This delightful Sweet Potato Pie is enriched with a luscious layer of caramelized pecans on top, offering a perfect balance of flavors and textures. It's a must-have dessert for any occasion.
Ingredients
2 pounds sweet potatoes
2 large eggs
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup cream
1 prepared pie crust
1/4 cup butter or margarine
1/2 cup brown sugar
1 cup chopped pecans
Method
Preheat your oven to 400°F (200°C).
Roast sweet potatoes until fork-tender, which should take around 40 to 50 minutes. Allow them to cool until manageable.
Peel the cooled sweet potatoes and mash them until smooth, straining if necessary for a silky texture.
In a separate bowl, whisk the eggs gently. Combine the mashed sweet potatoes with the eggs, stirring until well blended.
Incorporate sugar, salt, cinnamon, ginger, and cloves into the mixture, ensuring everything is evenly mixed. Pour in the cream and then transfer the filling into the prepared pie crust.
Bake the pie for 45 to 55 minutes, checking for doneness by inserting a knife; it should come out clean from the center to the edge. Let it cool completely on a wire rack.
For the pecan topping, mix together melted butter or margarine, brown sugar, and chopped pecans. Evenly distribute this topping over the cooled pie.
Broil the pie about 5 inches from the heat for approximately 3 minutes, watching closely until the topping bubbles. Be careful not to burn it, as it can become syrupy if overcooked. Allow to cool on a rack before serving.
