sweet potato pecan pie

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie crust
• 2 cups cooked and mashed sweet potatoes
• 2 eggs
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 2/3 cups light cream
• 3 tablespoons butter, softened
• 2/3 cup packed brown sugar
• 2/3 cup chopped pecans

Recipe

• bake sweet potatoes until tender, peel and mash. make sure all lumps are removed, straining if necessary.
• lightly beat eggs. blend together eggs and sweet potatoes. stir in sugar, salt, cinnamon, ginger, and cloves. blend in cream. pour into pie shell.
• bake in preheated oven at 400 degrees f (205 degrees c) 45-55 minutes or until knife inserted halfway between center and edge of pie comes out clean. cool completely on rack.
• to make caramelized pecan topping: combine butter or margarine, brown sugar, and pecans. gently drop by spoonfuls over cooled pie to cover top. broil 5 inches below heat until mixture begins to bubble, about 3 minutes. watch carefully, if cooked too long, top will turn syrupy. cool on rack.