Sweet Potato Pie with Pecans

A cinnamon, ginger, and nutmeg spiced sweet potato filling is sprinkled with chopped pecans in this pie which is served with a hazelnut liquer whipped cream topping.

• Calories: 772 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• 2 eggs, beaten
• ¼ cup hazelnut liqueur
• ½ teaspoon freshly grated nutmeg
• 3 tablespoons confectioners' sugar
• 1 ½ cups chopped pecans
• ½ cup dark corn syrup
• ¾ cup light brown sugar
• 1 cup evaporated milk
• 2 cups heavy whipping cream
• 1 (9 inch) unbaked pie crust
• 2 tablespoons unsalted butter, melted
• 1 cup cooked and mashed sweet potatoes
• ¼ cup pecan halves

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Prepare dough for one 9 inch pie. Refrigerate until ready to bake.

Step 3

Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.

Step 4

Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.

Step 5

Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.