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.
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.
