A sinner does not “decide” for Christ; the sinner “flies” to Christ in utter helplessness and despair saying – Foul, I to the fountain fly, Wash me, Saviour, or I die. No man truly comes to Christ unless he flies to Him as his only refuge and hope, his only way of escape from the accusations of conscience and the condemnation of God's holy law. Nothing else is satisfactory. If a man says that having thought about the matter and having considered all sides he has on the whole decided for Christ, and if he has done so without any emotion or feeling, I cannot regard him as a man who has been regenerated. The convicted sinner no more “decides” for Christ than the poor drowning man “decides” to take hold of that rope that is thrown to him and suddenly provides him with the only means of escape. The term is entirely inappropriate.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Desserts, Pies, Sweet potat	8	Servings

INGREDIENTS

1/2	lb	Sweet potatoes
		Drizzle of olive oil
		Salt; to taste
		Freshly-ground black pepper; to taste
		Drizzle of molasses
1	ts	Ground cinnamon
1/2	ts	Ground ginger
1/2	ts	Ground nutmeg
3		Eggs
1 1/2	c	Heavy cream
1 1/2	ts	Vanilla
1		Unbaked 10-inch deep-dish pie crust
1 1/2	c	Pecans
4		Eggs; beaten
1/2	c	Sugar
1/2	c	Light brown sugar
1/4	c	Steen's 100 Percent Pure Cane Syrup
1/4	c	Corn syrup
1	pn	Salt
1	c	Whipped sweetened cream
1/2	c	Warm chocolate sauce
		Several fresh mint sprigs
		Shaker of powdered sugar

INSTRUCTIONS

SWEET POTATO FILLING
PECAN TOPPING
GARNISHES
Preheat the oven to 375 degrees.
Place the sweet potatoes on a baking sheet and drizzle with olive oil.
Season the potatoes with salt and pepper and place in the oven. Roast the
sweet potatoes for 1 to 1 1/2 hours or until the potatoes are fork tender.
Remove the potatoes from the oven and cool. Remove the skin from the sweet
potatoes.
In a mixing bowl, whisk the sweet potatoes, molasses, spices, eggs, cream
and 1 teaspoon vanilla together. Pour the filling into the unbaked pastry
shell. Spread the pecan pieces evenly over the sweet potato filling. In a
mixing bowl, whisk the remaining ingredients together. Pour the topping
over the pecans. Bake for about 1 hour or until the filling and topping
set. Cool for 10 minutes before slicing.
Garnish with whipped cream, chocolate sauce, fresh mint sprigs, and
powdered sugar.
This recipe yields 8 slices.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A66 broadcast 11-22-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-30-1997
Recipe by: Emeril Lagasse

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