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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Pies 8 Servings

INGREDIENTS

1 Recipe flaky pie pastry *
2 tb Butter, unsalted
1 c Sweet potato; cooked & mashed
2 Egg; slightly beaten
3/4 c Sugar, brown
1/2 ts Ginger, ground
1 pt Whipping cream
3 tb Sugar, confectioners
1/2 ts Cinnamon, ground
1/2 ts Nutmeg, grated
1 ts Vanilla extract
1/2 ts Salt
1/2 c Corn syrup, dark
1 c Evaporated milk
1 1/2 c Pecans; coarsely chopped
1/4 c Praline liqueur *OR*
Pecan halves; soaked in Frangelico

INSTRUCTIONS

FILLING
TOPPING
TO PREPARE PASTRY:  Prepare pastry and chill as directed in following
recipe.  Preheat oven to 375F. On a lightly floured surface, roll out
chilled pastry into a 1/16-inch-thick circle. Gently roll pastry around
rolling pin; unroll into a 9-inch pie pan. Gently ease pastry into bottom
of pan; pat against side. Do not stretch pastry. Trim off and discard
excess pastry.  Flute edges, if desired,  Refrigerate until ready to bake.
TO PREPARE FILLING:  In a large bowl, stir butter into sweet potatoes. Add
all remaining ingredients except pecans; blend well.
TO ASSEMBLE PIE: Pour sweet-potato filling into prepared pie crust;
sprinkle chopped pecans evenly over top. Bake in preheated oven until
filling is set and a knife inserted into center comes out clean, 40 to 45
minutes.  Cool in pan on a rack to room temperature before slicing. Prepare
topping.  To serve, top with topping. Top with pecan halves. Makes 8
servings.
TO PREPARE TOPPING:  Combine cream, powdered sugar and liqueur in a large
bowl.  Beat with an electric mixer until large, soft peaks form.
Refrigerate, covered, until ready to serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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