Name: Sweet Potato and Pecan Pie
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

Pride is subtle and shape-shifting. There is more of it at work in our hearts than we know, and more of it pulsing through our busyness than we realize. Pride is the villain with a thousand faces: People-pleasing, Pats on the back, Performance evaluation, Possessions, Proving myself, Pity, Poor planning, Power, Perfectionism, Position, Prestige and Posting. Here’s the bottom line: of all the possible problems contributing to our busyness, it’s a pretty good bet that one of the most pervasive is pride. It’s okay to be busy at times. You can’t love and serve others without giving of your time. So work hard; work long; work often. Just remember it’s not supposed to be about you. Feed people, not your pride.

Kevin DeYoung

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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