| 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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