| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Uncooked pecan pie shell (plain pie crust with ground pecans folded in) |
| 2 |
c |
Mashed sweet potatoes |
| 1 |
c |
Sugar |
| 2 |
tb |
Steen's 100 percent Pure Cane Syrup |
| 1 |
tb |
Ground cinnamon |
| 1 |
tb |
Vanilla |
| 6 |
|
Eggs |
| 1 |
c |
Heavy cream |
| 2 |
tb |
Flour |
|
|
Fresh sprigs of mint |
|
|
Whipped cream in pastry bag |
| 1 |
c |
Chocolate sauce in squeeze bottle |
|
|
Powdered sugar |
INSTRUCTIONS
Preheat the oven to 375 degrees F. In a mixing bowl, whisk the mashed sweet
potatoes, sugar, cane syrup, cinnamon and vanilla together. Whisk in the
eggs, one at a time. Whisk in the cream and flour. Pour the filling into
the shell. Bake for about 45 minutes or until the pie is set. Place a piece
of the pie in the center of the plate. Garnish with pie with mint, whipped
cream, chocolate sauce and powdered sugar.
Yield: 8 servings
Posted to MC-Recipe Digest V1 #328
Recipe by: ESSENCE OF EMERIL SHOW#EE2434
From: Meg Antczak <meginny@frontiernet.net>
Date: Wed, 4 Dec 1996 07:57:46 -0500
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