Sweet potato pecan pie

Recipe by Eirca Reisman (USA)

Serves: 8


1 prepared pie crust

2 cups cooked, mashed sweet potatoes (about 1 pound potatoes)
3/4 cup sugar
2 large eggs, slightly beaten
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon vanilla
2/3 cup sweetened condensed milk
1 cup coarsely chopped pecans
2 large eggs, beaten
2 tablespoons butter, softened
2 teaspoons vanilla
1/2 cup sugar
1/2 cup dark corn syrup
pinch of kosher salt
1/8 teaspoon ground cinnamon

sweetened whipped cream

Preheat the oven to 325 degrees. Use a 9 by 1 1/4 inch pie pan. This is a bit deeper than normal in order to hold everything. Roll out the pie crust, fit it into the pie pan as directed, and chill it in the freezer until you’re ready for it.

Put all the ingredients for the filling into a bowl. Mix well and set aside.

Take another bowl and add all the toppings into it. Stir together and set aside.

Pull the pie shell out of the freezer and spoon in the filling. Smooth and even the surface. Then pour the topping over it. Put the pie into the oven and bake for 1 1/2 hours, or until the crust is golden and the filling is set. Cool the pie on a rack. Serve slices of the pie at room temperature with a nice dollop of whipped cream.