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Print this Recipe    Sweet Potato 27

Sweet Potato-Pecan Pie
Yield: 8 servings

1 recipe flaky pie pastry

2 T unsalted butter
1 c cooked, mashed sweet potatoes
2 eggs, slightly beaten
3/4 c firmly packed brown sugar
1/2 ts ground ginger
1/2 t ground cinnamon
1/2 ts freshly grated nutmeg
1 ts vanilla extract
1/2 ts salt
1/2 c dark corn syrup
1 c evaporated milk
1 1/2 c coarsely chopped pecans

1 pt whipping cream
3 T powdered sugar
1/4 c praline liqueur or Frangelico

Prepare pastry and chill. 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.

In a large bowl, stir butter into sweet potatoes. Add all remaining
ingredients except pecans, blend well.

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.

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.

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