Sweet Potato and Pecan pies are the two most popular pies in the south. People only wanting one piece of pie have a hard time chosing between the two. So, why not combine the two? That way, the decision between the two pies would not have to be made. He is the best recipe I have found for this dish.
1 Prepared Sweet Pie Crust 1 pound Sweet Potatoes, baked until fork tender, peeled and mashed 1/2 cup Pure Cane Syrup 1 teaspoon Ground Cinnamon 1/2 teaspoon Ground Ginger 1/2 teaspoon freshly grated Nutmeg 5 Extra Large Eggs 1 1/2 teaspoons Pure Vanilla Extract 1 1/2 cups Pecan pieces 1/4 cup Light Corn Syrup 1/2 cup Granulated Sugar 1/2 cup firmly packed Light Brown Sugar pinch Salt Preheat oven to 375 F. Combine sweet potatoes, cane syrup, cinnamon, ginger, nutmeg, 1 egg, and 1/2 teaspoon of the vanilla in a large mixing bowl. Spoon sweet potato mixture into the unbaked pastry shell. Spread smooth. Sprinkle pecan pieces onto the filling. Beat 4 eggs in a large bowl. Add 1-teaspoon vanilla, corn syrup, sugar, brown sugar, and salt. Pour egg mixture over pecans. Bake 1 hour, or until pastry edges are golden brown, and filling is set. Remove from the oven and cool on a wire rack for 1 hour before serving.
Enjoy!!!
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