SWEET POTATO AND PECAN PIE WITH CINNAMON CREAM

SWEET POTATO AND PECAN PIE WITH CINNAMON CREAM image

Categories Potato

Number Of Ingredients 22

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Topping:
1 egg
3T dark corn syrup
3T firmly packed light brown sugar
1T butter, melted
1 tsp maple flavouring
1 cup chopped pecans
Pie:
1 pound (2 medium) sweet potatoes, baked, peeled and kept warm
1/4 c butter
1 (14-oz) can sweetened condensed milk
1 tsp grated orange zest
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp kosher salt
2 eggs
1 (9-in) unbaked pastry shell
Cinnamon cream:
1 cup heavy cream
1/2 tsp cinnamon
3 T sugar

Steps:

1. To make topping: In a small mixing bowl, combine egg, corn syrup, light brown sugar, margarine, and maple flavoring: mix well. Stir in pecans and set aside. 2. To make pie: Preheat oven to 350. In a large mixing bowl, beat warm sweet potatoes with butter until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt and eggs: mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon topping evenly over pie. Bake 20 to 25 minutes longer, or until golden brown. Cool. Serve warm or chilled. To make cinnamon cream: In a medium-sized bowl over ice, whisk heavy cream. Add cinnamon and sugar, and whisk to medium-stiff peaks. Serve alongside pie.