Sweet Potato and Pecan Pie

Sweet Potato and Pecan Pie
 
 SWEET POTATO FILLING
 1/2 pound of sweet potatoes
 Drizzle of olive oil
 Salt; to taste
 Freshly-ground black pepper;
 Drizzle of molasses
 1 teaspoon of ground cinnamon
 1/2 teaspoon of ground ginger
 1/2 teaspoon of ground nutmeg
 3 Eggs
 1 1/2 cups of heavy cream
 1 1/2 teaspoons of vanilla
 1 Unbaked 10-inch deep-dish

Instructions:

PECAN TOPPING
1 1/2 cups of pecans
4 Eggs, beaten
1/2 cup of sugar
1/2 cup of light brown sugar
1/4 cup of corn syrup
1 pinch Salt
GARNISHES
1 cup of whipped sweetened cream
1/2 cup of warm chocolate sauce
Several fresh mint sprigs
Shaker of powdered sugar

Preheat the oven to 375ºF. Place the sweet potatoes on a baking sheet and drizzle with olive oil. Season the potatoes with salt and pepper and place in the oven. Roast the sweet potatoes for 1 to 1 1/2 hours or until the potatoes are fork tender. Remove the potatoes from the oven and cool. Remove the skin from the sweet potatoes. In a mixing bowl, whisk the sweet potatoes, molasses, spices, eggs, cream and 1 teaspoon vanilla together. Pour the filling into the unbaked pastry shell. Spread the pecan pieces evenly over the sweet potato filling. In a mixing bowl, whisk the remaining ingredients together. Pour the topping over the pecans. Bake for about 1 hour or until the filling and topping set. Cool for 10 minutes before slicing. Garnish with whipped cream, chocolate sauce, fresh mint sprigs, and powdered sugar. This recipe yields 8 slices.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A66 broadcast 11-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-30-1997 Recipe by: Emeril Lagasse