Ingredients Jump to Instructions ↓

  1. 1 pound sweet potatoes, scrubbed

  2. 1 tablespoon olive oil Salt and freshly ground black pepper to taste

  3. 1/2 cup Steenís 100% Pure Cane Syrup

  4. 1 teaspoon ground cinnamon

  5. 1/2 teaspoon ground ginger

  6. 1/2 teaspoon freshly grated nutmeg

  7. 5 large eggs

  8. 1 1/2 teaspoons pure vanilla extract

  9. 1 unbaked 10-inch Basic Savory Piecrust

  10. 1 1/2 cups pecan pieces

  11. 1/2 cup granulated sugar

  12. 1/2 cup firmly packed light brown sugar

  13. 1/4 cup light corn syrup Pinch of salt

  14. 1/2 cup Chocolate Sauce, warmed slightly

  15. 1 cup Sweetened Whipped Cream Confectionersí sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375ºF. Place the sweet potatoes on a baking sheet and drizzle with the olive oil. Season with salt and pepper. Bake until they are fork tender, 1 to 1 1/2 hours. Cool, peel, and mash. In a large mixing bowl, combine the potatoes, the Steen’s syrup, the spices, 1 of the eggs, and 1/2 teaspoon of the vanilla. Mix well. Line a 10-inch deep-dish pie pan with the rolled-out pie dough, then pour the filling into the pastry shell. Spread the pecan pieces evenly over the filling. In another large mixing bowl, combine the remaining 4 eggs, remaining 1 teaspoon vanilla, granulated sugar, brown sugar, corn syrup, and salt and stir to blend. Pour over the pecans. Bake until the filling sets and the pastry is nicely browned, about 1 hour. Remove from the oven and cool for 10 minutes before slicing to serve. Garnish with chocolate sauce, whipped cream, and confectioners’ sugar. Yield : one 10-inch pie; 8 servings


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