Ingredients
- 1 uncooked pecan pie shell (plain pie crust with ground pecans folded in)
- 2 cups mashed sweet potatoes
- 1 cup sugar
- 2 tablespoons Steen's 100 percent Pure Cane Syrup
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla
- 6 eggs
- 1 cup heavy cream
- 2 tablespoons flour
- Fresh sprigs of mint
- Whipped cream in pastry bag
- 1 cup chocolate sauce in squeeze bottle
- Powdered sugar
Directions
Preheat the oven to 375 degrees F. In a mixing bowl, whisk the mashed sweet potatoes, sugar, cane syrup, cinnamon and vanilla together. Whisk in the eggs, one at a time. Whisk in the cream and flour. Pour the filling into the shell. Bake for about 45 minutes or until the pie is set. Place a piece of the pie in the center of the plate. Garnish with pie with mint, whipped cream, chocolate sauce and powdered sugar.
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By friendsforeverl...
Fountain , CO
on November 29, 2008
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This recipe was very easy to follow, easy to do and very yummy!!! I served it at Thanksgiving dinner amoung other things and EVERYONE LOVED IT!!! Thank You Emeril!!!
By zekeorito_8931903
albuquerque, NM
on November 11, 2007
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xgfh
By charitysmom02_6...
Chiefland, FL
on November 23, 2006
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Well this is a recipe that scared me because of the crust I was leary. But I should have known that Emeril would not stear me the wrong way. I would have to say that the pecans in the crust is the missing flavor of most Sweet Potato Pies I have had in recent years. It adds a woodsy downhome flavor...It was a really nice touch to a old favorite. Thanks a Million Emeril.
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