Ingredients
- 1 prepared 9-inch pie crust, unbaked
- 2 cups roasted molasses sweet potatoes, recipe above, with skins removed
- 2/3 cup dark molasses
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3 eggs
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla
- 1/2 cup pecan pieces, chopped
- Whipped cream in pastry bag
- 1 cup chocolate sauce in squeeze bottle
- Fresh mint sprigs
- Powdered sugar in shaker
Directions
Preheat the oven to 375 degrees. In a mixing bowl, whisk the sweet potatoes, molasses, spices, eggs, cream and vanilla together. Pour the filling into the unbaked pastry shell. Sprinkle the top of the pie with the pecan pieces. Cover the edges of the crust with aluminum foil. Bake the pie for 25 minutes. Remove the foil and continue to bake for 25 minutes or until the center is set. Cool the pie for about 5 minutes before slicing. Place a slice of pie in the center of the plate. Garnish with whipped cream, chocolate sauce, fresh mint sprigs, and powdered sugar.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By cynkal
on November 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe was quite easy. I was skeptical after reading the reviews but it tasted fantastic. I used the pancake syrup i had in my pantry and it came out great. I think this recipe is a good alternative to the tradition sweet potato recipes for Thanksgiving. I loved it! Use lots of bacon because it completes the recipe. I am hoping that everyone likes it as much as me.
By thandic_1257086
Portland, OR
on November 23, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I will make this pie again and again. Simple and delicious!!
Read all 2 reviews