Recipe courtesy of Emeril Lagasse
Total:
3 hr 20 min
Prep:
2 hr 20 min
Cook:
1 hr
Yield:
8 slices

Ingredients

  • For the sweet potato filling:
  • 1/2 pound sweet potatoes
  • Drizzle of olive oil
  • Salt and pepper
  • Drizzle of molasses
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1 1/2 cups heavy cream
  • 1 1/2 teaspoons vanilla
  • 1 unbaked 10-inch deep dish pie crust
  • For the pecan topping:
  • 1 1/2 cups pecans
  • 4 eggs, beaten
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1/4 cup Steen's 100 Percent Pure Cane Syrup
  • 1/4 cup corn syrup
  • Pinch of salt
  • Garnishes:
  • 1 cup whipped sweetened cream
  • 1/2 cup warm chocolate sauce
  • Several fresh mint sprigs
  • Shaker of powdered sugar

Directions

Preheat the oven to 375 degrees. 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.

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