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Sweet Potato Pie with Pecans
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Spiced sweet potato pie with pecans and hazelnut liqueur whipped cream.
Ingredients:
  • 1 (9 inch) unbaked pie crust
  • 2 tablespoons unsalted butter, melted
  • 1 cup cooked and mashed sweet potatoes
  • 2 eggs, beaten
  • 0.75 cup light brown sugar
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 0.5 cup dark corn syrup
  • 1 cup evaporated milk
  • 1.5 cups chopped pecans
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 0.25 cup hazelnut liqueur
  • 0.25 cup pecan halves
Instructions:
  • Preheat your oven to 375°F (190°C) for the perfect cooking temperature.
  • Chill the 9-inch pie dough in the refrigerator until you are prepared to bake.
  • Combine the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup, and evaporated milk in a blender until smooth. Pour the creamy filling into the crust and sprinkle with chopped pecans for added texture and flavor.
  • Bake for 40 to 45 minutes until a knife inserted comes out clean, then allow to cool.
  • Whisk whipping cream, sugar, and liqueur until soft peaks are achieved. Garnish pie with whipped cream and pecan halves.

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