EMERIL LIVE
SHOW #EMIA66
FALL HARVEST

SWEET POTATO AND PECAN PIE

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

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.

Yield: 8 slices