Sweet Potato-Pecan Pie
- pastry for an 8- or 9-inch, double-crust pie, unbaked
- 1 1/2 tablespoons butter, melted
- 2 eggs
- 1/2 cup honey
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- pinch salt
- 1 cup coarsely chopped pecans
- 1 cup sweet potato pulp (1 large or 2 small baked and peeled
- sweet potatoes)
- 1/3 cup honey
- 1 egg
- 1 tablespoon unsalted butter
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Instructions:
This is a cross between a sweet potato pie and a pecan pie, a specialty of the South, where it is usually served with Chantilly cream.
- Make pastry shell, and refrigerate it while preparing filling.
- Melt butter. Combine it with the rest of ingredients except pecans. Mix well, then stir in pecans.
- Combine all ingredients, and beat until smooth.
- Spoon sweet potato filling into pie crust. Pour Pecan Pie Syrup on top.
- Bake in a preheated 350° oven until a knife inserted in center comes out clean, about 1 hour and 20 to 30 minutes. Cool, and serve with whipped cream.