Perfect Sweet Potato Pecan Pie

Darla Lorber, 1st place winner of the 2010 “Perfect Pie Contest,” at the New Mexico State Fair shares her winning recipe. Sweet Potato Pecan Pie Crust: 1 prepared pie crust Sweet Potato Layer: 1-1/4 cups sweet potato, baked and smashed 1/4 cup brown sugar, packed 1/4 cup sugar 1 egg, slightly beaten 1/4 cup cream 1 teaspoon rum 1/4 cup butter, melted 1/2 teaspoon cinnamon 1/2 teaspoon allspice 3/4 teaspoon freshly ground nutmeg Pecan Layer: 1-1/4 cup sugar 1-1/4 KARO syrup 4 eggs, slightly beaten 3 tablespoons unsalted butter, melted 2 teaspoons rum Pinch of salt 1-1/4 cup pecans, chopped Mix together sweet potato, brown sugar, 1/4 cup sugar, 1 egg, cream, 1 teaspoon rum, 1/4 cup butter, cinnamon, allspice and nutmeg until well combined. Set aside. Mix together 1-1/4 cup sugar, KARO syrup, 4 eggs, butter, 2 teaspoons rum, salt and pecans until well combined. Set aside. To assemble, pour mixed sweet potato mixture in bottom of prepared pie crust, and then assemble pecan pie layer and carefully pour on top of sweet potato mixture. Bake at 325 degrees for 1-1/2 to hours.



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