Recipe Archives->Pies->Sweet Potato 36

Reggie's Sweet Potato Pie
Serves 8

1 can cut sweet potatoes in light syrup  (40-ounce)
7 ounces sweetened condensed milk
4 tablespoons melted butter
2 large eggs
1 teaspoons pumpkin pie spice
1 teaspoons pure vanilla extract
1 lemon, zest grated
1/2 lemon, juiced
1/2 teaspoons sea salt
2 tablespoons heavy cream
1 (8 or 9-inch) frozen deep-dish pie crust shell
 
1 cup raw pecans
1/2 cup heavy cream
1/2 cup brown sugar
pinch salt
                                                                                
Preheat the oven to 350 degrees F.

Drain sweet potatoes of their juice. Place sweet potatoes in an 11
cup food processor. Add the rest of the ingredients, except heavy
cream, to food processor. Process mixture until smooth. Using a
pastry brush, brush heavy cream over the surface of the frozen pie
shell. Spoon sweet potato mixture into pie crust smoothing the top
over. (If using topping stop here and continue below.) Place on
baking sheet and bake in the middle lower third of the oven for 45
minutes. Remove from oven and allow to cool in the refrigerator for
several hours or overnight.

In a medium saucepan place all topping ingredients over medium heat.
Bring to a boil, reduce heat and cook, stirring constantly for 8
minutes.  Remove from heat, allow to cool slightly but still warm
and pliable.

Add sweet potato filling to piecrust, spreading evenly over bottom
of crust. Next, carefully spoon pecan mixture over sweet potato
filling.  Place on a sheet pan in the lower third of a 350 degree
F oven and bake for 45 minutes to 1 hour. Remove from oven allow
to cool in the refrigerator for several hours or overnight.

Printable version: sweet-potato36.txt.