 |
Topping:
* 1 egg
* 3 tablespoon(s) dark corn syrup
* 1/2 tablespoon(s) firmly packed light brown sugar
* 1 tablespoon(s) margarine or butter, melted
* 1 teaspoon(s) maple flavoring
* 1 cup(s) chopped pecans
Pie:
* 1 pound(s) (2 medium) sweet potatoes, baked, peeled, and kept warm
* 1/4 cup(s) margarine or butter
* 1 can(s) (14-ounce) sweetened condensed milk
* 1 teaspoon(s) grated orange zest
* 1 teaspoon(s) vanilla extract
* 1 teaspoon(s) ground cinnamon
* 1 teaspoon(s) ground nutmeg
* 1/4 teaspoon(s) kosher salt
* 2 eggs
* 1 (9-inch) unbaked pastry shell
Cinnamon Cream:
* 1 cup(s) heavy cream
* 1/2 teaspoon(s) ground cinnamon
* 3 tablespoon(s) granulated sugar
|
1. To make topping: In a small mixing bowl, combine egg, corn syrup, light brown sugar, margarine, and maple flavoring; mix well. Stir in pecans and set aside.
2. To make pie: Preheat oven to 350 degrees. In a large mixing bowl, beat warm sweet potatoes with margarine until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt, and eggs; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon topping evenly over pie. Bake 20 to 25 minutes longer, or until golden brown. Cool. Serve warm or chilled.
3. To make cinnamon cream: In a medium-size bowl over ice, whisk heavy cream. Add cinnamon and sugar, and whisk to medium-stiff peaks. Serve alongside pie.
|
