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Ingredientes
- 1/2 lb Sweet potatoes
- Â Â Drizzle of extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Drizzle of molasses
- 1 tsp Grnd cinnamon
- 1/2 tsp Grnd ginger
- 1/2 tsp Grnd nutmeg
- 3 x Large eggs
- 1Â 1/2 c. Heavy cream
- 1Â 1/2 tsp Vanilla
- 1 x Unbaked 10-inch deep-dish pie crust
- 1Â 1/2 c. Pecans
- 4 x Large eggs beaten
- 1/2 c. Sugar
- 1/2 c. Light brown sugar
- 1/4 c. Steen's 100 Percent Pure Cane Syrup
- 1/4 c. Corn syrup
- 1 pch Salt
- 1 c. Whipped sweetened cream
- 1/2 c. Hot chocolate sauce
- Â Â Several fresh mint sprigs
- Â Â Shaker of powdered sugar
Direcciones
- Preheat the oven to 375 degrees.
- Place the sweet potatoes on a baking sheet and drizzle with extra virgin olive oil. Season the potatoes with salt and pepper and place in the oven. Roast the sweet potatoes for 1 to 1 1/2 hrs or possibly till the potatoes are fork tender. Remove the potatoes from the oven and cold. Remove the skin from the sweet potatoes.
- In a mixing bowl, whisk the sweet potatoes, molasses, spices, Large eggs, cream and 1 tsp. vanilla together. Pour the filling into the unbaked pastry shell. Spread the pecan pcs proportionately 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 possibly till the filling and topping set. Cold for 10 min before slicing.
- Garnish with whipped cream, chocolate sauce, fresh mint sprigs, and powdered sugar.
- This recipe yields 8 slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 8 servings | |
| Calories 471 | |
| Calories from Fat 228 | 48% |
| Total Fat 26.26g | 33% |
| Saturated Fat 10.78g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 234mg | 78% |
| Sodium 129mg | 5% |
| Potassium 264mg | 8% |
| Total Carbs 53.87g | 14% |
| Dietary Fiber 2.4g | 8% |
| Sugars 39.8g | 27% |
| Protein 7.95g | 13% |
