Sweet Potato and Pecan Pie

 For the sweet potato filling:

1/2 pound sweet potatoes

Drizzle of olive oil

Salt and Pepper

Drizzle of molasses

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3 eggs

1 1/2 cups heavy whipping cream

1 1/2 teaspoons vanilla

1 unbaked 10 inch deep dish pie crust

For the pecan topping:

1 1/2 cups pecans

4 eggs , beaten

1/2 cup sugar

1/2 cup light brown sugar

1/4 100 percent pure cane syrup

1/4 cup corn syrup

Pinch of salt

Garnishes: 

1 cup whipped sweeten cream

1/2 cup warm chocolate sauce

Pre-heat the oven to 375 degrees. Place the sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper and place in oven.

Roast the sweet potatoes for 1 to 1 1/2 hours or until fork tender. Remove from the oven an cool. Remove skins from the sweet potatoes.

In a mixing bowl , whisk the sweet potatoes, molasses, spices, eggs, cream and 1 teaspoon vanilla together. Pour the filling into the unbaked pastry shell. Spread the pecan pieces evenly 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 until the filling and topping set. Cool 30 minutes before slicing. Garnish however you like. Whipped cream, or chocolate sauce, powdered sugar , etc.

Enjoy!