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!
