Stir in remaining tablespoon cream. Add mashed cooked sweet potatoes sugar butter vanilla extract salt cinnamon allspice and nutmeg. Broil 5 inches below heat until mixture begins to bubble about 3 minutes. While the pie is baking add he cookies butter cinnamon and sugar to a food processor and blitz until your mixture resembles course sand. Drizzle with melted coconut oil and sprinkle the cinnamon nutmeg salt and coconut sugar.
Line a baking sheet with parchment paper. Watch carefully if cooked too long top will turn syrupy. Let cool 1 to 2 minutes. Cook stirring until sugar is incorporated and the mixture is smooth about 3 minutes. To make the pecan topping melt butter over medium heat in a medium saucepan.
Gently drop by spoonfuls over cooled pie to cover top. Combine butter or margarine brown sugar and pecans. To make caramelized pecan topping. Step 4 bake for 40 to 45 minutes or until inserted knife comes out clean. Pour filling into crust and sprinkle with chopped pecans.
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In medium bowl with mixer beat eggs until frothy. Add remaining 1 2 cup light brown sugar and pecans. Gently drop by spoonfuls over cooled pie to cover top. Line a baking sheet with parchment paper. Stir in remaining tablespoon cream.