Sweet Potato Pie Pecan Butter

Blend together the butter sweet potatoes eggs brown sugar ginger cinnamon nutmeg vanilla salt corn syrup and evaporated milk. 1 lb 454 g yams or sweet potatoes cooked and peeled 1 4 cup 50 ml butter or margarine 1 can 300 ml eagle brand regular or low fat sweetened condensed milk 1 tsp 5 ml ground cinnamon. Beat at medium speed until the mixture is smooth about 2 minutes.

Camila Farah

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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Add remaining 1 2 cup light brown sugar and pecans. Preheat oven to 400. Add sugar corn syrup melted butter vanilla and cinnamon. Place sweet potato cubes on the baking sheet. In medium bowl with mixer beat eggs until frothy.

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.