Recipe: Georgia Sweet Potato and Pecan Pie

Originally published in the Dec. 25, 2013, issue

 

Editor’s Note: We used a medium-sized sweet potato for this recipe. To prepare, pierce the skin, wrap in a damp paper towel and microwave on high for five to six minutes or until soft.

Ingredients:

9-inch deep-dish pastry shell

 

For the sweet potato filling:

1 cup cooked, mashed Georgia sweet potato

¼ cup packed light brown sugar

1 egg, beaten

2 tablespoons evaporated milk

1 tablespoon butter, melted

2 teaspoons vanilla

¼ teaspoon cinnamon

1/8 teaspoon salt

1/8 teaspoon nutmeg

For the pecan filling:

½ cup packed light brown sugar

¼ teaspoon salt

¾ cup light corn syrup

2 eggs, beaten

2 tablespoons butter, melted

2 teaspoons vanilla

1.25 cups chopped Georgia pecans

 

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Combine the sweet potato filling ingredients in a medium bowl. Pour in the bottom of the pastry shell.

3. Combine pecan filling ingredients in a second bowl. When mixed, gently pour over sweet potato mixture.

4. Bake for one hour and cool on a wire rack before serving.