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Sweet Potato and Pecan Pie

Sweet Potato Filling

1/2 lb. sweet potatoes
Drizzle of olive oil
Salt and pepper
Drizzle of molasses
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
3 eggs
1-1/2 cups heavy cream
1-1/2 tsp. vanilla
1 unbaked 10-inch deep dish pie crust

Pecan Topping

1-1/2 cups pecans
4 eggs, beaten
1/2 cup granulated sugar
1/2 cup light brown sugar
1/4 cup cane syrup
1/4 cup corn syrup
Pinch salt

Preheat oven to 375 degrees. Place the sweet potatoes on a baking sheet and drizzle with olive oil. Season the potatoes with salt and pepper and place in the oven. Bake for 1 to 1-1/2 hours or until the potatoes are tender. Remove from oven and allow to cool. When cool remove the skins.

In a large mixing bowl, whisk the sweet potatoes, molasses, spices, eggs, cream and 1 teaspoon vanilla together. Pour the filling into the unbaked pie crust. Spread the pecan halves evenly over the sweet potato filling. In another mixing bowl, whisk the remaining ingredients together. Pour the topping over the pecans.

Bake for 1 hour or until the filling and topping has set. Cool for at least 10 minutes before slicing. Garnish with whipped cream, chocolate sauce, fresh mint sprigs and powdered sugar.

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