Sweet Potato Pecan Pie

Ingredients

• 1 unbaked pie crust , 9 inch
• 2 cups cooked and mashed sweet potatoes
• 2 eggs
• 0.75 cups white sugar
• 0.5 teaspoons salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground ginger
• 0.25 teaspoons ground cloves
• 1.67 cups light cream
• 3 tablespoons butter , softened
• 0.67 cups packed brown sugar
• 0.67 cups chopped pecans

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.

3. 3

   Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.

4. 4

   Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.

5. 5

   Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.

6. 6

   Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.