Ingredients

• 1 , 9 inch
• 2 tablespoons unsalted butter , melted
• 1 cup cooked and mashed sweet potatoes
• 2 eggs , beaten
• 0.75 cups light brown sugar
• 0.5 teaspoons ground ginger
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons freshly grated nutmeg
• 1 teaspoon vanilla extract
• 0.5 teaspoons salt
• 0.5 cups dark corn syrup
• 1 cup evaporated milk
• 1.5 cups chopped pecans
• 2 cups heavy whipping cream
• 3 tablespoons confectioners' sugar
• 0.25 cups hazelnut liqueur
• 0.25 cups pecan halves

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
3. 3 Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
4. 4 Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
5. 5 Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.

Nutrition per serving