Sweet Potato and Pecan Pie with Cinnamon Cream
Makes 10 servings
INGREDIENTS
Topping:
1 egg
3 tablespoons dark corn syrup
3 tablespoons firmly packed light brown sugar
1 tablespoon margarine or butter, melted
1 teaspoon maple flavoring
1 cup chopped pecans
Pie:
1 pound (2 medium) sweet potatoes, baked, peeled and kept warm
1/4 cup margarine or butter
1 (14-ounce) can sweetened condensed milk
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2 eggs
1 (9-inch) unbaked pastry shell
Cinnamon cream:
1 cup heavy cream
1/2 teaspoon cinnamon
3 tablespoons sugar
To make topping:
In a small mixing bowl, combine egg, corn syrup, light brown sugar, margarine and maple flavoring; mix well. Stir in pecans and set aside.
To make pie:
Preheat oven to 350°. In a large mixing bowl, beat warm sweet potatoes with margarine until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon topping evenly over pie. Bake 20 to 25 minutes longer, or until golden brown. Cool. Serve warm or chilled.
To make cinnamon cream:
In a medium-size bowl over ice, whisk heavy cream. Add cinnamon and sugar, and whisk to medium-stiff peaks. Serve alongside pie.