My variation, based on different recipes.
One Thanksgiving, my sister and I ate some heavenly pie at a friend’s place. It was made with sweet potatoes, chocolate, pecans, and alcohol. He would not give us the recipe. So, we each have tried re-creating that pie. Below is my version. It has become my favorite breakfast for the day after Thanksgiving.
Combine in a bowl:
- 1 1/2 cups Sweet potatoes, mashed*
- 3/4 cup Sugar (brown or white)
- 2 tablespoons Butter, melted
- 1/4 teaspoon Salt
- 1 Whole egg, lightly beaten
- 2 Egg yolks**
- 1 1/2 cups Cream (or half-and-half)
- 1 teaspoon Nutmeg (or more or less; whatever you prefer)
- 1 teaspoon Cinnamon (or more or less; whatever you prefer)
- 2 tablespoons Maple Syrup or rum (optional)
Pour into a 9 inch OR LARGER pie shell***
Bake in a pre-heated 350 degree Fahrenheit oven for 45 minutes, or until firm; spread topping on when the pie is taken out of the oven. Or, bake pie for 35 minutes; add topping; and cook pie for about 20 minutes more (this is my preferred method).
Serve pie with whipped cream and/or chocolate syrup.
- 2 ounces Unsweetened chocolate
- 1/4 cup Butter
- 3/4 cup Sugar (brown or white; to taste)
- 1 cup Pecans, halves or chopped up
The topping will be wet and chunky; it should not be runny. Use a spoon to add the topping a little at a time; the entire pie should be covered evenly.
*Sweet Potatoes – Boil 2-3 medium/large potatoes in water with a dash of salt for about 20-40 minutes (until tender). Peel immediately. Mash them with a fork in a bowl. Enjoy any leftovers.
**Egg yolks – It’s okay if you use 3 whole eggs. The egg whites can be given to cats, used in waffles (or other recipes), and probably as a beauty product.
***Pie shell – I prefer using a cheesecake pan because i like thick pie. If you are using an 8- or 9-inch pie shell, pour any leftover filling into custard cups and cook them for about 20 minutes, or until done. The filling is tasty even without the crust or topping.