Sweet Potato Pie
1 pastry-lined pie shell
2 cups cooked, warm, peeled sweet potatoes
½ cup unsalted butter (4 ounces), softened
½ cup heavy cream
½ cup light brown sugar, packed
2 large eggs, slightly beaten
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
Dash sea or kosher salt
1 tablespoon premium brandy
1 tablespoon frozen orange juice concentrate
½ cup dark corn syrup
1 cup pecan halves
Start bypricking the bottom of a ready-to-bake pie crust with a fork.
Then immediately bake it in a preheated 425-degree oven for exactly 12 minutes.
When it’s done, set it aside to cool.
At this point, mash the warm sweet potatoes with half of the butter.
Then fold in the heavy cream, brown sugar, eggs, vanilla, cinnamon, ginger, nutmeg, salt, brandy, and orange juice.
Now this is important!
Beat the mixture until it become fluffy.
Then turn it out into the pie crust and bake it at 375 degrees for about 20 minutes.
Meanwhile, combine the remaining ¼ cup of butter with the corn syrup and the pecans.
Then quickly remove the pie from the oven and sprinkle the mixture evenly over the top.
Now return the pie to the oven and bake it for another 25 minutes (or until a toothpick inserted into the center comes out clean).
Serve it either hot or cold with real whipped cream or a whipped topping.
