- 2 tablespoons unsalted butter,
- 1 cup sweet potato; cooked and mashed
- 2 egg; slightly beaten
- ¾ cups brown sugar; firmly packed
- ½ teaspoon ground ginger
- 1 pint whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- ½ cup dark corn syrup
- 1 cup evaporated milk
- 1½ cups pecan pieces
- ¼ cup praline liqueur or pecan pieces; soaked in Frangelica
- Preheat oven to 375ºF.
- In a large bowl, stir butter into sweet potatoes. Add all remaining in ingredients sugar, cinnamon, nutmeg, vanilla extract, salt, corn syrup, and evaporated milk; blend well.
- To assemble pie: pour sweet-potato filling into prepared pie crust; sprinkle chopped pecans evenly over top.
- Bake in a preheated oven for 40 to 45 minutes until filling is set and a knife inserted into center comes out clean. Cool in pan on a rack to room temperature before slicing.
- Meanwhile prepare topping. In a large mixing bowl combine cream, powdered sugar and liqueur. Beat with an electric mixer until large, soft peaks form. Refrigerate, covered, until ready to serve.
- To serve, top pie with topping. Top with pecan halves.
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