Sweet Potato & Pecan Pie with Cinnamon Cream

By cecelia26_

Sweet potato and pecan pie topped with cinnamon cream is the perfect combination! This pie is always a hit during the holidays!

Ingredients

• TOPPING:
• 1 egg
• 3 tablespoons dark corn syrup
• 3 tablespoons light brown sugar, firmly packed
• 1 tablespoon margarine or butter, melted
• 1 teaspoon maple flavoring
• 1 cup pecans, chopped
• FILLING:
• 1 pound sweet potatoes, baked, peeled and kept warm
• 1/4 cup margarine or butter
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon orange zest, grated
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/8 teaspoon kosher salt
• 2 eggs
• 1 (9-inch) unbaked pastry shell
• CINNAMON CREAM:
• 1 cup heavy cream
• 1/2 teaspoon cinnamon
• 1/3 cup powdered sugar

Preparation

Step 1

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.

FILLING:
Preheat oven to 350°F.

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.

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.