Sweet Potato Pecan Pie

1 Prepared Pie Crust Dough
2 1/2 Fresh Whipped Cream

Sweet Potato Filling

2 cups Mashed Sweet Potatoes (baked or steamed and mashed)
1/2 cup, packed Brown Sugar
1/3 cup Sugar
1 Egg
1 tablespoons Heavy Cream
2 tablespoons Unsalted Butter (softened)
2 tablespoons Vanilla Extract
1/2 teaspoon Salt
1/2 tsp Ground Cinnamon
1/4 teaspoon Ground Allspice
1/4 teaspoon Ground Nutmeg

Pecan Pie Filing

1 1/4 cup Sugar
1 1/4 cup Dark Corn Syrup
3 Eggs
2 tablespoons Unsalted Butter (melted)
1 tablespoon Vanilla Extract
1/4 teaspoon Salt
1/4 teaspoon Ground Cinnamon
1 1/4 cup Pecan Pieces

Pre-heat oven to 325 degrees. Roll out pie crust dough on a floured surface. Transfer to a 9 inch springform pan. Press dough into pan, using your fingers, until bottom and sides of pan are covered. Cover outside of prepared pan with foil. Refrigerate prepared pan until needed. Next, prepare sweet potato filling. Combine sweet potato, brown sugar, 1/4 cup sugar, 1 egg, heavy cream, 2 Tbl softened butter, 2 Tbl vanilla extract, 1/2 tsp salt, 1/2 tsp cinnamon and nutmeg in a mixing bowl. Whip until batter is smooth and well blended. Pour prepared batter into pie shell, return shell to refrigerator. To prepare the pecan pie filling, add remaining ingredients (except whipped cream) to another mixing bowl. Whisk until well blended and opaque. Pour pecan filling on top of sweet potato filling. Place pie on a baking sheet and bake in hot oven for 1 3/4 hour, until knife inserted in center comes out clean. Cool pie completely and serve topped with fresh whipped cream. Makes 1 pie.

All recipes were originally designed for much larger batch size. This recipe has been reduced but not tested at this scale. Please adjust as to your taste.