Tater lady pie:
A sweet potato pie recipe with pecans.
INGREDIENTS:
1 pastry-lined pie shell
2 cups cooked, peeled sweet potatoes
4 ounces (1/2 cup) unsalted butter
1/2 cup heavy cream
1/2 cup light brown sugar, packed
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
dash salt
2 tablespoons brandy, bourbon, or orange juice
1/2 cup dark corn syrup
1 cup pecan halves
PREPARATION:
Prick bottom of pie crust with a fork; bake in preheated 425° oven for 12 minutes. Set aside.
Mash sweet potatoes with half of the butter (1/4 cup). Let cool. Add heavy cream, brown sugar, eggs, vanilla, spices, and brandy, bourbon, or orange juice.
Beat until fluffy; turn into pie crust. Bake at 375° for 20 minutes.
Combine remaining 1/4 cup butter with corn syrup and pecans; sprinkle evenly over top of pie. Return pie to oven and bake 25 minutes longer, or until a toothpick inserted in center comes out clean.
Serve with whipped cream or whipped topping.
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