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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Neeka who wrote (20680)	12/15/2007 3:58:52 PM
From: Oral Roberts	Read Replies (1) \| Respond to of 25073

Sweet-Potato Pecan Pie Dough 3T unsalted butter, softened 2T sugar 1/4t salt 1/2 of a whole egg, vigorously beaten until frothy(other half will go in filling) 2T cold milk 1 cup all purpose flour Place the softened butter, sugar and salt in the bowl of an electric miser, beat on high speed until the mixture is creamy. Add the 1/2 egg and beat 30 seconds. Add the milk and beat on high speed for two minutes. Add the flour and beat on medium speed for 5 seconds, then on high just until blended about 5 more seconds. Don't over beat or your dough will be tough. Shape into a 5" patty and cover with saran wrap and refrigerate for at least one hour, preferably over night. On a lightly floured surface roll out to 1/8 thick or so, lightly flour and fold into quarters. Lift and place in an 8" cake pan that is lightly floured and unfold and press out until you are shaped to the pan. Refrigerate for 15 minutes and prepare the filling. I use a spring form pan and I also line with parchment as I always seem to have a leak somewhere that then leaves me welded to the pan. Parchment has fixed that crisis:) Sweet Potato filling 2 to 3 baked sweet potatoes. You want 1 cup of cooked pulp 1/4 cup, packed, light brown sugar 2T sugar 1/2 egg vigorously beaten until frothy. 1T heavy cream 1T unsalted butter softened 1T vanilla extract 1/4 t salt 1/4 t ground cinnamon 1/8 t allspice 1/8 t ground nutmeg Put all of this in a mixing bowl and beat on medium until the batter is smooth, about 2 minutes. Don't over beat. Set aside. Pecan Pie Syrup 3/4 cup sugar 3/4 cup dark corn syrup 2 small eggs 1 1/2 T unsalted butter, melted 2 t vanilla extract pinch of salt pinch of ground cinnamon 3/4 cup pecan halves Combine all the ingredients in a mixing bowl except pecans. Mix thoroughly on slow speed until the syrup is opaque, about 1 minute. Stir in the pecans and we are ready to go. Pull you crust from the fridge, spoon the sweet potato filling evenly into the cake pan. Pour the pecan syrup on top. Bake in a 325° oven until a knife inserted in the center comes out clean about 1 hour 45 minutes. Pecans will rise to the top when cooking making it most impressive to look at. Really tasty and I like to top it with a Chantilly Cream which I will post next.