Sweet Potato Pie with Pecan Topping Recipe

Ingredients

·         1 1/2 lbs sweet potatoes, peeled and cut into 2 inch pieces

·         2 large eggs

·         1/3 cup plus another 1/2 cup packed brown sugar

·         3 Tbsp maple syrup

·         1/4 teaspoon salt

·         1/2 teaspoon ground cinnamon

·         1/4 teaspoon ground nutmeg

·         3/4 cup plus 1 Tbsp heavy cream

·         1 pre-baked pie crust (see pie crust recipe for instructions on pre-baking a pie crust)

·         3 Tbsp butter

·         1 cup of pecans, half of them lightly chopped, the other half whole

Method

1 Make the pie crust. (See pie crust recipe for instructions on pre-baking a pie crust.) If you use a store-bought frozen crust, you do not need to pre-bake it, just defrost it 10 minutes and prick the bottom all over with a fork before using.

2 Make the sweet potato purée. In a large saucepan, cover the sweet potato pieces with water and bring to a boil. Simmer for 15 minutes or until the sweet potato pieces are soft when poked with a knife or fork. Drain. Purée in a food processor until smooth. You may need to add back a little liquid (a tablespoon or two of water) to get a smooth consistency. Let cool completely before using.

3 Prepare the pie. Preheat the oven to 375°F. Place rack at bottom of oven. In a large bowl, whisk together the eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add the sweet potato purée, salt, cinnamon, nutmeg, and 3/4 cup of cream. Mix until completely smooth. Pour into cooled crust.

4 Bake the pie. Bake on lowest rack for 50 minutes, until filling has set. You may want to tent the edges of the pie with aluminum foil or a pie crust protector to prevent the pie crust edges from burning. Cool on rack for one hour. Then transfer to refrigerator and chill completely.

5 Make the pecan topping. Melt 3 Tbsp butter in a small saucepan over medium heat. Add 1/2 cup of brown sugar and cook, stirring, until smooth, about 3 minutes. Add 1 Tbsp cream, and mix in. Add the pecans, mix to coat the pecans with the sugar mixture. Let cool for 1 minute. Pour mixture over cooled pie. Use a rubber spatula to spread topping over the top of the pie. Cool until topping has hardened, about 30 minutes.

Red Velvet Brownies

Ingredients

§  1 1/2 cups sugar
§  3/4 cup unsalted butter, melted
§  1 teaspoon vanilla
§  2 eggs
§  2 oz red food coloring
§  1 cup flour
§  1/4 cup cocoa
§  pinch of salt
§  1 1/2 cups white chocolate chips
Instructions
1.       Butter a 9 inch square pan.
2.      Preheat oven to 350F.
3.      Cream the sugar and melted butter until smooth.
4.      Add the eggs, one at a time, stirring well after each.
5.       Combine the dry ingredients and stir into the butter mixture.
6.      Spread in the pan and bake 25 – 30 minutes.
7.       Take the brownies out of the oven when they are slightly underdone.
8.      Cool completely before cutting.