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Sweet Potato 27

Make Sweet Potato 27 at home with Cooked Mashed Sweet Potatoes, Firmly Packed Brown Sugar, Vanilla Extract, Salt, and Evaporated Milk. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 cup
• 3/4 cup
• 1 tsp
• 1/2 tsp
• 1 cup
• 1 pt

Method (preview)

1. 1

   On a lightly floured surface, roll out chilled pastry into a 1/16-inch-thick circle.

2. 2

   Gently roll pastry around rolling pin, unroll into a 9-inch pie pan.

3. 3

   Gently ease pastry into bottom of pan, pat against side.

4. 4

   Do not stretch pastry.

5. 5

   Trim off and discard excess pastry.

6. 6

   Flute edges, if desired.

7. 7

   Refrigerate until ready to bake.

8. 8

   In a large bowl, stir butter into sweet potatoes. Add all remaining ingredients except pecans, blend well.

9. 9

   Pour sweet-potato filling into prepared pie crust, sprinkle chopped pecans evenly over top.

10. 10

    Bake in preheated oven until filling is set and a knife inserted into center comes out clean, 40 to 45 minutes.

11. 11

    Cool in pan on a rack to room temperature before slicing.

12. 12

    Prepare topping. To serve, top with topping. Top with pecan halves.

13. 13

    Combine cream, powdered sugar and liqueur in a large bowl.

14. 14

    Beat with an electric mixer until large, soft peaks form.

15. 15

    Refrigerate, covered, until ready to serve.