Sweet Potato Pie
1 (9 inch) unbaked pie crust
2 tablespoons unsalted butter, melted
1 cup cooked and mashed sweet potatoes
2 eggs, beaten
3/4 cup light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup light corn syrup
1 cup evaporated milk
1 1/2 cups chopped pecans
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon almond or vanilla extract
1/4 cup pecan halves
Preheat oven to 375 degrees.
Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
Beat together whipping cream, sugar and almond or vanilla extract until soft peaks form. Top pie with whipped cream and pecan halves.