Accompanied story, “Lending a Helping Hand,” published 1-31-2013
1 1/2 cups sweet potato puree, cooled
2 eggs
4 tablespoons melted butter
2 tablespoons molasses syrup
1/3 cup light brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon ginger
1 teaspoon vanilla
3/4 cup heavy cream
Pecan topping:
1 cup brown sugar
1/2 cup pecans
2 tablespoons all-purpose flour
3 tablespoons melted butter
Preheat oven to 350 degrees. In a large bowl, beat eggs, butter and sugar with an electric mixer until combined.
Add the rest of the pie ingredients, except cream, and beat on medium until smooth. Add cream and beat on low until combined.
Place pie in oven for 30 minutes. While pie is baking, mix all ingredients for topping in a small bowl.
After the pie has baked for 30 minutes, sprinkle topping on the top of the pie, and return to the oven for 10 minutes. Pie is done when an inserted knife comes out clean.
