Sweet Potato Pecan Pie

This recipe combines two pie favorites into one! Cooking genius Kevin of Closet Cooking devised this heavenly holiday dessert recipe. My first stumble upon his recipe made me want to lick the monitor so I had to make it! The only element I changed was that I used hazelnut liquor instead of bourbon. Also, I used store bought canned sweet potato puree rather making it from scratch. I found that this pie tasted even better the following day, after having been chilled in the refrigerator over night. I don't know about you, but I always preferred chilled pumpkin pie as opposed to room temperature. Also, it holds together much more nicely after having been chilled. The blog Salt to Taste is have a Tried and Tasted event that features the Closet Cooking blog for the month of December! Another great reason to make this pie :)

Sweet Potato Pecan Pie

Adapted from Closet Cooking recipe

Ingredients:

1 pie crust

2 cups sweet potato puree

2 eggs (or fake eggs)

1/2 cup brown sugar

1/4 cup maple syrup

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

2 tablespoons hazelnut liquor (optional)

1 1/2 cups pecan halves

1/2 cup brown sugar

1/2 cup maple syrup

2 eggs (or fake eggs)

2 tablespoons butter

1 teaspoon vanilla

1 tablespoon hazelnut liquor (optional)

Directions:

1. Mix the sweet potatoes, eggs, sugar, maple syrup, vanilla, cinnamon, ginger, nutmeg and hazelnut liquor in a large bowl and pour it into the pie crust.
2. Place the pecans on top of the sweet potato filling.

3. Mix the sugar, maple syrup, eggs, butter, vanilla and hazelnut liquor and pour it on top of the pecans
4. Bake in a preheated 375F oven until the pastry is golden brown and the pecan layer is set, about 40-60 minutes.