Sweet Potato Pecan Pie

I love everything about this mouth-watering dessert, which among its
many charms, makes a great alternative to pumpkin pie. The gingersnap
crust, the crunchy pecan topping and the creamy sweet potato filling
are a delectable combination. Serve this hot or cold, with vanilla ice
cream or whipped cream flavored with vanilla or brandy.

Makes 8 servings

Equipment:

7-inch (17.5 cm) well-greased springform pan or 7-inch (17.5 cm) 6-cup
(1.5 L) soufflé dish, lined with greased heavy-duty foil
Heavy-duty foil, if using a springform pan
Large (minimum 5 quart) oval slow cooker

Ingredients:

Crust:

1 cup/250 ml gingersnap cookie crumbs
3 tablespoons/45 ml packed brown sugar
1/2 teaspoon/2 ml ground ginger
3 tablespoons/45 ml melted butter

Filling:

2 medium sweet potatoes, cooked, peeled and puréed (about 2 cups/500
ml)
1/2 cup/125 ml packed brown sugar
2 eggs, beaten
1/2 teaspoon/2 ml ground cinnamon
1/4 teaspoon/1 ml ground allspice
pinch salt

Topping:

1/2 cup/125 ml chopped pecans
1/4 cup/50 ml packed brown sugar
2 tablespoons/25 ml melted butter

Preparation:

Crust:

In a bowl, combine gingersnap crumbs, brown sugar and ginger. Add
butter and mix well. Press mixture into the bottom of prepared pan.
Place in freezer until ready for use.

Filling:

In a bowl, beat sweet potatoes, brown sugar, eggs, cinnamon, allspice
and salt until smooth. Spread evenly over prepared crust.

Topping:

In a bowl, combine pecans and brown sugar. Drizzle with butter and
stir until combined. Sprinkle over top of pie. Place a layer of
parchment or waxed paper over top of cake and cover tightly with a lid
or foil.

Place pan in slow cooker stoneware and pour in enough boiling water to
come 1 inch (2.5 cm) up the sides. Cover and cook on High for 4 hours,
until filling is set. Serve warm or cold.

Source: Delicious & Dependable Slow Cooker Recipes


~~

MySpace URL:

http://www.myspace.com/duckie067