Recipe courtesy of the Hubbard Avenue Diner
Yields one 11-inch or two 9-inch pies
For the sweet potato layer:
1 1/4 pound sweet potatoes, baked, cooled and peeled 3/4 cup dark corn syrup 2 1/2 teaspoons cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 2 eggs
For the pecan layer:
1 cup pecans 4 eggs 1/2 cup sugar 1 cup dark corn syrup 1 1/2 teaspoons vanilla 1 1/2 teaspoons bourbon
Preheat the oven to 325 degrees. Have ready a partially baked pie shell.
Combine the baked sweet potatoes, 3/4 cup dark corn syrup, cinnamon, ginger, nutmeg and eggs in a food processor and puree. Pour the mixture into the partially baked pie shell.
Sprinkle 1 cup pecans over the sweet potato layer. In a medium bowl, combine remaining ingredients for the pecan layer. Pour this mixture over the pecans.
Bake pie at 325 degrees for about 60 minutes or until it no longer jiggles, but shakes as a unit.
