Woodson's honesty as she writes about a big sibling's lack of enthusiasm is refreshing, as is the acknowledgement from gia's mother that she, too, will miss when it was just the two of them, after the baby is born.
Sweet Potato Pecan Pie
Recipe Summary Sweet Potato Pecan Pie
Caramelized pecan topping makes this special!
Ingredients | Pecan Pie Baby By Jacqueline Woodson
1 (9 inch) unbaked pie crust
2 cups cooked and mashed sweet potatoes
2 eggs
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 ⅔ cups light cream
3 tablespoons butter, softened
⅔ cup packed brown sugar
⅔ cup chopped pecans
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.
Evaporated milk may be used in place of the cream.
Info | Pecan Pie Baby By Jacqueline Woodson
prep:
10 mins
cook:
1 hr 30 mins
additional:
10 mins
total:
1 hr 50 mins
Servings:
8
Yield:
1 -9-inch pie
