Thanksgiving is a time of reflection. We look back upon the year and we give thanks to the Great Spirit for all the blessings that we have received. It is in this light that we are thankful to have each and every one of you as a member of our HORN Family and we wish you all a Joyous and Blessed Thanksgiving.

Brandied Sweet Potato Pie Topped with Candied Pecans.

This recipe will make two pies.

INGREDIENTS:
2 deep 9-inch unbaked pie shells (frozen is ok)

Filling:
4 cups of peeled, cooked sweet potatoes (cook by cutting into 1 inch cubes and steaming until fork tender)
4 ounces (1/2 cup) of unsalted butter, softened
1 cup of heavy cream
1 cup of brown sugar, packed
4 large eggs, slightly beaten
2 teaspoons of vanilla extract
2 teaspoons of ground cinnamon
2 teaspoons of ground ginger
1 Tablespoon plus 1 teaspoon of fresh ground nutmeg
1 teaspoon of baking powder
1 teaspoon of salt (1/2 teaspoon if you use salted butter)
1/4 cup of brandy or bourbon

Topping:
4 ounces (1/2 cup) of unsalted butter, softened
1 cup of dark corn syrup
1 Tablespoon of brandy or bourbon
2 cups of pecan halves

PREPARATION:
Prick the bottoms of the pie crusts with a fork and bake in a preheated 425°F oven for 12 minutes and then set aside.

To make the filling:
Mash the sweet potatoes with the 1/2 cup of butter and let cool.
Add the heavy cream, brown sugar, eggs, vanilla, cinnamon, ginger, nutmeg, baking powder, salt and the brandy or the bourbon and beat until fluffy; then divide the filling in half and turn into the pie crusts.
Bake the pies in a preheated 325°F oven for 25 minutes. Remove the pies from the oven and then go immediately to the next step; work fast so the pies don’t cool off too much.

To make the topping:
Combine 1/2 cup of butter with the corn syrup, brandy or bourbon and the pecans; mix well and then divide the topping in half and sprinkle it evenly over the tops of both the pies.
Return the pies to the oven and bake at 325°F for 25 minutes longer, or until a toothpick inserted in the center of the pie comes out clean.

Serve topped with whipped cream or vanilla ice cream.