Above sweet potato pie baked on 12-04-14 and used a special gooey pecan topping recipe from Taste of The South Fall Baking Magazine; topping recipe below.  It is like having a pecan pie and sweet potato pie all in one with a zillion calories too!  I used the dark brown sugar instead of the light and it was delicious for sure.  I still prefer the regular sweet potato pie though since there is a lot of sweetness going on but the optional topping still goes together exceptionally well.

NOTES:  This recipe is a compilation of various internet recipes of which I changed the amounts of some of the standard spices and ingredients.  The heavy sprinkling of fresh ground black pepper corns (Tellicherry) really sets this recipe apart from others.  Don't be a Doubting Thomas, give it a try and you will be gladly surprised.  We have used the black pepper before on Candid Yams.  Also, if using the Eagle Brand Sweetened Condensed Milk, reduce the amount of sugar by 1/2 cup. To bake sweet potatoes, rise off in hot water and pierce the sides of a each sweet potato with the tines of a fork. Place on a baking tray and bake in a 400 degree F. oven for 45 minutes; turn over and bake an additional 30 minutes or until done; a small knife blade will easily pass through them when done. Remove sweet potatoes from oven and allow cooling to room temperature.  Scoop the flesh from potatoes into a bowl and discard the skins.  Mash the sweet potatoes with a fork or potato masher until smooth.  The eight (8) baked sweet potatoes in the thumbnail sequence pixs below yielded a little over 4 cups of mashed sweet potatoes; enough for 4 individual pies.  I froze two cups for later usage.

The Red Jewel is one of the most-cultivated varietals of sweet potatoes in the United States, second to Beauregard.  It has a rose-colored, semi-thick skin, a sugary, moist interior and bright-orange flesh, similar to a yam.

Pix below of baked pies on 11-18-12 by Bill aka Mickey Porter.  Had enough pie filling left for a couple individual puddings.

Click on sequence thumbnail pixs below for a larger view:

OPTIONAL GOOEY PECAN TOPPING

INGREDIENTS:

1 1/2 cups firmly packed light brown sugar
6 tablespoons unsalted butter, melted
4 tablespoons unsulphured molasses
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
2 cups toasted pecans, chopped
1/4 teaspoon kosher salt

In a small saucepan, heat brown sugar, melted butter and molasses over medium heat, stirring until sugar dissolves and mixture just begins to boil.  Add cream and vanilla, stirring constantly until combined.  Stir in pecans and salt.  Bring to a boil, stirring constantly.  Remove from heat and pour over pies when cooled.  Place pie in refrigerator at least 4 hours before serving.

My Grandmother "Lizzie" Porter (deceased) made the best sweet potato pie I have ever consumed and she would not give her recipe out and to my knowledge would not prepare them when anyone was present.  She varied the pies at times and added either coconut or raisins to them of which her sweet potato pies were extremely orange in color, wonderful flavor and texture.  She did bake the sweet potatoes instead of boiling them which definitely adds to the flavor.  My version of Sweet Potato Pie is outstanding!

Web published by Bill aka Mickey Porter 11-19-12 with update pix and recipe on 12-05-14.

LEAVING ON A SPIRITUAL NOTE