BookSumo Press - The New Autumn Cookbook

Ingredients

• 1 lb. sweet potatoes
• 1/4 C. butter, melted
• 1 (14 oz.) can sweetened condensed milk
• 1 tsp ground cinnamon
• 1 tsp orange zest
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 egg
• 1 recipe pastry for a 9 inch single crust pie
• 1 egg
• 2 tbsp dark corn syrup
• 2 tbsp brown sugar, packed
• 1 tbsp butter, melted
• 1/2 tsp maple flavored extract
• 1 C. chopped pecans

Directions

• In a large pan of water, cook the sweet potatoes for about 40-50 minutes.
• Set your oven to 425 degrees F before doing anything else.
• Drain the sweet potatoes well and rinse under cold running water.
• Peel the sweet potatoes and break apart in a large bowl.
• Add 1/4 C. of the melted butter and with an electric mixer, beat till smooth.
• Add the sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt and 1 egg and mix till well combined.
• Transfer the mixture into the unbaked crust evenly.
• Cook in the oven for about 20 minutes.
• Meanwhile for topping in a bowl, add 1 egg, corn syrup, brown sugar, 1 tbsp of the melted butter, maple flavoring and pecans and mix till well combined.
• Remove the pie from the oven
• Now, set the oven to 350 degrees F.
• Sprinkle the topping mixture over the pie evenly.
• Cook in the oven for about 25 minutes.

Ingredients

• non-stick cooking spray
• 2 C. all-purpose flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp kosher salt
• 1 tsp baking soda
• 1/2 tsp ground ginger
• 1 pinch freshly grated nutmeg
• 4 large eggs
• 1 1/2 C. white sugar
• 1/2 C. light brown sugar
• 1 C. vegetable oil
• 1/4 C. melted butter
• 2 C. mashed sweet potato (yams)
• 1 C. chopped pecans, plus more for topping
• 2 tsp demerara sugar for topping

Directions

• Set your oven to 350 degrees F before doing anything else and line 24 cups of 2 muffin pans with non-stick cooking spray greased paper liners.
• In a bowl, mix together the flour, baking powder, cinnamon, salt, baking soda, ground ginger and nutmeg.
• In another bowl, add the eggs, white sugar and brown sugar and beat till light and foamy.
• Add the vegetable oil and melted butter and beat till well combined.
• Stir in the mashed sweet potatoes and 1 C. of the chopped pecans.
• Add the flour mixture and mix till just moistened and keep aside for about 10 minutes.
• Transfer the mixture into the prepared muffin cups about 3/4 of the way to the top and sprinkle with the pecans and a pinch of the demerara sugar.
• Cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean.