Smoked Sweet Potato Pecan Pie - Recipes - Hasty Bake Charcoal Grills

Ingredients

• 1 9-inch Piecrust, Unbaked
• Sweet Potato Filling
• 2 medium sized sweet potatoes, smoked and mashed
• 1/4 Cup Brown Sugar
• 1/4 Cup Sugar
• 1 Egg, Lightly Beaten
• 1/4 Cup Heavy Cream
• 1/2 tsp. Vanilla Extract
• 1 Pinch Salt
• 3 T Butter, Softened
• 2 tsp pumpkin pie spice
• Pecan Topping
• 11/4 Cups Sugar
• 1 Cup Dark Corn Syrup
• 3 Eggs, Lightly Beaten
• 3 T Unsalted Butter, Softened
• 1/2 tsp Vanilla Extract
• 1 tsp Ground Cinnamon
• 1 1/4 Cups Chopped Pecans
• Whole Pecans for the top of the pie, optional
• Prepare Hasty-Bake for baking
• Prepare crust by placing it in a grill-safe container and crimping edges with your fingers.
• In one large bowl, mix the ingredients for the sweet potato filling with an electric mixer until smooth.
• In a different large bowl, mix together the ingredients for the pecan topping with a wooden spoon until combined.
• Gently add the sweet potato mixture to the pie crust and smooth the top as best you can.
• Then pour the pecan topping on top of the sweet potato and smooth very carefully.
• Add whole pecans, or sprinkle more chopped pecans if desired, optional.
• Let the pie rest for at least a couple hours prior to serving, even better to serve the pie the next day.
• Recipe type: Bake , Desserts , Smoke
• By: Staff Recipes