Sweet potato pecan pie

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: SWEET POTATO-PECAN PIE
  Categories: Pies
       Yield: 8 servings
 
       1    Recipe flaky pie pastry *
 
 MMMMM--------------------------FILLING-------------------------------
       2 T  Butter, unsalted
       1 c  Sweet potato; cooked &
            -mashed
       2    Egg; slightly beaten
     3/4 c  Sugar, brown
     1/2 ts Ginger, ground
 
 MMMMM--------------------------TOPPING-------------------------------
       1 pt Whipping cream
       3 T  Sugar, confectioners
     1/2 ts Cinnamon, ground
     1/2 ts Nutmeg, grated
       1 ts Vanilla extract
     1/2 ts Salt
     1/2 c  Corn syrup, dark
       1 c  Evaporated milk
   1 1/2 c  Pecans; coarsely chopped
     1/4 c  Praline liqueur  *OR*
            Pecan halves; soaked in
            -Frangelico
 
   TO PREPARE PASTRY:  Prepare pastry and chill as directed in following
   recipe.  Preheat oven to 375F.  On a lightly floured surface, roll out
   chilled pastry into a 1/16-inch-thick circle.  Gently roll pastry
   around rolling pin; unroll into a 9-inch pie pan.  Gently ease pastry
   into bottom of pan; pat against side.  Do not stretch pastry.  Trim
   off and discard excess pastry.  Flute edges, if desired,  Refrigerate
   until ready to bake.
 
   TO PREPARE FILLING:  In a large bowl, stir butter into sweet
   potatoes. Add all remaining ingredients except pecans; blend well.
 
   TO ASSEMBLE PIE: Pour sweet-potato filling into prepared pie crust;
   sprinkle chopped pecans evenly over top.  Bake in preheated oven until
   filling is set and a knife inserted into center comes out clean, 40
   to 45 minutes.  Cool in pan on a rack to room temperature before
   slicing. Prepare topping.  To serve, top with topping.  Top with
   pecan halves. Makes 8 servings.
 
   TO PREPARE TOPPING:  Combine cream, powdered sugar and liqueur in a
   large bowl.  Beat with an electric mixer until large, soft peaks form.
   Refrigerate, covered, until ready to serve.
 
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