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Sweet Potato Praline Pie

Ingredients

• Filling
• 1 cup princella cut sweet potatoes, drained
• 1 can (14 oz) sweetened condensed milk
• 2 eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/2 tsp ginger
• 9 inch pastry shell, unbaked
• Topping
• 12-14 pecan halves
• 3 TBSP dark brown sugar
• 3 TBSP whipping cream

Directions

Preheat oven to 375 degrees. In a large bowl, combine yams, condensed milk, eggs, spices, and salt. Beat at medium speed until smooth. Pour into unbaked 9 inch pastry shell. Bake for 50 minutes or until knife inserted in center comes out clean. Let cool slightly. Arrange pecan halves in circle. Set aside.

In a small saucepan, combine dark brown sugar and whipping cream. Cook over medium heat, stirring constantly until sugar dissolves. Reduce heat and simmer 5 minutes. Let cool 5 minutes. Spoon over pie.

Refrigerate any leftovers.