The Battered Body

Mrs. Waxman’s Sweet Potato Pecan Pie

2⁄3 pound sweet potatoes (enough to make 2 cups mashed)

2 eggs

3⁄4 cup white sugar

1⁄2 teaspoon salt

1 teaspoon cinnamon

1⁄2 teaspoon ginger

1⁄4 teaspoon cloves

12⁄3 cups cream

1 (9-inch) unbaked pie crust

3 tablespoons butter, softened

2⁄3 cup packed brown sugar

2⁄3 cup chopped pecans

Preheat the oven to 350 degrees. Peel the sweet potatoes and cut them into chunks. Place them on a baking sheet and bake until tender (about 20 to 30 minutes). Mash the potatoes and take care to remove all the lumps.

Beat the eggs lightly. Mix together the eggs and sweet potatoes. Stir in the white sugar, salt, cinnamon, ginger, and cloves. Finally, blend in the cream. Pour the mixture into the pie shell. Bake at 350 degrees for 55 to 60 minutes or until a knife inserted into the center of the pie comes out clean. Allow the pie to cool.

To make the pecan topping: Combine the butter, brown sugar, and pecans. Carefully drop spoonfuls over the top of the cooled pie. Broil the pie until the mixture begins to bubble-about 2 to 3 minutes depending on the oven. Don’t overbroil, or you’ll end up with syrup! Cool again.

Serve with homemade whipped cream or a cup of coffee.