Dodson Farms Sour Cream Sweet Potato Pie
For pie:
1 cup packed dark brown sugar
1 tablespoon flour
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 cup sweet potato puree
½ cup sour cream
2 large eggs, lightly beaten
1 cup evaporated milk
1 9-inch unbaked pie shell
For topping:
¼ cup chopped pecans
¼ cup dark brown sugar
1 tablespoon unsalted butter
Instructions:
Preheat oven to 400 degrees. In a bowl, combine sugar, flour, spices and salt. In another bowl, whisk potatoes, sour cream, eggs and evaporated milk. Add the dry ingredients to the liquid and beat until smooth. Pour filling into pie shell. Cover exposed pie crust with foil to prevent excess browning and bake for 50 to 60 minutes or until set. To make topping: in a small bowl, combine the pecans, sugar and butter. Sprinkle the mixture over the pie and bake for 5 minutes more or until melted.
Serve with whipped cream.