Desserts : Eula Mae's Sweet Potato Pie

• 3 large sweet potatoes, peeled and cut into 2-inch cubes
  
• 1/4 cup (1/2 stick) butter, cut into chips
  
• 3 large eggs, well beaten
  
• 1/2 cup natural dark molasses (unsulfured)
  
• 1/4 cup honey
  
• 1/2 cup sugar
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon ground cinnamon
  
• 1/4 teaspoon ground allspice
  
• 1/8 teaspoon ground nutmeg
  
• 1/8 teaspoon ground mace
  
• 1 teaspoon grated orange zest
  
• 1/2 cup half-and-half
  
• 1 recipe Basic Pie Crust
  
• 3/4 cup pecan halves
  

Preheat oven to 425°F. Put sweet potatoes in a large, heavy pot and add enough water to cover. Bring to a boil, then let boil until tender and drain.

Transfer potatoes to a large mixing bowl and mash well with a fork while they are still hot. (You should have about 2 cups.) Add butter chips and stir until all are melted. Add eggs, molasses, honey, sugar, salt, spices, orange zest, and half-and-half and mix together well. Pour into prepared pie crust and smooth top with a rubber spatula. Arrange pecan halves evenly over top of pie.

Bake for 15 minutes. Reduce oven temperature to 350°F and bake until pie is set and pecans are toasted, about 35 to 40 minutes. Remove from oven and let cool at least 10 minutes. Serve warm or at room temperature.

Makes one 9-inch pie, 6 servings.

"The sweet potatoes grown in south Louisiana are delicious, and that's all I need to know. I love to see the syrup ooze from the sweet potatoes as they bake in the oven. And the aroma of them baking is wonderful." Recipe from "Eula Mae's Cajun Kitchen Cookbook"