2 T Butter, unsalted 1 c Sweet potato; cooked & -mashed 2 Egg; slightly beaten 0.75 c Sugar, brown half ts Ginger, ground
1 pt Whipping cream 3 T Sugar, confectioners half ts Cinnamon, ground half ts Nutmeg, grated 1 ts Vanilla extract half ts Salt half c Corn syrup, dark 1 c Evaporated milk 1.5 c Pecans; coarsely chopped quarter c Praline liqueur *OR* Pecan halves; soaked in -Frangelico TO PREPARE PASTRY: Prepare pastry and chill as directed in following recipe. Preheat oven to 190ºC . On a lightly floured surface, roll out chilled pastry into a 0 cm-thick circle. Gently roll pastry around rolling pin; unroll into a 23 cm 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.