2 T Butter, unsalted 1 c Sweet potato; cooked & -mashed 2 Egg; slightly beaten 3/4 c Sugar, brown 1/2 ts Ginger, ground

1 pt Whipping cream 3 T Sugar, confectioners 1/2 ts Cinnamon, ground 1/2 ts Nutmeg, grated 1 ts Vanilla extract 1/2 ts Salt 1/2 c Corn syrup, dark 1 c Evaporated milk 1 1/2 c Pecans; coarsely chopped 1/4 c Praline liqueur OR Pecan halves; soaked in -Frangelico TO PREPARE PASTRY: Prepare pastry and chill as directed in following recipe. Preheat oven to 375F. On a lightly floured surface, roll out chilled pastry into a 1/16-inch-thick circle. Gently roll pastry around rolling pin; unroll into a 9-inch 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.