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1
Preheat the oven to 350 degrees F.
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2
Drain sweet potatoes of their juice.
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3
Place sweet potatoes in an 11-cup food processor.
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4
Add the rest of the ingredients, except heavy cream, to food processor.
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5
Process mixture until smooth.
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6
Using a pastry brush, brush heavy cream over the surface of the frozen pie shell.
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7
Spoon sweet potato mixture into pie crust smoothing the top over.
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8
(Stop here and look below if using pecan topping.)
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9
Place on baking sheet and bake in the middle lower third of the oven for 45 minutes.
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10
Remove from oven and allow to cool in the refrigerator for several hours or overnight.
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11
For the pecan topping: optional
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12
In a medium saucepan place all ingredients over medium heat.
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13
Bring to a boil, reduce heat and cook, stirring constantly for 8 minutes.
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14
Remove from heat, allow to cool slightly but still warm and pliable.
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15
Add sweet potato filling to piecrust, spreading evenly over bottom of crust.
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16
Next, carefully spoon pecan mixture over sweet potato filling.
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17
Place on a sheet pan in the lower third of a 350 degree F oven and bake for 45 minutes to 1 hour.
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18
Remove from oven allow to cool in the refrigerator for several hours or overnight.
