Ingredients
Pastry for single-crust pie (9 inches)2 large eggs2 cups mashed sweet potatoes1 can (12 ounces) evaporated milk3/4 cup sugar1 teaspoon ground cinnamon1 teaspoon vanilla extract1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1/4 teaspoon saltTOPPING:3 tablespoons brown sugar3 tablespoons light corn syrup1 tablespoon butter1/2 teaspoon vanilla extract1 jar (3 ounces) macadamia nuts, coarsely chopped1/2 cup heavy whipping cream, whipped
Preparation
Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
In a large bowl, combine the eggs, sweet potatoes, milk, sugar, cinnamon, vanilla, ginger, nutmeg and salt. Pour into pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25 minutes longer.
Meanwhile, in a small saucepan, bring the brown sugar, corn syrup and butter to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; stir in vanilla.
Sprinkle nuts over pie; drizzle with caramel. Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake the pie 10-15 minutes longer or until caramel starts to bubble. Cover edges with foil to prevent overbrowning if necessary. Cool on a wire rack.
Garnish pie with whipped cream. Refrigerate leftovers.
