Sweet Potato Pie with Pecans
This pie has a sweet potato filling that has been spiced with cinnamon, ginger, and nutmeg and is topped with chopped pecans and whipped cream that has been flavored with hazelnut liqueur.

Set oven to 375 degrees Fahrenheit (190 degrees C).

One 9-inch pie’s dough should be prepared.

When you’re ready to bake, refrigerate.

Butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup, and evaporated milk should all be combined.

After adding the filling to the crust, add the chopped pecans.

When inserting a knife, bake for 40 to 45 minutes, or until it comes out clean.

Set apart for cooling.

Whipping cream, sugar, and liqueur are combined and beat until soft peaks form.

Whipping cream and pecan halves go on top of the pie.