3 tbsp D - Unsalted butter, softened
2 tbsp D - Sugar
1/2 whole D - Egg (beaten till frothy)
2 tbsp D - cold milk
1 cup D - AP Flour
1 cup S - Sweet potato pulp (1-2 good sized SP)
1/2 cup S - Light brown sugar (packed)
1/2 whole S - Egg (beaten till frothy)
1 tbsp S - Heavy Cream
2 tbsp S - Unsalted butter, softened
1 tbsp S - Vanilla extract
1/2 tsp S - Salt and Cinnamon (each)
1/4 tsp S - Allspice and Nutmeg (each)
1 cup P - Sugar
3/4 cup P - Dark Corn Syrup
2 whole P - Eggs
2 tbsp P - Unsalted butter melted
2 tsp P - Vanilla Extract
1 pinch P - Salt and Cinnamon (each)
Dough - Place softened butter, salt in the bowl of an electric mixer.
Beat until Creamy.
add 1/2 egg and beat 30 sec.
add milk and beat on high for 2 minutes.
Add flour and beat for 5 seconds on medium (so you don't blow it up in your face) and 5 more on high.
Remove dough and dust with flour, wrap in plastic wrap and refridgerate for 1 hour (or overnight).
Dough - Roll out to 1/4 to 1/8 inch thickness.
Grease and flour 8 inch cake pan.
fit and trim.
Refridgerate for 15 more minutes.
Sweet Potato Filling: Combine all ingredients label with "S -" and mix for 2 to 3 min until smooth.
Pecan Syrup - Combine all ingredients label with "P -" and mix for 2 to 3 min until smooth.
Add Pecans at the end and fold in Pour SP mix first then pour pecan syrup on top.
Cook at 325 for 5 hours.
or until positive knife test.