CHOCOLATE PECAN SWEET POTATO PIE
My variation, based on different recipes.

*Custard Filling*

Combine in a bowl:
  1 1/2 cups Sweet potatoes, mashed*
  3/4 cup Sugar (brown or white)
  2 tablespoons Butter, melted

Mix thoroughly. 

Then add:
  1/4 teaspoon Salt
  1 Whole egg, lightly beaten
  2 Egg yolks**
  1 1/2 cups Cream (or half-and-half)
  1 teaspoon Nutmeg (or more or less; whatever you prefer)
  1 teaspoon Cinnamon (or more or less; whatever you prefer)
  2 tablespoons Maple Syrup or rum (optional)

Pour into a 9 inch OR LARGER pie shell***

Bake in a pre-heated 350 degree Fahrenheit oven for 45 minutes, or until firm; spread topping on when the pie is taken out of the oven. 
Or, bake pie for 35 minutes; add topping; and cook pie for about 20 minutes more (this is my preferred method).

Serve pie with whipped cream and/or chocolate syrup.

*Topping*

Melt together:
  2 ounces Unsweetened chocolate
  1/4 cup Butter

Add:
  3/4 cup Sugar (brown or white; to taste)
  1 cup Pecans, halves or chopped up

The topping will be wet and chunky; it should not be runny. Use a spoon to add the topping a little at a time; the entire pie should be covered evenly.


*Sweet Potatoes - Boil 2-3 medium/large potatoes in water with a dash of salt for about 20-40 minutes (until tender). Peel immediately. Mash them with a fork in a bowl. Enjoy any leftovers.

**Egg yolks - It's okay if you use 3 whole eggs. The egg whites can be given to cats, used in waffles (or other recipes), and probably as a beauty product. 

***Pie shell - I prefer using a cheesecake pan because i like thick pie. If you are using an 8- or 9-inch pie shell, pour any leftover filling into custard cups and cook them for about  20 minutes, or until done. The filling is tasty even without the crust or topping.