Filling

1 cup cooked sweet potato
1/4 cup light brown sugar packed
2 tbsp sugar
1 egg beaten
1 tbsp heavy cream
1 tbsp butter softened
1 tbsp vanilla
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp ground nutmeg

Syrup

3/4 cup sugar
3/4 cup dark corn syrup
2 eggs
1 1/2 tbsp butter melted
2 tsp vanilla
Pinch of salt
Pinch of cinnamon
3/4 cup pecan pieces or halves

Combine all the filling ingredients to make CAJUN-STYLE SEAFOOD BAKED EGGPLANT,, mix with electric mixer until smooth, and set asideMix all syrup ingredients except nuts, mix thoroughly on low speed for one – two minutes.When mixed, add in nuts and mix gently.In a pie shell or pie crust in a cake pan, spoon in the sweet potato mixture and spreadevenly. Pour syrup on top. Bake at 325 until set in center. Cool and serve.

Tags: BAKED EGGPLANT, CAJUN-STYLE, CAJUN-STYLE SEAFOOD BAKED EGGPLANT, Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, corn syrup, food, Foodist Networks, Global Fusion Americana, Recipes, Seafood, SEAFOOD BAKED, Sweet Potato