Recipe: Upside Down Sweet Potato Pie (no crust)

Hi Bonny, If this is for tomorrow's Thanksgiving dinner you may not want to experiment, but I think you could substitute the sweet potatoes with pumpkin puree in this recipe.
Happy Holiday Baking! - Betsy

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SWEET POTATO UPSIDE DOWN PIE

FOR THE TOPPING:
1 heaping cup pecan halves
Olive oil spray

FOR THE FILLING:
1 1/2 cups cooked, cooled, peeled and chunked sweet potato (approximately 1 large sweet potato)
2 large eggs
1/4 cup maple syrup (or 1/4 cup brown sugar plus 1/4 cup milk or nut milk)
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
1 teaspoon vanilla

Preheat oven to 350 degrees F.

TO PREPARE NUT TOPPING:
Lightly oil or spray a 9 inch glass pie pan. Arrange pecan halves attractively to completely cover bottom of pan (kids love to do this).

TO PREPARE FILLING:
Mix together remaining ingredients using blender, food processor or mixing bowl and hand mixer until ingredients are fully blended and mixture is smooth and thick. Gently spoon filling into pie pan being careful not to disturb the arrangement of nuts. Cover nuts completely with filling and use a spatula to even out filling surface.

Bake 45 minutes, or until blade of sharp knife comes out of filling clean. Remove from oven and cool.

When completely cool, run knife around edge of pie pan to release sides. Place a large plate on top of the pie and invert. You now have a lovely sweet potato upside-down pie with a pecan garnished top! Serve plain or with whipped cream.

From: Sarah Mandel
Source: strongertogether.coop - National Cooperative Grocers Association (NCGA)
Link: http://strongertogether.coop/recipes/sweet-potato-upside-down-pie/