sweet potato pecan pie
(2 ratings)
This is my take on Paul Prudhomme's recipe. he is another of my favorite chefs. So Delicious,I've changed his recipe a little,I omit the all spice,I use my own homemade pie crust. Prudhomme's pie is served with chantilly cream,while amazing,I don't think it's needed with this pie.
(2 ratings)
Ingredients For sweet potato pecan pie
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9 inch pie crust(preferably homemade) uncooked
- SWEET POTATO FILLING
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2 to 3 sweet potatoes,enough to make 1 c cooked pulp,baked
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1/4 c packed,light brown sugar
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2 tablespoon sugar
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1 small egg,beaten well
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1 t. heavy cream or evaporated milk
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1 tablespoon unsalted butter,softened
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1 tablespoon vanilla
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1/4 t. salt
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1/4 t. ground cinnamon
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1/8 t. ground nutmeg
- PECAN PIE SYRUP
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3/4 c sugar
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3/4 c dark corn syrup
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2 small eggs
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1 1/2 tablespoon unsalted butter,melted
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2 t. vanilla
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pinch of salt
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pinch of cinnamon
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3/4 c pecan pieces or halves
How To Make sweet potato pecan pie
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1For the sweet-potato filling: Combine all the ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 to 3 minutes. Do not overbeat. Set aside. For the pecan pie syrup: Combine all the ingredients except the pecans in a mixing bowl. Mix thoroughly on slow speed of electric mixer until the syrup is opaque, about 1 minute; stir in pecans and set aside. To assemble: Place the pie crust in a 8 inch cake pan. Spoon the sweet-potato filling evenly into the dough-lined cake pan. Pour the pecan syrup on top. Bake in a 325 degree oven until a knife inserted in the center comes out clean, about 1 3/4 hours. (Note: The pecans will rise to the top of the pie during baking.
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