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.
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(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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