Sweet Potato Pecan Pie

1
L D

By
@windella

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.

Rating:

★★★★★ 2 votes

Comments:

Ingredients

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  • ·
    9 inch pie crust(preferably homemade) uncooked
  • SWEET POTATO FILLING

  • ·
    2 to 3 sweet potatoes,enough to make 1 c cooked pulp,baked
  • ·
    1/4 c packed,light brown sugar
  • ·
    2 tablespoon sugar
  • ·
    1 small egg,beaten well
  • ·
    1 t. heavy cream or evaporated milk
  • ·
    1 tablespoon unsalted butter,softened
  • ·
    1 tablespoon vanilla
  • ·
    1/4 t. salt
  • ·
    1/4 t. ground cinnamon
  • ·
    1/8 t. ground nutmeg
  • PECAN PIE SYRUP

  • ·
    3/4 c sugar
  • ·
    3/4 c dark corn syrup
  • ·
    2 small eggs
  • ·
    1 1/2 tablespoon unsalted butter,melted
  • ·
    2 t. vanilla
  • ·
    pinch of salt
  • ·
    pinch of cinnamon
  • ·
    3/4 c pecan pieces or halves

How to Make Sweet Potato Pecan Pie

Step-by-Step

  1. For 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.

Printable Recipe Card

About Sweet Potato Pecan Pie

Course/Dish: Pies




Show 13 Comments & Reviews

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