Sweet Potato Pecan Pie



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 votes


9 inch pie crust(preferably homemade) uncooked


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


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


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.

About Sweet Potato Pecan Pie

Course/Dish: Pies