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.
Provided by L D
Categories Pies
Number Of Ingredients 21
Steps:
- 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.
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