Wednesday, November 25, 2009

Sweet Potato Pecan Pie

This recipe is as southern as you can be and oh so good.  

Pappadeaux's Sweet Potato Pecan Pie
1 Unbaked pastry for a single crust 9"-10" pie shell

1 1/4 c Cooked, mashed sweet potatoes -(about 1 large or 2 medium potatoes) I microwave my potatoes but you can also bake them.
1/4 c Brown sugar
1/4 c Granulated sugar
1 Egg, lightly beaten
1/4 c Heavy (whipping) cream
1/4 t Vanilla extract
Pinch of salt 3/4 t Ground cinnamon
3/4 t Allspice
3/4 t Nutmeg
3 T Softened butter

1 1/4 c Sugar
1 1/4 c Dark corn syrup
3 Eggs, lightly beaten
3 T Unsalted butter, softened
1/4 t Vanilla extract
Pinch of salt 3/4 t Ground cinnamon
1 1/4 c Chopped pecans

Preheat oven to 325 Deg F.
  • Sweet potato filling: 
    • Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix. 
    • Spoon sweet potato filling into the pastry-lined pie pan. 
  • Prepare Pecan Pie Filling: 
    • Combine sugar, syrup, eggs, butter, vanilla, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4-5 minutes. 
    • Stir in pecans, mix well.
    • Fill shell evenly to the top with with pecan filling. 
  • Bake at 325 degrees for 1 1/2 hours or until a knife inserted into the center of the pie comes out clean. 
Pie can be stored at room temperature for 24 hours. It is fabulous served with  Bourbon Sauce on top.

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