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Chef Troy and Sweet Potato Pecan Pie

Chef Troy Mendoza & a freshly baked Sweet Potato Pecan Pie

Last week, the I posted the recipe for The Cabin Restaurant‘s Buttermilk Pie, a surefire hit at any family Christmas feast. Today I’m going to give you another delicious pie recipe that is wholly Southern and perfect for Christmas time: Sweet Potato Pecan Pie. Pecan trees drop their nuts from about mid-October through New Years, so if you live near a pecan orchard or have access to fresh pecans, they will only make the the pie tastier (especially since it is such a labor of love to crack all those pecan nuts!). This is an old Southern recipe, and The Cabin used served pecans pies when it catered at The Houmas House, just down the road in Burnside. Enjoy!

Sweet Potato Pecan Pie
1 pie

Ingredients
4 tbsp Butter, melted
8 tbsp Brown sugar
Pinch Salt
3 Eggs
3/4 cup Corn syrup
1 tbsp Sweet potato puree
1 1/2 cups Pecans
1 Pie shell
1/4 tsp Cinnamon
Pinch Nutmeg
4 tbsp Vanilla

Method
Combine butter and sugar together

Add salt, eggs, corn syrup, sweet potato and vanilla. Beat until well blended

Spread 1 cup pecans in the bottom of the pie shell, pour mixture over pecans, then sprinkle 1/2 cup pecans over the top.

Bake in a preheated over set at 375° for 55 minutes or until golden brown

Wrap and refrigerate pies aſter they cool until serving

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