Sweet Potato Pecan Pie
We’ve rolled two New Orleans classic pies into one to make a rich, deep, and satisfying dessert. It’s a real restaurant favorite that has been known to make visitors from the South go wild.
Recipe information
Yield
feeds 8
Ingredients
The Crust
The Filling
The Topping
The Garnish
Preparation
Step 1
Preheat the oven to 325°. Pick out a 9 by 1 1/4-inch pie pan. This is a bit deeper than normal in order to hold everything. Roll out the pie crust, fit it into the pie pan as directed, and chill it in the freezer til you’re ready for it.
Step 2
Grab a big bowl and dump all the ingredients for the filling into it. Mix well and set the mixture aside.
Step 3
Now take another bowl and throw in all the ingredients for the topping into it. Stir together and set aside.
Step 4
Pull the pie shell out of the freezer and spoon in the filling. Smooth and even the surface. Then pour the topping over it. Pop the pie into the oven and bake for 1 1/2 hours, or til the crust is golden and the filling is set. Cool the pie on a rack. Serve slices of pie at room temperature with a nice plop of sweetened whipped cream.
