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Meal Type

Cuisine

Sweet Potato-Pecan Pie

Demonstrated by: Executive Chef Elmer Guzman of Sam Choy's Restaurant.
Featured in Creole Thanksgiving on November 1, 1999.

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Ingredients:

Sweet Potato-Pecan Pie

First Layer:

  • 1 cup mashed sweet potatoes
  • 1/4 cup brown sugar
  • 2 tablespoons sugar
  • 1 egg, beaten
  • 1 tablespoon heavy cream
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon vanilla
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 9-inch unbaked pie shell
  • 1 cup pecan halves

Second Layer:

  • 3/4 cup sugar
  • 3/4 cup dark brown sugar
  • 2 eggs, beaten
  • 1 1/2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla
  • Dash of salt and ground cinnamon

Directions:

  1. Preheat electric oven to 325°F.

First Layer:

  1. In large bowl of electric mixer, combine ingredients for First Layer; beat on medium speed for 2 to 3 minutes.
  2. Spoon into pie shell; top with pecans.

Second Layer:

  1. In a small bowl of electric mixer, combine ingredients for Second Layer.
  2. Mix on low speed about 1 minute.
  3. Pour into pie shell over pecans.
  4. Bake for 45 minutes or until knife inserted in the center of pie comes out clean.

Makes 8 servings.

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