Sweet Potato or Yam & Pecan

This recipe comes from the cookbook ‘Cajun – Creole Cooking’ by Terry Thompson. The Louisiana Lemon Cornmeal from this same book was so good I figured I would try it.

Verdict: If I’d actually followed the recipe it may have been better, but I combined recipes with one that mixed the pecans into the filling – not so good. The sweet potato pie filling flavor was amazing!

  • Single Pie Crust recipe
  • 2 T. butter, melted
  • 1 c. cooked & mashed sweet potatoes
  • 2 eggs, beaten
  • 3/4 c. brown sugar
  • 1/2 tsp. ground ginger
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 c. dark corn syrup
  • 1 c. evaporated milk (I used cream)
  • 1 1/2 c. coarsely chopped pecans

 

Topping:

  • 1 pint whipping cream, whipped with
  • 1/4 c. praline liquor or Frangelico
  • pecan halves

Directions:

Prepare and roll out pie crust, line pan and flute edges. Refridgerate.

In a large owl stir butter into sweet potatoes. Add all remaining ingredients except pecans and mix well.

Pour sweet potato filling into pie pan , sprinkle chopped pecans on top.

Bake in a 375 degree oven until filling is set and a knife inserted into the cent comes out clean, 40-50 minutes.

Cool to room temperature. Top with whipped cream, and pecan halves.