Sweet Potato Pecan Pie

One of my Favorites

Sweet Potato Pecan Pie has become a Thanksgiving and Christmas staple for us. Originally, I was intrigued with Sweet Potato Pecan Pie after having it on some trips to New Orleans for trade shows.

I spent some time searching for a recipe to use and the basis for what we do is in Bill Neal’s Southern Cooking book which is now over 30 years old.  We have modified it, of course, but it is true to its origins with the flavor kicked up a bit.

It does take 2 days to make as the sweet potatoes must be baked and cooled before preparing the pie. We typically make it a day or 2 ahead to ease up on the holiday food prep craziness.  Plus it sets up better after chilling, making serving easier. While I love it warm from the oven, (and this is why there is a small wedge missing in the photo) it won’t serve well being too soft until chilled.

Sweet potatoes

Take 1-2 large sweet potatoes, scrub and poke full of holes (unless you want a grenade in the oven) . Bake at 375 for 2 hours on flat pan with parchment paper to ease clean up.  Remove, cool and scrape out the insides.   These are then mashed in preparation for making the pie.  We usually do this the day before making the pie.

Filling

1 c sweet potato mashed

4 oz (1 stick) butter

3/4 c light brown sugar

3 jumbo eggs separated

3/4 c skim milk

1/4 tsp salt

1/4 tsp fresh ground nutmeg

1/4 tsp ground cloves

1/2 tsp ground cinnamon

1/4 c bourbon (Makers Mark or Jim Beam are our favorites)

Prep

Cream the butter with sugar and sweet potatoes. Next beat in the egg yolks and milk. Add the spices and salt and liquor continuing to beat the mix.

Whip the egg whites in a clean bowl and then gently fold into the rest of the mixture.

Pie shell

Favorite recipe – par bake 10 min at 375F

Fill and bake

Add the filling to the shell and bake. Place on a sheet pan as the filling will rise a LOT and may spill over making a huge mess. (I really don’t like being on even cleaning detail prior to the thanksgiving baking, again) After 15 min then add the topping (below). If you do this too early the pecans will burn.

Topping

4 TB butter

4 TB brown sugar

4 TB flour

1 cup chopped pecans  – this  is WAY more than the original recipe called for but is needed.

After adding the mixed topping, bake for an additional 45 min (longer than the original) until the filling has set to a custard like consistency.  If the pecans are getting too dark, tent with aluminum foil right away. We always assume a custard pie will take longer than the recipe says. Burnt pecans spoil the flavor.

Serving

For serving top with fresh whipped cream (not that stuff from the tub or can) .

So go ahead make a slow food desert and forever settle the question of “Should I have pumpkin or pecan pie or both…”  This has the best flavors of both and is better overall.