SWEET POTATO PECAN PIE BARS RECIPES

Name: Paul Prudhomme's Sweet Potato Pecan Pie
Total time: 3 h
Yield: One 9-inch pie
Cuisine: american, cajun
Ingredients: 3 tablespoons unsalted butter; 2 tablespoons sugar; 1/2 beaten egg; 2 tablespoons milk; 1 cup flour; 1 cup cooked, mashed sweet potatoes; 1 tablespoon unsalted butter; 1 tablespoon vanilla; 1/4 cup firmly packed light brown sugar; 1/4u00A0teaspoon cinnamon; 1/8 teaspoon nutmeg; 1/8u00A0teaspoon allspice; 1/4u00A0teaspoon salt; 1/2 beaten egg; 1 tablespoon heavy cream; 2 tablespoons sugar; 1/2u00A0cup chopped pecans; 3/4 cup sugar; 2 eggs; 1 1/2 tablespoons unsalted butter, melted; 3/4u00A0cup dark corn syrup; Pinch of salt; Pinch of cinnamon; 2 teaspoons vanilla; 1 cup heavy cream; 2 tablespoons sugar; 1 tablespoon orange liqueur; 1 tablespoon Cognac

PAUL PRUDHOMME'S SWEET POTATO PECAN PIE RECIPE - NYT COOKING

Paul Prudhomme's Sweet Potato Pecan Pie Recipe - NYT Cooking image

This recipe came to The Times in 1983 from the renowned Louisiana chef Paul Prudhomme. Like its traditional pecan cousin, this pie is very sweet, so serve it with a little Chantilly cream on top.

Provided by Marian Burros

Total Time 3 hours

Yield One 9-inch pie

Number Of Ingredients 28

Ingredients

3 tablespoons unsalted butter
2 tablespoons sugar
1/2 beaten egg
2 tablespoons milk
1 cup flour
1 cup cooked, mashed sweet potatoes
1 tablespoon unsalted butter
1 tablespoon vanilla
1/4 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/4 teaspoon salt
1/2 beaten egg
1 tablespoon heavy cream
2 tablespoons sugar
1/2 cup chopped pecans
3/4 cup sugar
2 eggs
1 1/2 tablespoons unsalted butter, melted
3/4 cup dark corn syrup
Pinch of salt
Pinch of cinnamon
2 teaspoons vanilla
1 cup heavy cream
2 tablespoons sugar
1 tablespoon orange liqueur
1 tablespoon Cognac

Steps:

Make the crust: Cream butter and sugar until light and fluffy. Add beaten egg and milk; beat about 2 minutes. Stir in flour to moisten ingredients. Turn out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate at least one hour.
Roll out dough into 14-inch circle on lightly floured wax paper, or on a lightly floured work surface. Transfer to a deep 9-inch pie plate; remove wax paper if using. Press pastry into plate and flute edges.
Heat oven to 300 degrees.
Make the sweet potato filling: In a large bowl, combine potato, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, beaten egg, heavy cream and sugar. Beat at medium speed until mixture is smooth. Spread on bottom of pie crust.
Make the pecan filling: Sprinkle sweet potato filling with pecans. In another bowl, combine sugar, eggs, melted butter, corn syrup, salt, cinnamon and vanilla and beat well. Pour over pecans.
Transfer pie to oven and bake for 1 1/2 hours. Cool.
Make the chantilly cream: Whip heavy cream with sugar, orange liqueur and Cognac. Top each slice of pie with a dollop of cream.

SWEET POTATO-PECAN PIE RECIPE - FOOD.COM

Sweet Potato-Pecan Pie Recipe - Food.com image

Make and share this Sweet Potato-Pecan Pie recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 1 hours 15 minutes

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

1 pie crust, unbaked (9 inch)
1 large egg
1 1/2 cups fresh sweet potatoes, mashed cooked
1/4 cup sugar
2 tablespoons unsalted butter or 2 tablespoons margarine, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cinnamon, ground
1/8 teaspoon allspice, ground
1/8 teaspoon nutmeg, ground
2 large eggs
1/2 cup sugar
1/2 cup dark corn syrup
2 tablespoons unsalted butter or 2 tablespoons margarine, melted
1 teaspoon vanilla extract
1 dash cinnamon, ground
1 cup pecan halves
1/2 cup heavy cream, whipped stiff

Steps:

Prepare pie shell,set aside.
Make sweet potato filling: In medium bowl, with electric mixer, beat 1 egg until frothy.
Add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
Make pecan topping: In medium bowl, with mixer, beat eggs until frothy.
Add sugar, corn syrup, melted butter, vanilla and cinnamon.
Beat at low speed just until mixture is well blended, about 1 minute.
Stir in pecans.
Preheat oven to 350 degrees Fahrenheit.
To assemble: Turn sweet potato filling into unbaked pie shell, spreading evenly.
Pour pecan topping over top.
Bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
Remove pie to rack to cool.
Just before serving decorate with whipped cream.

Nutrition Facts : Calories 323, FatContent 19.6, SaturatedFatContent 6.9, CholesterolContent 70.3, SodiumContent 178.9, CarbohydrateContent 35, FiberContent 1.9, SugarContent 17.3, ProteinContent 3.8

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