Le Food Snob

sam_9895.jpg

So excited was I when I decided I had the best idea ever in the history of pies: combine sweet potato (which I have a ton of right now) with the traditional pecan pie for a perfect (and seasonal!) layered pie. Then I hit the internet and realized the concept of this sort of pie is old hat. Oh well. I was still excited to bake and eat this pie!

ingredients.

  • 1 Oat Pie Crust
  • 2 c. sweet potato (boiled and mashed)
  • 2 eggs (lightly beaten)
  • 1/2 c. brown sugar
  • 1/4 c. golden syrup
  • 4 T. melted butter
  • 1/3 c. whole milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 2 T. whiskey (optional)
  • 1 1/2 c. pecan halves
  • 1/2 c. brown sugar
  • 1/2 c. golden syrup
  • 2 eggs (lightly beaten)
  • 2 T. butter
  • 1 tsp. vanilla
  • 1 T. whiskey (optional)

directions.

  1. Mix the sweet potatoes, milk, melted butter, eggs, sugar, golden syrup, vanilla, cinnamon, ginger, nutmeg and whiskey in a large bowl and pour it into the prepared pie crust.
  2. Place pecans on top of the sweet potato filling.
  3. Mix the sugar, golden syrup, eggs, butter, vanilla and whiskey and pour it on top of the pecans. Add additional pecans in a single layer.
  4. Bake in a preheated 375 degree oven until the pastry is golden brown and the pecan layer is set, about 50 to 60 minutes.

I would recommend using a 10-inch pie dish for this pie. I used a nine-inch pie dish and had massive amounts of sweet potato mixture left over (though, in truth, I didn’t really measure how much sweet potato I was putting into my mixer) as well as a small amount of pecan pie mixture. I would say you could probably cut the sweet potato mixture ingredients by half if you’re using a 9-inch pie plate.

I was a bit disappointed by the end results of this pie. I was expecting two distinct layers – the bottom being sweet potato pie, the top being pecan pie. There was no separation of church and state in this pie. The ingredients melded together while the pie baked. That being said, the pie tasted really freaking fantastic. My dad said it was amazing. It just wasn’t at all what I was expecting, aesthetically speaking.

Recipe rating: 

sam_0080.jpg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

The Urben Life

A food and lifestyle blog by Jenna Urben

Cooking Adventures

A Culinary Journey

koolkosherkitchen

Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

You Can Do It

This is not phraze .You can do everything you want

Dining with Donald

Donald on dining in and out

Little Lilly Meets the World

Every step is a memory

Hankerings

From cheeseburgers to foie gras — eat what you hanker for.

TRAVEL PLACEBO

The holiday you take when you're not taking a holiday.

Spoon of Happiness

homemade food inspiration

In The Kitchen With Gianna Trzesniewski

Simple recipes that create a "WOW" factor for the people sitting next to you at the dinner table.

GoanImports.com

Learn Goan and Indian Recipes

frauke's foodelicious fritid

baking across borders - exploring new recipes from Denmark and around the world

The Veggie Expat

A veggie way of life

Cooking Without Limits

Food Photography & Recipes

The Jelly and Me

Fast Food Restaurant AUs

Food Fellowship and Wine

A celebration of all things good

The Kitchen Garden Blog

From the ground to the table

eatliveescape.wordpress.com/

Ingredients for a Beautiful Life!

THE MEDITERRANEAN MICROWAVE

Recipes from Edward Giobbi & Others in the Mediterranean Tradition

%d bloggers like this: