Author Notes
This recipe is a take on two of my favorite pies, sweet potato, and pecan! My mom makes the best of both so I combined her recipes and of course, it made simply the best. It's sticky because of the delicious pecan caramel sauce. This dessert is well-worth the time and effort: sweet, salty, and sensational! —danid320
Ingredients
- Pecan Pie Crust
-
1/2 cup
butter (2 sticks)
-
2 cups
flour
-
1 cup
pecans, chopped
-
1/2 cup
sugar
- Sweet Potato Filling, Pecan Caramel Sauce, and Cinnamon Whipped Cream
-
3 cups
pureed cooked sweet potato
-
2
eggs
-
2 cups
brown sugar
-
1/4 cup
butter
-
1 1/2 cups
evaporated milk, divided
-
3 tablespoons
pumpkin pie spice
-
2 tablespoons
orange zest
-
1/4 cup
fresh squeezed orange juice
-
1 1/4 cups
sugar, divided
-
1 teaspoon
corn syrup (light)
-
1 teaspoon
butter
-
1/4 cup
chopped pecans
-
1 cup
heavy whipping cream
-
3 tablespoons
cinnamon
Directions
-
First make the pie crusts; Preheat the oven to 375 degrees F. melt the butter in the microwave.
-
Add flour, nuts, and sugar. Mix with a wooden spoon until all ingredients are well-combined.
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Press into pie pan. Bake for 9 minutes, leave oven on and set crust aside.
-
Combine sweet potatoes, eggs, brown sugar, with an electric mixer for about a minute.
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Then add 1 cup evaporated milk, pumpkin pie spice, orange zest, and orange juice. Mix well.
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Pour sweet potato mixture evenly over the pie crust and bake for 30 minutes.
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Meanwhile, make the pecan caramel sauce. Pour 3/4 cup of sugar in a small saucepan.
-
Combine 1 cup water and corn syrup and evenly pour over the sugar.
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Cook on medium-high heat without stirring for 15 minutes, until the sauce turns golden brown and sugar crystals dissolve.
-
Remove from heat and whisk in evaporated milk. Then, slowly stir in butter, and pecans with a small wooden spoon.
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When the pie comes out of the oven, let cool for approximately 15 minutes. Then, drizzle pecan caramel sauce over the pie evenly.
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Then, whip whipping cream and remaining 1/2 cup sugar until it forms soft peaks. Fold in cinnamon until it is evenly distributed (about 10 strokes).
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Serve pie slightly warm with cinnamon whipped cream on top!
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