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
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
- 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.
- 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.
- Then add 1 cup evaporated milk, pumpkin pie spice, orange zest, and orange juice. Mix well.
- Pour sweet potato mixture evenly over the pie crust and bake for 30 minutes.
- 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.
- 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.
- When the pie comes out of the oven, let cool for approximately 15 minutes. Then, drizzle pecan caramel sauce over the pie evenly.
- 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).
- Serve pie slightly warm with cinnamon whipped cream on top!
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)