Your first thought will be that this pie will be too sweet…but I beg to differ with you.  This confection is a well balanced downhome recipe compliments of Paul Prudhomme which brings out a wonderful sweet potato flavor without any cloying sweetness of most sweet potato casseroles.  Years ago, when I offered cooking classes at Middlesex Community College, one of the most popular classes was the one on New Orleans creole/cajun dishes.  The cuisine of the region is known for it’s intense flavors…and Chef Paul Prudhomme helped increase its popularity.

This sweet potato pie not only showcases the earthy flavor of this tuber, but gifts you with the praline crispness of its pecan topping.  Forgive me for baking this pie without a pastry crust, which Chef Prudhomme’s recipes calls for….however, my daughter has turned me onto the idea of gluten-free dishes….so I experimented with baking it crustless.  Believe me, you won’t miss the crust.  You may not be able to cut perfect pie shaped wedges, so scoop it out with a spoon like a pudding.  Believe me, the flavor of this pie warrants trying it either with or without the crust.  Either way, you won’t be disappointed.

A day before, I roasted two medium sweet potatoes in a 350 degree oven…naked with no fats or seasonings.  Just perch it on the oven rack and baked them until tender, 35 minutes to an hour depending on the size.  When the potatoes were cool enough to handle, I scooped out the insides and discarded the skins.  Roasting enhances the flavor, whereas boiling leaches out the taste.  Now you are ready to proceed with the recipe:

Sweet Potato Pecan Pie

• 1 cup roasted, mashed sweet potatoes
• 1 tablespoon butter
• 1/4 cup firmly packed light brown sugar
• 1 tablespoon vanilla
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 beaten egg
• 2 tablespoons sugar
• 1 tablespoon heavy cream
• 1/2 cup chopped pecans
• 3/4 cup sugar
• 2 eggs
• 3/4 cup dark corn syrup
• 1 1/2 tablespoons butter, melted
• Pinch salt
• Pinch cinnamon
• 2 teaspoons vanilla

Preheat oven to 300 degrees.  Generously butter a pie dish.

Combine potato, butter, brown sugar, vanilla, spices, beaten egg, sugar and cream; beat at medium speed until mixture is smooth. Spread on bottom of pastry shell.

Combine 3/4 cup sugar, 2 eggs, corn syrup, melted butter, salt, cinnamon and vanilla and beat well.  Stir in pecans.  Pour over sweet potato mixture.

Bake at 300 degrees for 1 1/2 hours.