Yes, it has been a ton of Sundays since I posted. I apologize for staying away so long; but I needed to sort some things out while I adjust to my new environment. Well, now I am fairly adjusted and I am back in the kitchen creating. In time for the holidays, I bring you pie. I give to you a recipe that combines 2 of my favorite pies: sweet potatoe pie & pecan pie. Enjoy 😋
Sweet Potato Candied Pecan Pie
1 traditional pie crust
Candied Pecan Filling:
1 1/2 cup chopped pecans
3/4 cup organic sugar
1/2 tablespoon vanilla extract
1/3 cup unsalted butter
Preheat oven at 350 degrees.
ONEAdd sugar, vanilla extract, and butter to a medium sauce pan on medium heat.
TWOTurn heat off.
THREEStir in pecans.
FOURPour pecan mixture into pie shell.
Sweet Potato Pie Filling:
1/4 cup unsalted butter melted
1/2 teaspoon vanilla extract
1 large sweet potato baked (sppon out inards & discard the skin)
2 tablespoons milk
1/3 cup organic sugar
1 tablespoon flour
1 pinch cinnamon
Little less than 1/4 teaspoon nutmeg
ONECombine all ingredients, except for flour, into a food processor. Blend until smooth.
TWOStir in flour to thicken mixture.
THREEPour, carefully, the sweet potato mixture over the candied pecan mixture.
FOURBake pie for about 40 minutes or until pie is done in the middle.
NOTEServe with whipped cream or ice cream. For an extra treat, sit some candied pecan filling aside & top pie slices with a dollop of candied pecan filling.