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Sweet Potato Pecan Pie - from Pappadeaux Seafood Kitchen
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From the menu of . . . Pappadeaux Seafood Kitchen
5635 Jimmy Carter Blvd., Norcross
770-849-0600
Q: We can never eat at Pappadeaux's without ordering their fabulous Sweet Potato Pecan Pie. Would you please see if the establishment would consider sharing this recipe with us?
-- Arlene Gunter, Duluth
A: Pappadeaux's corporate office was kind enough to share the recipe for this truly yummy pie. A standing mixer is highly recommended, as more than 30 minutes of mixing is involved.
Hands on time: 40 minutes Total time: 2 hours and 50 minutes Serves: 10
Ingredients:
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FOR THE PIE:
1 sweet potato (about 1 pound)
2 tablespoons light brown sugar
2 tablespoons granulated sugar
1 tablespoon salted butter, melted
1/2 teaspoon cinnamon
1 large egg
1 (10-inch) prepared pie crust
4 cups pecan halves
FOR THE SYRUP MIX:
1 cup dark corn syrup
3/4 cup granulated sugar
3/4 cup light brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon vanilla
2 teaspoons fresh lemon juice
Pinch salt
3 eggs
Instructions:
To make the sweet potato mix: Prick sweet potato with a fork, wrap in plastic wrap and microwave for 10 minutes. (Or you can bake in a 350-degree oven for 1 hour.) Cool potato to room temperature and peel. In an electric mixer with a paddle attachment, combine sweet potato, brown sugar, granulated sugar, butter, cinnamon and egg. Mix on medium speed for 10 minutes and reserve.
To make the syrup mix: In an electric mixer with a whisk attachment, combine corn syrup, granulated sugar, brown sugar, butter, vanilla, lemon juice and salt. Mix on medium speed for 10 minutes. Add the eggs and whip for an additional 10 minutes on medium speed and reserve.
Preheat the oven to 250 degrees. Line a 10-inch pie plate with pie crust. Spread a 1/4-inch thick layer of sweet potato mix across the bottom of the crust. Add pecan halves and pour pie syrup over pecans to just fill the shell (do not over-fill). Let the pie sit for 2 to 3 minutes to allow the syrup to settle. Bake for 2 hours, or until pie sets in the center. Remove from oven and cool at room temperature.
To make the syrup mix: In an electric mixer with a whisk attachment, combine corn syrup, granulated sugar, brown sugar, butter, vanilla, lemon juice and salt. Mix on medium speed for 10 minutes. Add the eggs and whip for an additional 10 minutes on medium speed and reserve.
Preheat the oven to 250 degrees. Line a 10-inch pie plate with pie crust. Spread a 1/4-inch thick layer of sweet potato mix across the bottom of the crust. Add pecan halves and pour pie syrup over pecans to just fill the shell (do not over-fill). Let the pie sit for 2 to 3 minutes to allow the syrup to settle. Bake for 2 hours, or until pie sets in the center. Remove from oven and cool at room temperature.
Nutrition:
Per serving: 663 calories (percent of calories from fat, 55), 7 grams protein, 74 grams carbohydrates, 5 grams fiber, 41 grams fat, 87 milligrams cholesterol, 198 milligrams sodium.
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