From Chef Paul Prudhomme's Louisiana ... one 8 inch pie. (Vigorously beaten until frothy ... half for the sweet potato filling). For the dough: Place ... aside. For the pecan pie syrup: Combine all the ... enjoy it on toast!)
Beat eggs, butter, sugar and sweet potatoes. Stir in flour, salt, ... and cinnamon. Add pecans. Pour in pie shells. Bake at 350 degrees for 50 minutes.
For the dough: Place the ... minutes. For the sweet-potato filling: Combine all the ingredients ... aside. For the pecan pie syrup: Combine all the ingredients, ... is any left) refrigerate.
Prepare pie shell and place in freezer ... large bowl, beat sweet potatoes until smooth. Add milk ... Sprinkle with chopped pecans and lightly press into caramel. Spoon sweet potato filling over pecan layer. Bake ... the little extra effort.
In a large mixer bowl, beat hot sweet potatoes with butter until smooth. ... pastry shell and pecan topping. Pour into pastry shell. ... spoon topping over pie. Bake 20 minutes or ... and stir to combine.
Beat sweet potatoes until smooth. Add remaining ... evenly into 2 pie shells and sprinkle each with 1/2 the pecan pieces. Measure all ingredients of ... eat one bite" of.
Combine all ingredients. Mix with ... Spread evenly into pie crust. Combine all ingredients except pecans in mixing bowl or blender. Sprinkle pecans over sweet potato filling. Pour mixture over pecans ... Makes 1 (9-inch) pie.
Mix first four ingredients. Add ... blend. Stir in pecans and butter. Pour into unbaked 9 inch pie shell. Bake at 400 degrees ... baking. Cool before freezing.
Ingredients: 9 (milk .. salt .. sugar .. syrup ...)