Paul Prudhommes Sweet Potato Pecan Pie Recipes

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SWEET POTATO PECAN PIE



Sweet Potato Pecan Pie image

Caramelized pecan topping makes this special!

Provided by Lorrie Sterling

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 1h50m

Yield 8

Number Of Ingredients 12

1 (9 inch) unbaked pie crust
2 cups cooked and mashed sweet potatoes
2 eggs
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 ⅔ cups light cream
3 tablespoons butter, softened
⅔ cup packed brown sugar
⅔ cup chopped pecans

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
  • Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
  • Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
  • Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
  • Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.

Nutrition Facts : Calories 518.6 calories, Carbohydrate 60.9 g, Cholesterol 90.9 mg, Fat 29.3 g, Fiber 3.5 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 353.8 mg, Sugar 40.3 g

PAUL PRUDHOMME'S SWEET POTATO PECAN PIE



Paul Prudhomme's Sweet Potato Pecan Pie image

This recipe came to The Times in 1983 from Paul Prudhomme, the chef who helped put the cooking of Louisiana on the American culinary map. Like its traditional pecan pie cousin, this is very sweet, so serve it with a little Chantilly cream on top.

Provided by Marian Burros

Categories     pies and tarts, dessert

Time 3h

Yield One 9-inch pie

Number Of Ingredients 28

3 tablespoons unsalted butter
2 tablespoons sugar
1/2 beaten egg
2 tablespoons milk
1 cup flour
1 cup cooked, mashed sweet potatoes
1 tablespoon unsalted butter
1 tablespoon vanilla
1/4 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/4 teaspoon salt
1/2 beaten egg
1 tablespoon heavy cream
2 tablespoons sugar
1/2 cup chopped pecans
3/4 cup sugar
2 eggs
1 1/2 tablespoons unsalted butter, melted
3/4 cup dark corn syrup
Pinch of salt
Pinch of cinnamon
2 teaspoons vanilla
1 cup heavy cream
2 tablespoons sugar
1 tablespoon orange liqueur
1 tablespoon Cognac

Steps:

  • Make the crust: Cream butter and sugar until light and fluffy. Add beaten egg and milk; beat about 2 minutes. Stir in flour to moisten ingredients. Turn out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate at least one hour.
  • Roll out dough into 14-inch circle on lightly floured wax paper, or on a lightly floured work surface. Transfer to a deep 9-inch pie plate; remove wax paper if using. Press pastry into plate and flute edges.
  • Heat oven to 300 degrees.
  • Make the sweet potato filling: In a large bowl, combine potato, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, beaten egg, heavy cream and sugar. Beat at medium speed until mixture is smooth. Spread on bottom of pie crust.
  • Make the pecan filling: Sprinkle sweet potato filling with pecans. In another bowl, combine sugar, eggs, melted butter, corn syrup, salt, cinnamon and vanilla and beat well. Pour over pecans.
  • Transfer pie to oven and bake for 1 1/2 hours. Cool.
  • Make the chantilly cream: Whip heavy cream with sugar, orange liqueur and Cognac. Top each slice of pie with a dollop of cream.

PUMPKIN-PECAN PIE WITH WHISKEY BUTTER SAUCE



Pumpkin-Pecan Pie with Whiskey Butter Sauce image

Provided by Stephan Pyles

Categories     Bourbon     Egg     Dessert     Bake     Thanksgiving     Pecan     Pumpkin     Cinnamon     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes on 8-inch pie

Number Of Ingredients 33

Pie Crust
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter (1 stick)
3 to 4 tablespoons cold water
Pumpkin Filling
1 cup cooked pumpkin purée
1/4 cup firmly packed light brown sugar
2 tablespoons sugar
1 large egg, beaten until frothy
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Pinch of ground allspice
Pinch of ground nutmeg
Pecan Syrup
3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1 1/2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 pinch salt
1 pinch ground cinnamon
3/4 cup pecan pieces
Whiskey Butter Sauce
4 tablespoons unsalted butter (1/2 stick)
1/3 cup sugar
1 large egg
1/2 tablespoon very hot water
1/4 cup heavy cream
1/4 cup bourbon whiskey

Steps:

  • Pie Crust
  • Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
  • Pumpkin Filling
  • Combine all the ingredients thoroughly in a medium bowl; set aside.
  • Pecan Syrup
  • Combine all the ingredients thoroughly in a medium bowl; set aside.
  • Assembly
  • Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
  • Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
  • Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
  • Whiskey Butter Sauce
  • Melt the butter in the top of a double boiler set over gently simmering water.
  • Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.

BLACKENED FISH



Blackened Fish image

This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!

Provided by SUSANHOR

Categories     Fish Recipes

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
¾ cup unsalted butter, melted
6 (4 ounce) fillets trout
¼ cup unsalted butter, melted

Steps:

  • In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
  • Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
  • Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g

CAJUN SWEET POTATO PECAN PIE



Cajun Sweet Potato Pecan Pie image

This is a hand-me-down recipe that I think started with Paul Prudhomme back when he was chef at the Commander's Palace in New Orleans. A fairly rich pie. You should make the servings fairly small.

Provided by SharleneW

Categories     Pie

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 20

3 medium sweet potatoes, boiled, peeled and mashed
1/4 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
1 tablespoon butter
1 tablespoon pure vanilla extract
1 large egg
1 tablespoon heavy cream
1/4 teaspoon ground cinnamon
1 pinch nutmeg
1 pinch ground allspice
1 9" unbaked pie shell
1/2 cup chopped pecans
3/4 cup granulated sugar
2 large eggs
3/4 cup dark corn syrup
1 tablespoon butter, melted
1/2 teaspoon salt
ground cinnamon
2 teaspoons pure vanilla extract
whipped cream

Steps:

  • Preheat the oven to 300°F.
  • Combine the mashed sweet potatoes, both sugars, butter, vanilla, egg, cinnamon, nutmeg, and allspice in a large mixing bowl.
  • Beat with an electric mixer until well blended and smooth.
  • Scrape the mixture into the pie shell and sprinkle the pecans evenly over the top.
  • In another large mixing bowl, prepare the topping.
  • Combine the granulated sugar, eggs, corn syrup, melted butter, salt, cinnamon and vanilla.
  • Stir until well blended and smooth.
  • Scrape the mixture over the pecans.
  • Bake until the pie is nicely browned, about 1 1/2 hours.
  • Let cool completely on a wire rack and serve topped with whipped cream.

Nutrition Facts : Calories 421, Fat 14.7, SaturatedFat 4.3, Cholesterol 89.5, Sodium 337.9, Carbohydrate 69.8, Fiber 2.4, Sugar 39.5, Protein 4.6

PAUL PRUDHOMME'S SWEET POTATO PECAN PIE



PAUL PRUDHOMME'S SWEET POTATO PECAN PIE image

Categories     Dessert     Bake     Christmas

Yield 8 people

Number Of Ingredients 27

PASTRY:
3 tablespoons butter
2 tablespoons sugar
½ beaten egg
2 tablespoons milk
1 cup flour
FILLING:
1 cup cooked, mashed sweet potatoes
1 tablespoon butter
¼ cup firmly packed light brown sugar
1 tablespoon vanilla
¼ teaspoon cinnamon
⅛ teaspoon each nutmeg and allspice
¼ teaspoon salt
½ beaten egg
2 tablespoons sugar
1 tablespoon heavy cream
½ cup chopped pecans
¾ cup sugar
2 eggs
¾ cup dark corn syrup
1 ½ tablespoons butter, melted
Pinch salt
Pinch cinnamon
2 teaspoons vanilla
Pastry (see recipe)
Chantilly cream (see note)

Steps:

  • PASTRY: Cream butter and sugar, until light and fluffy. Add egg and milk; beat about 2 minutes.. Stir in flour to moisten ingredients. Refrigerate at least one hour. Roll out dough into 14-inch circle on lightly floured wax paper. Place in deep 9-inch pie plate; remove wax paper. Press pastry into plate and flute edges. FILLING: 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; sprinkle with pecans. Combine 3/4 cup sugar, 2 eggs, corn syrup, melted butter, salt, cinnamon and vanilla and beat well. Pour over pecans. Bake at 300 degrees for 1 1/2 hours. Cool. Top each slice with dollop of Chantilly Cream. NOTE: Chantilly cream: For each cup of cream use 2 tablespoons sugar and 1 tablespoon each of orange liqueur and Cognac.

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  • Meanwhile, make the filling: In a large saucepan of boiling water, cook the (unpeeled) sweet potatoes until tender when pierced with the tip of a knife, about 25 minutes. Drain, rinse under cold running water, and drain again. Allow the sweet potatoes to cool slightly, then pare and mash them. You should have about 2 cups mashed sweet potatoes.
  • Mix the mashed sweet potatoes with the sugar in a large bowl. Add the eggs and beat well. Beat in the cinnamon, vanilla, nutmeg, cloves, and salt. Add the milk and beat well. Beat in the flour. Cover with plastic wrap, and refrigerate until ready to use, up to 8 hours.
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