Giving Thanks

24 November 2009

what's up?

WE? Why aren’t WE posting? Since when do you do anything around here, Blog?

excuse me?

I have 20 people coming over in two days. I have COOKING to do! I have to make stuffing! and pies! and… well, honestly, Blog, I don’t have time for you today. Just this once, couldn’t you help out a little bit?
you don't have time?

Well, THANK YOU for all of that, Blog.


rolling pin


(adapted from Paul Prudhomme)

Pie Dough:
Your own favorite recipe, or use
Paul Prudhomme’s.

Sweet Potato Filling:
2 to 3 sweet potatoes, or enough to yield 1 cup cooked (baked or microwaved) pulp
1/4 cup, packed, brown sugar
½ egg
1 tablespoon heavy cream
1 tablespoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg

Pecan Pie Filling:
¾ cup brown sugar
¾ dark corn syrup
2 eggs
2 teaspoons vanilla extract
2 cups pecans

  • Place and arrange pie dough in a deep pie dish (1½”) or cake pan. Refrigerate.
  • For sweet potato filling: combine ingredients in a mixing bowl and beat until batter is smooth. Do not overbeat. Set aside.
  • For pecan pie filling: combine all ingredients except pecans and mix thoroughly until the syrup is opaque. Stir in pecans and set aside.
  • To assemble: spoon the sweet potato filling into the pie dough. Pour the pecan filling on top. Bake at 325∘until a knife inserted in the center comes out clean, about 1¾ hours.
  • Cool and serve with barely sweetened whipped cream.

7 Responses to “Giving Thanks”

  1. Jacqui Says:

    Um, yum. I am in charge of pie. Now I am trying to decide how much my family would kill me if I varied from my traditional pumpkin and slipped this deliciousness in there.

    We all appreciate you, Blog.

  2. AliceB Says:

    Happy Thanksgiving, Debbie!

  3. Lily Says:

    Dear Debbie, and dear Blog,

    I was just wondering how you make sweet potato pecan pie. And now I know. I am so thankful for you both.


  4. Sweet potato pecan pie is very easy to make, and the men in my house would be very disappointed if we didn’t have lots of it!

    Everyone have a wonderful holiday!

  5. I am definitely going to try this, Debbie and Blog.
    And by the way, I LOVE this blog!!

    Happy Thanksgiving.

  6. Stephanie Says:

    Does it really work with any crust recipe? My husband loves this pie but I am always very disappointed with the crust (we follow the Paul Prudhomme recipe). If you have any particular suggestions for crusts that work well in place of it I would love to know.

  7. Hi Stephanie – my husband loves this pie too! But, okay, true confession here: I used to used Prudhomme’s crust, but then one day got lazy and used a Pillsbury pie crust… and my family liked it better. Last Thanksgiving I tried doing it from scratch again, and they complained that the crust wasn’t as good as usual! Maybe because the filling is sooo sticky and cooks for so long? I don’t know. But it sure is an easy recipe if you don’t make your own crust!

    Also, I do not do this in a cake pan, as he instructs, just a regular deep pyrex pie dish. And I have tinkered with this recipe a bit more since posting, removing the sugar and cream from the sweet potato filling, and everyone at my house liked that change better too. I love to make this one ahead of time – I assemble & freeze it, and then thaw & bake it at a later date.

    Let me know how it goes!

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