Sweet Potato Pecan Tart

 I am a guy from Detroit with a dream.  I am not familiar with a lot of southern cooking which is why my go-to on all things Southern cooking is my friend Beth.  She gave me some great ideas from her Mama’s recipes.  Thank you, friend.
So the results.  I decided to kill two pies with one recipe.  Iconic sweet potato pie mixed with pecan pie. The hell you say.  Yes, that’s is what I did. I did it and I’m not taking it back.  Enjoy. (I also learned that there is no “O” in Mama)
2 large sweet potatoes
2 large eggs
1/2 cup heavy cream
1/2 cup brown sugar
1/ teaspoon cinnamon
1 teaspoon brandy or vanilla (I used vanilla on this because my brandy may have aged a little too long.)
1 teaspoon orange zest
1/2 teaspoon ginger
1/4 teaspoon of salt
1/2 teaspoon clove
8 graham cracker tarts  or one 9 inch pie crest (I went with the store bought one here)
Bake sweet potatoes at 400 oven until soft
(When you take the potatoes out of the oven, reduce head to 350)
Remove skin
Mash using beaters so there are no lumps; let cool
Slightly beat eggs
Add eggs to the sweet potatoes
Add butter
Add brown sugar and mix well
Add salt, cinnamon, clove , ginger, orange zest, and  flour; stir well
Add cream and mix well
Add the mixture to a tart shell
Make sure not to overfill
Bake at 350 for 30 minutes or until a toothpick comes out clean
Let cool before adding topping
3 tablespoons butter
2/3 cup brown sugar
2/3 cup chopped pecan
Heat oven to 450
Mix all ingredients and spoon on top of cooked, cooled tarts
Place in oven 3-5 minutes; don’t let this cook too long or you will have a syrupy goo (the voice experience)
OR place under the broiler for 3 minutes
OR use a torch – it’s more fun.
sweet potato pecan tart
sweet potato peccan tart.jpg
sweet potato pecan tart 2
sweet potato pecan tart 3
sweet potato pecan tart 4

One Comment Add yours

  1. eponine3 says:

    I don’t even like pecans and this looks fantastic!!


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