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

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.