Marilyn's Sweet Potato Pecan Pie
Marilyn's recipe for her scrumptious sweet potato pecan pie from Tunk’s Cypress Inn in Boyce, Louisiana.
1 (9-inch) deep-dish unbaked pie crust*
Sweet Potato Layer:
1 1/4 cups mashed sweet potatoes
1/4 cup packed brown sugar
1 tablespoon melted oleo or butter
2 tablespoons granulated sugar
1 tablespoon milk
1 large egg, beaten
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup granulated sugar
3/4 cup corn syrup
2 large eggs
2 tablespoons oleo or butter
pinch of salt
dash of cinnamon
2 tablespoons vanilla extract
1 cup chopped pecans
Whipped cream for accompaniment (optional)
- For Sweet Potato Layer: Mix ingredients together. Spread into .
- For the Pecan Layer:Mix together ingredients and pour over the first layer.
- Bake on a sheet pan in a preheated oven at 325°F (160°C) for 1 1/2 hours. Cool.
- Top individual servings with a dollop of whipped cream, if desired.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Recipe and photograph provided courtesy of Louisiana Sweet Potato Commission and Tunk’s Cypress Inn in Boyce.