Paul Prudhomme's Sweet Potato Pecan Pie

• Produce

  • 1 cup Sweet potatoes, cooked

• Refrigerated

  • 3 Egg

• Condiments

  • 3/4 cup Corn syrup, dark

• Baking & Spices

  • 1/8 tsp Allspice
  • 1/4 cup Brown sugar, firmly packed light
  • 1/4 tsp Cinnamon
  • 1 Pinch Cinnamon
  • 1 cup Flour
  • 1/8 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 Pinch Salt
  • 18 tbsp Sugar
  • 1 2/3 tbsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 5 1/2 tbsp Butter, unsalted
  • 17 tbsp Heavy cream
  • 2 tbsp Milk

• Beer, Wine & Liquor

  • 1 tbsp Cognac
  • 1 tbsp Orange liqueur

Found on cooking.nytimes.com