Cajun Sweet Potato Pecan Pie

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“This is a hand-me-down recipe that I think started with Paul Prudhomme back when he was chef at the Commander's Palace in New Orleans. A fairly rich pie. You should make the servings fairly small.”
1hr 55mins

Ingredients Nutrition


  1. Preheat the oven to 300°F.
  2. Combine the mashed sweet potatoes, both sugars, butter, vanilla, egg, cinnamon, nutmeg, and allspice in a large mixing bowl.
  3. Beat with an electric mixer until well blended and smooth.
  4. Scrape the mixture into the pie shell and sprinkle the pecans evenly over the top.
  5. In another large mixing bowl, prepare the topping.
  6. Combine the granulated sugar, eggs, corn syrup, melted butter, salt, cinnamon and vanilla.
  7. Stir until well blended and smooth.
  8. Scrape the mixture over the pecans.
  9. Bake until the pie is nicely browned, about 1 1/2 hours.
  10. Let cool completely on a wire rack and serve topped with whipped cream.

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