Moreish sweet potato pie with pecan praline.


Wishing everyone a Happy 2017. May 2017 be better than 2016. Let us hope for a better world, peace in every corner of the Earth.

and

 Thank you for your support throughout 2016.
Hope to have you on board all the way to the end of 2017 and beyond :D



Anyone has set new goals/ new resolutions for the new year?

I don't set myself any resolutions since many years ago.
I can never keep up! The 'desire fire' burn out as soon as I put down the pen on the first day of the year :( , so I'll just go with the flow.




Anyone who knows me, will know that I have a weakness for everything and anything sweet!
So for my first post for 2017 ... must be something sweet too ;P
and its ...

Sweet Potato Pecan Pie! Adapted with a tweak or two ;P, from Tyler Florence of Food Network.

Sweet potato pie has almost the same taste as pumpkin pie, I would not know the difference if both were presented side by side. 

Perhaps I should try bake both... just to feed on my curiosity ;P.



Just before wrapping up... a few notes :D

1. Do not refrigerate the flesh of 'just' and nicely roasted sweet potatoes. Moisture gets in and sweet potato filling will be gluggy!
2. Pre-bake or blind bake the crust even though the original recipe did not (or I missed out!!!)
3. My pecan crust topping did not have the crunch, hence I am not able to call it Pecan Praline topping, taste good though ;P