4 baked mashed sweet potatoes 1/4 cup butter 1 egg 2 tablespoons honey 1/4 teaspoon of cinnamon (optional) 1/2 cup chopped pecans 1/2 cup pecan halves 1/2 cup freshly squeezed orange 1 teaspoon grated orange zest Sea salt & pepper to taste Combine all ingredients in a bowl. Put in pie shaped or casserole dish and top with pecan halves. Bake for 45 minutes until set at 350 degrees
NYT Cooking: This recipe came to The Times in 1983 from Paul Prudhomme, the chef who put the cooking of Louisiana on the American culinary map. Like its traditional pecan pie cousin, this is very sweet, so serve it with a little Chantilly cream on top.