Sweet Potato Pecan Pie @ K-Paul's Louisiana Kitchen
This is such a perfect flavor marriage that it's hard to imagine there was a time when this pie didn't exist. But it took Chef Paul Prudhomme's fertile imagination to notice the affinity between the fillings of the two parent pies. Sweet potato on the bottom, pecan on top--with the classic custard matrix holding the pecan pieces in suspension. Not only is this good in the eating, but filling the pie shell with the sweet potato mixture actually makes it easier to make at home.
