Remember that sweet potato pie I made on Thanksgiving? The one with the topping that tasted delicious, but looked unnervingly like taco meat? Well, I made it again this weekend, this time using regular old brown sugar from the regular old grocery store, rather than organic brown sugar from Whole Foods. And surprise surprise, this time the butter and sugar actually did what they were supposed to do.
Which is to say, they melted together and became a delicious, caramelly goo that actually coated the pecans to form a sticky praline topping, rather than sitting next to the nuts in stubborn, grainy little lumps. Let’s take a closer look, shall we?
As the youth of today would say, “OMNOMNOMNOMNOM.” Are the kids still saying that? At any rate, lesson learned. Do not use fancy-schmancy untested ingredients when trying out new recipes. The pie is absolutely delicious and fairly simple to make. The recipe is here, if you’re interested in trying this procedure at home.