Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Sweet Potato Pecan Pie

  • Yield: 8 servings


  • 3 eggs, lightly beaten
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup light corn syrup
  • 1 tablespoon melted butter
  • 1 teaspoon pure vanilla extract
  • 2 cups roasted, peeled and mashed sweet potatoes (from about 1 pound sweet potatoes)
  • 1 cup pecan pieces
  • 1 (9 inch) pastry shell, unbaked


  • Preheat oven to 350 degrees F. In a bowl whisk eggs with sugar and salt. Whisk in corn syrup, butter and vanilla until thoroughly incorporated. Spread mashed sweet potato, then pecan pieces in pastry shell. Top with egg mixture. Bake until filling is set, about 1 hour.