Sweet Potato/Pecan Pie

This spring luncheon utilizes the last of autumn’s sweet potatoes and pecans, combining two of the South’s favorite desserts into one. This pie is a classic sweet potato pie in a pecan crust with a pecan pie topping. To grind the pecans, use a food processor in short pulses, resting between the pulses so that the blades don’t get hot and render the nuts oily.