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.
This Sweet Potato Pecan Bread was inspired by the autumn favorite, candied sweet potatoes. It is moist, fragrant, and delicious served warm. Definitely make ahead and freeze leftovers if any. | RotiNRice.com