A few year ago, see also when we lived in New Iberia still, Jeremy came home with this big ole pie. It was the strangest concept... boudin and sweet potatoes. But people, it worked. 

It was from the Cane River Company in town and oh so yummy. 

There is just one tiny problem, we don't live there any more and they don't ship. 

Recreating isn't so hard though, especially since when we dug into the Boudin Pie the sweet potato topping tasted exactly like my Mother's Sweet Potato Souffle. 

This pie is super easy to make, the only suggestion I have is that you refrigerate it all after assembling it to get it to the same temperature before baking. If you don't you will run into your boudin and sweet potatoes not being that same temp when you serve. 

When you look at the recipe and see that you have leftover Sweet Potato Soufflé &  topping don't panic. I tried knocking this down but it gets tricky. So we had some extra Sweet Potato Soufflé and weren't mad about it at all. Considering it lagniappe. 

Boudin Pie

Ingredients: 

1 Deep Dish Pie Crust (make yourself or use premade) 

1lb Boudin

Sweet Potato Layer: 

2 large sweet potatoes, baked (roughly 3 cups) 

1/4 cup butter, melted

1/2 cup evaporated milk

3 eggs

 1/4 cup sugar 

Pecan Praline Topping: 

1/2 cup self rising flour

3 tbsp butter, melted

1 cup brown sugar

1 cup chopped pecans

14 oz can of sweetened condensed milk

Directions: 

Pre-bake the pie crust according to your recipe or package directions. 

While the crust is baking make your sweet potato mixture and praline topping. To do this combine all of the sweet potato ingredients in a medium sized bowl and set aside. Make sure there are no large clumps of sweet potato, the mixture should be completely smooth. 

In a small bowl, mix all of the pecan praline ingredients together and set aside. 

Let the crust cool completely. Remove boudin from the casing and press the boudin tightly into the pie crust. Top with sweet potato soufflé, roughly 1 inch deep. Top pecan praline mixture and cover all of the sweet potatoes. 

Refrigerate until the mixture is the same temperature throughout, 4 hours roughly. 

Bake at 350 degrees for 45 minutes to 1 hour. Cover the edges of the pie crust if needed. 

***Take any extra sweet potato mixture and pecan topping and place in a small baking dish and bake at 350 for roughly 25-30 minutes. When the top look set and browning it is done.