When an Italian girl meets a Cajun boy, you get one big family who can really cook.
That's how Elizabeth Guidry found her way into the kitchen.
"I can remember those days spent with my family as a child with my dads mom and my moms mom because i have wonderful cooks on both sides," she says.
Now passing the tradition on to her daughter, Guidry says she uses what her grandmothers taught her to put a special spin on everything she does in the kitchen. That includes the sweet potato pie she made for us.
"It's not something normally that people eat year round," she says. "They normally eat it for Thanksgiving or Christmas, so I feel like this is a good little way to create something where I could bring it year round."
Here is the recipe for her sweet potato pie egg rolls and praline drizzle:
Egg Roll:
2-3 large yams
1/2 cup brown sugar
1 tsp vanilla extract
2 tsp cinnamon
1 egg
1/3 cup half & half
egg roll wraps
1 large marshmallow per roll
Bake yams at 350 degrees until soft. Let cool at room temperature. Add all ingredients except marshmallows. Mix together then pack about two scoops into wonton egg roll wrap. Split marshmallow in half and place on top of scoops. Wet edges of wrap with water, fold in corners and roll up.
Heat vegetable oil in pan to medium high heat. Cook until crisp golden brown, about 5-6 minutes.
Praline Drizzle:
2 cups sugar
1 can evaporated mmilk
1 stick butter
1 tsp vanilla extract
1 cup chopped pecans
Sea salt
Add all ingredients (except salt) to saucepan. Get to a roaring boil. Stir constantly for about 15 to 20 minutes. Remove from heat and let sit for about 5 minutes.
Drizzle sauce on top of eggroll with a sprinkle of sea salt and scoop of cool whip on side. And be careful, these sweet treats will be very hot and also dangerously irresistible.
Elizabeth is working to start her own food truck as well. It will be called the Louisiana Table, and she is looking forward to sharing more dishes like this with all of Louisiana.