Sweet Potato Pie with Pecan Topping
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Everyday Food, November 2005
- Prep Time 50 minutes
- Total Time 4 hours
- Yield Serves 8
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Ingredients
- 2 to 3 sweet potatoes (1 1/2 pounds), peeled and cut into 2-inch chunks
- 2 large eggs
- 1/3 cup plus 1/2 cup packed light-brown sugar
- 3 tablespoons pure maple syrup
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup plus 1 tablespoon heavy cream
- 1 prebaked Piecrust, or 1 frozen store-bought (9-inch) crust
- 3 tablespoons butter
- 1 cup pecans, broken into pieces
Directions
- To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).
- To make filling, preheat oven to 375 degrees. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)
- Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.
- To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)
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I made this last year. It was really yummy, but really rich! I think if I made it again I would make about half the pecan topping, because it was VERY sweet! Everyone for Thanksgiving loved it though! I just like a little less sweet things than most people.
Made this for Thanksgiving a few years ago and it was delicious. I can never decide between pumpkin or pecan and I like that this falls in the middle somewhat. Everyone loved it! Making it again for this year!
ThThis has turned into one of my families varoite Thanksgivng pies. They absolutley love the sweet potatoes
I never made or ate sweet potato pie before. This was soooo fabulous! Everyone loved it. I can't wait to make it again.
Made this last year for Thanksgiving and it was quite delicious!
Yes it was good--I am going to use this pecan topping with some baked apples. My pie does have a slight grain-y subtexture. It did not take away from the taste but I am assuming it was from the way I pureed the sweet pot the old fashioned way??? Any suggestions for this begginer cook would be greatly appreciated.
OMG!!! I am currently waiting for the pie to cool, but I had to stop myself from devouring the puree blend and the pecan topping as well. I know this is going to be a hit, I will post back once the pie is complete ;) I had to make a few modifications b/c I didn't have any cream or nutmeg. I also used a grahm cracker ready-crust with only 1 huge sweet potato. Martha strikes again ;)