This gorgeous Sweet Potato Pecan Pie combines two of our favorite fall desserts.
Sweet Potato Pecan Pie
Makes 1 (10-inch) pie
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- 2 cups all-purpose flour
- ¼ cup sugar
- 1 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cubed
- 6 tablespoons cold water
- 2½ cups cooked mashed sweet potato (2 large sweet potatoes)
- ⅓ cup firmly packed brown sugar
- ⅓ cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 tablespoon all-purpose flour
- 1 tablespoon unsulphured molasses
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon orange zest
- ¾ cup evaporated milk
- 1½ cups firmly packed brown sugar
- 6 tablespoons unsalted butter
- ¼ cup unsulphured molasses
- 2 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 2½ cups pecan halves
- ¼ teaspoon kosher salt
- For crust: In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter, pulsing until mixture is crumbly, about 30 seconds. With processor running, add 6 tablespoons water in a slow, steady stream until a dough forms. Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat oven to 375°. Spray a 10-inch cast-iron skillet with cooking spray.
- On a lightly floured surface, roll dough to a 13-inch circle. Transfer to prepared skillet, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze for 10 minutes.
- Top with a piece of parchment paper, letting ends extend over edges of skillet. Add pie weights. Bake until edges are set, 12 to 15 minutes. Carefully remove paper and weights. Reduce oven to 350°, and bake 5 minutes more. Let cool completely.
- For filling: In a large bowl, whisk together sweet potato, sugars, eggs, melted butter, flour, molasses, vanilla, salt, cinnamon, and zest. Gradually whisk in evaporated milk. Pour into prepared crust. Bake until center is set, 30 to 40 minutes. Let cool on a wire rack.
- For topping: In a small saucepan, heat brown sugar, butter, and molasses over medium heat, stirring until sugar dissolves and mixture just begins to boil. Add cream and vanilla, stirring until combined. Stir in pecans and salt; bring to a boil, stirring constantly. Remove from heat.
- Pour warm pecan topping over cooled sweet potato layer, spreading to edges of pie. Refrigerate for at least 4 hours before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/