Description
This Sweet Potato Pecan Pie is the ultimate expression of comfort, blending the earthy, velvety sweetness of roasted potatoes with the deep, buttery crunch of toasted pecans. This soulful fusion of two classic Southern favorites creates a harmonious balance of creamy filling and a candy-like topping. It is a sophisticated yet approachable dessert that evokes nostalgia and brings warmth to any table, making it a perfect centerpiece for holiday gatherings or quiet afternoons.
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/4 to 1/3 cup cold water
1 cup cooked mashed sweet potatoes
3/4 cup brown sugar, packed
1/2 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup pecan halves
1/4 cup melted butter
1/4 cup maple syrup
Instructions
Whisk flour, sugar, and salt in a bowl.
Cut in cold butter until mixture resembles coarse crumbs.
Gradually add water until dough forms, then chill for 30 minutes.
Preheat oven to 350°F (175°C).
Roll out dough and press into a 9-inch pie dish.
Whisk together mashed sweet potatoes, brown sugar, cream, eggs, vanilla, cinnamon, and nutmeg until smooth.
Pour filling into the crust and bake for 30 minutes.
While baking, toss pecans with melted butter and maple syrup.
Remove pie, top with pecan mixture, and bake for another 15-20 minutes until the center is set.
Cool completely before serving.
Notes
Ensure all ingredients for the crust are cold to achieve a flaky texture. You can prepare the sweet potato mash a day in advance to save time. Store the pie in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg