Photo: Iain Bagwell

YieldsServes 8

We adapted this recipe from Devil's Teeth Baking Company to create a border that shows off the bright filling. To completely cover the pie, just double the topping.

How to Make It

Step 1
1

Make pastry as directed in a regular 9-in. pie pan. Let cool.

Step 2
2

Meanwhile, preheat oven to 375° and make filling: Bake sweet potatoes in a shallow pan until very tender when pierced, 1 1/4 to 1 3/4 hours. Let cool. Scoop flesh into a food processor and purée until smooth. Measure 2 cups; save extra for soup or another use.

Step 3
3

Reduce oven to 350°. With a mixer, beat eggs in a large bowl until frothy. Beat in remaining filling ingredients until blended. Pour into crust and spread level. Wrap pie rim with 4 strips of foil.

Step 4
4

Bake pie 30 minutes. Meanwhile, in a small bowl, stir together topping ingredients except pecans until smooth. Stir in pecans.

Step 5
5

Remove foil from pie. Evenly drop small spoonfuls of pecan mixture in a border around edge of pie. Continue to bake until center jiggles only slightly when shaken gently, 15 to 20 minutes. Let cool on a rack at least 2 hours.

Step 6
6

Make ahead: Through step 2 or the whole pie, up to 1 day.

Ingredients

  FILLING
 2 1/4 pounds orange-fleshed sweet potatoes, such as Garnet (sometimes called "yams")
 3 large eggs
 2/3 cup packed light brown sugar
 1/3 cup granulated sugar
 3 tablespoons heavy whipping cream
 3 tablespoons melted unsalted butter
 2 1/2 teaspoons vanilla extract
 3/4 teaspoon cinnamon
 1/2 teaspoon kosher salt
 1/4 teaspoon ground allspice
 1/4 teaspoon nutmeg
  PECAN TOPPING
 2 tablespoons packed light brown sugar
 1 tablespoon dark corn syrup
 1 tablespoon melted unsalted butter
 1 teaspoon vanilla extract
 1/4 teaspoon kosher salt
 1/4 teaspoon cinnamon
 1/2 cup coarsely chopped pecans

Directions

Step 1
1

Make pastry as directed in a regular 9-in. pie pan. Let cool.

Step 2
2

Meanwhile, preheat oven to 375° and make filling: Bake sweet potatoes in a shallow pan until very tender when pierced, 1 1/4 to 1 3/4 hours. Let cool. Scoop flesh into a food processor and purée until smooth. Measure 2 cups; save extra for soup or another use.

Step 3
3

Reduce oven to 350°. With a mixer, beat eggs in a large bowl until frothy. Beat in remaining filling ingredients until blended. Pour into crust and spread level. Wrap pie rim with 4 strips of foil.

Step 4
4

Bake pie 30 minutes. Meanwhile, in a small bowl, stir together topping ingredients except pecans until smooth. Stir in pecans.

Step 5
5

Remove foil from pie. Evenly drop small spoonfuls of pecan mixture in a border around edge of pie. Continue to bake until center jiggles only slightly when shaken gently, 15 to 20 minutes. Let cool on a rack at least 2 hours.

Step 6
6

Make ahead: Through step 2 or the whole pie, up to 1 day.

Sweet-Potato Pecan Pie