Sweet-Potato Pecan Pie
Iain Bagwell
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.
This recipe, and others like it, can be found in the story “25 Fall Desserts That Make Magic in Your Kitchen.”
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
