Sweet Potato Pecan Pie
Sweet Potato Pecan Pie
Recipe courtesy of Ken Korando, Solomons Island Winery
Ingredients
Crust
- 1 1/4 cups all purpose flour
- 3 tbsp sugar
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 1/4 tsp ground cinnamon
- 1/2 cup unsalted butter chilled
- 1 large egg
Nut Mixture
- 1 cup finely ground pecans
- 1 tbsp light corn syrup
- 1 tbsp salted butter melted
Filling
- 2 cups mashed cooked sweet potatoes about 1 lb sweet potatoes
- 2 large eggs lightly beaten
- 1/4 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter melted
- 3 tbsp all purpose flour
- 2 tbsp cognac
- 1 1/2 tsp ground cinnamon
- 1 1/4 tsp ground nutmeg
- 1/2 tsp allspice
- 1 tsp vanilla
- 1/3 cup pecan halves
Praline Pecan Sauce
- 2 tsp unsalted butter
- 1/4 cup sugar
- 1 1/4 cup heavy cream
- 1/2 cup finely ground pecans
Instructions
- Prepare the dough for the crust: Stir the flour, sugar, salt, baking powder, and spices together in a large bowl. Using a pastry blender cut in the butter until the mixture resembles coarse crumbs. Stir in the egg until well moistened. Wrap in plastic wrap and chill for about 1 hour. Meanwhile, preheat the oven to 375 degrees. Stir the ingredients for the nut mixture in a small bowl and set aside.
- In a large bowl beat together all the ingredients for the filling until well blended. Set aside.
- Roll the dough out on a floured surface to form a 12-inch circle and use it to line a 10-inch fluted removable bottom tart pan. Trim the edges of the dough with a sharp knife. Spread the nut mixture evenly over the bottom and then pour in the sweet potato mixture. Decorate with the pecan halves. Bake for about 1 hour until the filling is well risen and set. Transfer to a wire rack to cool. Serve with ice cream and praline pecan sauce.