Sweet Potato Pecan Pie Posted in Desserts Print Recipe General Instructions for Freezing Vegetables Recipe courtesy of Ken Korando, Solomons Island Winery IngredientsCrust:1 1/4 cups all purpose flour3 tbsp sugar1/4 tsp salt1/4 tsp baking powder1 tsp ground nutmeg1 tsp ground cloves1 1/4 tsp ground cinnamon1/2 cup unsalted butter chilled1 large eggNut mixture:1 cup finely ground pecans1 tbsp light corn syrup1 tbsp salted butter meltedFilling:2 cups mashed cooked sweet potatoes about 1 lb sweet potatoes2 large eggs lightly beaten1/4 cup granulated sugar1/2 cup heavy cream1/4 cup unsalted butter melted3 tbsp all purpose flour2 tbsp cognac1 1/2 tsp ground cinnamon1 1/4 tsp ground nutmeg1/2 tsp allspice1 tsp vanilla1/3 cup pecan halvesPraline Pecan Sauce:2 tsp unsalted butter1/4 cup sugar1 1/4 cup heavy cream1/2 cup finely ground pecans InstructionsPrepare 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.