Sweet Potato Pecan Pie

General Instructions for Freezing Vegetables
Recipe courtesy of Ken Korando, Solomons Island Winery
  • Crust:
  • 1¼ cups all purpose flour
  • 3 tbsp sugar
  • ¼ tsp salt
  • ¼ tsp baking powder
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1¼ tsp ground cinnamon
  • ½ 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
  • ¼ cup granulated sugar
  • ½ cup heavy cream
  • ¼ cup unsalted butter, melted
  • 3 tbsp all purpose flour
  • 2 tbsp cognac
  • 1½ tsp ground cinnamon
  • 1¼ tsp ground nutmeg
  • ½ tsp allspice
  • 1 tsp vanilla
  • ⅓ cup pecan halves
  • Praline Pecan Sauce:
  • 2 tsp unsalted butter
  • ¼ cup sugar
  • 1¼ cup heavy cream
  • ½ cup finely ground pecans
  1. 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.
  2. In a large bowl beat together all the ingredients for the filling until well blended. Set aside.
  3. 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.