Adjusting to the time change might be a struggle, but gosh I love this time of year for the holidays!!!!
Here at the pink house we’ve already put our “winter garland” up over our front window (we call it a winter garland so we can use it from October through February rather than just for Christmas, haha), and draped a string of lights over our living room bookshelf. We know exactly when we’re buying & decorating our Christmas tree (don’t worry—it’s after Thanksgiving). I have two Friendsgivings this week, and am so excited about all the time I get to spend in the kitchen! 🙌
I’ll be making this pie a couple of times over the next two weeks. An orange pie for Thanksgiving is non-negotiable, but does it have to be pumpkin? I don’t think it does. 🙊 This sweet potato pie is a great alternative!
sweet potato pecan pie
recipe adapted from sunset magazine, nov 2014
crust from smitten kitchen
[ makes one 9-inch pie ]
for the crust:
1 ¼ cups all-purpose flour
1 ½ teaspoons sugar
½ teaspoon salt
1 stick cold butter, cut into cubes
¼ cup cold water, plus an additional 1-2 tablespoons
for the filling:
2 pounds sweet potatoes
3 large eggs
⅔ cup light brown sugar
⅓ cup sugar
3 tablespoons heavy cream
3 tablespoons butter, melted
2 ½ teaspoons vanilla extract
¾ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon allspice
¼ teaspoon fresh nutmeg, grated
for the pecan topping:
2 tablespoons light brown sugar
1 tablespoon maple syrup
1 tablespoon butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon cinnamon
¾ cup pecans, coarsely chopped
Preheat the oven to 375 degrees and bake the sweet potatoes on a foil-lined baking sheet for about 1 ½ hours, until they're very easily pierced with a fork. Let the potatoes cool, then puree until smooth, either in a food processor or in a large mixing bowl with a hand mixer. Measure 2 cups for the filling (eat the rest).
While the potatoes bake, make the crust. Whisk the flour, sugar, and salt together in a medium mixing bowl. Cut in the butter with your fingers or a pastry blender until the largest pieces are a little smaller than peas. Add ¼ cup of water and mix with a fork until the dough comes together. Add the extra water 1 tablespoon at a time if needed. Knead the dough a couple of times in the bottom of the bowl just to bring it together. Turn the dough out onto a piece of plastic wrap. Wrap it up and flatten slightly into a disc. Chill for 2 hours or overnight. (If you’re in a hurry, pop it into the freezer for about 15 minutes.)
Lightly spray the bottom of a standard 9-inch pie pan with coconut oil. Place the dough on a lightly floured work surface and roll out into a 13-inch circle. Gently fold the crust into half and place it over the pie pan. Unfold and ease the dough into the bottom of the pan without stretching it. Trim the overhang to about 1 inch, then roll & crimp however you like. Chill in the freezer for about 30 minutes, or until solid.
Preheat the oven to 400 degrees. Spray a piece of foil with coconut oil, press it into the pie pan over the dough, and fill with pie weights or something like dried beans. Par-bake for 20 minutes. Remove the foil and set the crust aside while you make the filling. Reduce the oven to 350 degrees.
In a large mixing bowl, beat the eggs with an electric mixer for a couple of minutes until frothy. Mix in the 2 cups of sweet potato puree. Add the sugars, cream, butter, vanilla, cinnamon, salt, allspice, and nutmeg, and beat until smooth.
Pour the filling into the crust and smooth the top. Wrap the edges of the crust in foil and bake for 30 minutes.
Meanwhile, make the topping. Whisk the sugar, syrup, butter, vanilla, salt, and cinnamon together in a small bowl. Add the pecans and toss to coat.
Remove the pie from the oven and drop the pecan mixture around the edge by the spoonful. Take the foil off the edges of the pie before it goes back in the oven (unless the crust is already too golden).
Bake the pie for 15-25 more minutes. The center of the crust should only jiggle slightly when shaken gently. An instant-read thermometer inserted near the center should measure 175 degrees.
Cool the pie for at least 2 hours before serving. You can make the pie up to one day ahead.