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Sweet Potato Pie with Pecan Topping
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Prep Time:
75 minutes
Cook Time:
60 minutes
Total Time:
165 minutes
Festive sweet potato pie with warm spices, vanilla, bourbon, and candied pecans.
Ingredients:
  • 1 Tbsp sugar
  • 1 1/4 cups (160g) all purpose flour
  • Pie Crust:
  • 1/2 teaspoon salt (skip the salt if using salted butter)
  • 10 Tbsp (140g) cold butter, cut into 1/2-inch cubes
  • 3 Tbsp ice water
  • Pie Filling:
  • 2 pounds (900g) sweet potatoes (about 2 medium sized sweet potatoes)
  • 3 Tbsp melted butter
  • 1/4 cup (55g) brown sugar
  • 2 Tbsp granulated white sugar (can reduce to 1 Tbsp if you want less sugar)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1 1/2 teaspoons vanilla extract
  • 1 Tbsp bourbon whisky (optional)
  • 7 ounces (210ml) sweetened condensed milk
  • Pie Topping
  • 3 Tbsp butter
  • 1/2 cup (64g) brown sugar
  • 1 Tbsp heavy whipping cream
  • 1 cup pecans (110g), half of them roughly chopped, the other half whole
Instructions:
  • Prepare the pie dough ahead of time by blending flour, sugar, and salt in a food processor. Add butter gradually and pulse until butter pieces are pea-sized. Pour in ice water gradually until dough holds together. Shape the dough into a disk, wrap tightly in plastic, and refrigerate for 1 hour before using.
  • Prepare the sweet potatoes: Poke them with a fork all over. Place on a baking sheet lined with foil and bake at 350°F for 1 hour, until tender. Once cooked, let them cool.
  • To prepare the pie crust, remove the dough disk from the refrigerator and let it sit for 5 to 10 minutes. Roll out the dough on a lightly floured surface into a 14-inch round to fit a 9-inch pie plate. Gently place and shape the dough in the pie dish, crimp the edges, and dock the bottom with a fork. Chill in the freezer.
  • Preheat your oven to 350°F.
  • Once the cooked sweet potatoes have cooled, scoop out the flesh into a bowl and use a potato masher to create a smooth purée. Aim for 2 cups of sweet potato purée.
  • Combine heavenly eggs with a flavorful mix: In a separate large bowl, beat the eggs and whisk in butter, brown sugar, white sugar, cinnamon, nutmeg, ginger, vanilla extract, bourbon whisky (if using), and sweetened condensed milk.
  • Blend the egg-sugar mixture with mashed sweet potatoes until smooth, then pour into the frozen pie shell. Ensure surface is even.
  • Bake at 350°F until the filling has set, approximately 1 hour. Allow to cool for about 30 minutes after removing from the oven before serving.
  • Prepare the pecan topping: In a small saucepan over medium heat, melt 3 Tbsp butter. Add 1/2 cup brown sugar and cook, stirring, until smooth, about 2 minutes. The sugar should bubble up slightly. Stir in 1 Tbsp heavy whipping cream - the mixture will bubble up. Quickly add the pecans and stir to coat them. Pour the coated pecans over the pie and spread them evenly using the back of a metal spoon. Let the pie cool briefly before serving. Enjoy the dish and share your thoughts below!

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