SWEET POTATO PIE WITH PECAN TOPPING RECIPES

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SWEET POTATO PIE WITH PECAN TOPPING RECIPE | MARTHA STEWART



Sweet Potato Pie with Pecan Topping Recipe | Martha Stewart image

Sweet potatoes are spiced with cinnamon and nutmeg and enriched with cream, brown sugar, and maple syrup for the flavorful filling of this pie. A candied pecan topping takes it over the top.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Total Time 4 hours

Prep Time 50 minutes

Number Of Ingredients 11

2 to 3 sweet potatoes (1 1/2 pounds), peeled and cut into 2-inch chunks
2 large eggs
1/3 cup plus 1/2 cup packed light-brown sugar
3 tablespoons pure maple syrup
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup plus 1 tablespoon heavy cream
1 prebaked Pie Crust for Sweet Potato Pie, or 1 frozen store-bought (9-inch) crust
3 tablespoons unsalted butter
1 cup pecans, broken into pieces

Steps:

  • To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).
  • To make filling, preheat oven to 375 degrees. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)
  • Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.
  • To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)

SWEET POTATO-PECAN PIE RECIPE - FOOD.COM



Sweet Potato-Pecan Pie Recipe - Food.com image

Make and share this Sweet Potato-Pecan Pie recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 1 hours 15 minutes

Yield 12 serving(s)

Number Of Ingredients 18

1 pie crust, unbaked (9 inch)
1 large egg
1 1/2 cups fresh sweet potatoes, mashed cooked
1/4 cup sugar
2 tablespoons unsalted butter or 2 tablespoons margarine, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cinnamon, ground
1/8 teaspoon allspice, ground
1/8 teaspoon nutmeg, ground
2 large eggs
1/2 cup sugar
1/2 cup dark corn syrup
2 tablespoons unsalted butter or 2 tablespoons margarine, melted
1 teaspoon vanilla extract
1 dash cinnamon, ground
1 cup pecan halves
1/2 cup heavy cream, whipped stiff

Steps:

  • Prepare pie shell,set aside.
  • Make sweet potato filling: In medium bowl, with electric mixer, beat 1 egg until frothy.
  • Add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
  • Make pecan topping: In medium bowl, with mixer, beat eggs until frothy.
  • Add sugar, corn syrup, melted butter, vanilla and cinnamon.
  • Beat at low speed just until mixture is well blended, about 1 minute.
  • Stir in pecans.
  • Preheat oven to 350 degrees Fahrenheit.
  • To assemble: Turn sweet potato filling into unbaked pie shell, spreading evenly.
  • Pour pecan topping over top.
  • Bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
  • Remove pie to rack to cool.
  • Just before serving decorate with whipped cream.

Nutrition Facts : Calories 323, FatContent 19.6, SaturatedFatContent 6.9, CholesterolContent 70.3, SodiumContent 178.9, CarbohydrateContent 35, FiberContent 1.9, SugarContent 17.3, ProteinContent 3.8

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  • To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling). To make filling, preheat oven to 375 degrees F. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.) Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely. To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)

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