Pecan Topped Sweet Potato Pie Food

SWEET POTATO PIE WITH PECAN TOPPING

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 PIE WITH CANDIED PECANS AND COCONUT

Steps:

• For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until no pieces are larger than peas. Add 2 tablespoons of the ice water and pulse until combined. Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.
• Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.
• Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans. Bake until the edges of the crust are golden, 20 to 25 minutes. Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
• For the filling: While the crust cools, use a fork to prick the yams all over. Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups. Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs. Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.
• Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil. Transfer the pie to a wire rack to cool.
• For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool. Serve the pie with whipped cream if desired.

SWEET POTATO PECAN PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
• Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
• Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
• Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
• Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.

SWEET POTATO-PECAN PIE

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.

SWEET POTATO PIE WITH PECANS

Steps:

• For the flaky pie crust: Add the flour, sugar and salt to the bowl of a food processor. Pulse until the mixture is combined. (Alternatively, you can use a large bowl and a pastry blender.)
• Add the butter and pulse until most of the butter is broken into pea-size pieces, about 15 pulses.
• Add 3 tablespoons of the cold water to a small cup. Add the apple cider vinegar. Pour the liquid over the crumbly flour-butter mixture. Pulse until it looks like cottage cheese and there are no large pockets of flour.
• Tip the mixture onto your work surface and gather the dough into a disc. Wrap the disc tightly in plastic wrap and let rest in the refrigerator for at least 1 hour and up to 3 days. It can also be frozen for up to 2 months.
• For the sweet potato pie: Preheat the oven to 350 degrees F. Put the pecans in a single layer on a baking sheet and toast until they are browned and fragrant, about 7 minutes.
• When ready to use, roll the store-bought refrigerated pie crust or homemade Flaky Pie Crust dough into an 11-inch-wide round on a lightly floured surface. Transfer to a 9-inch pie plate and lightly press into the pan. Crimp the edge as desired and set aside.
• To cook the sweet potatoes in the microwave (the quicker method), prick them with a fork all over. Microwave on high for 5 minutes. Flip and microwave for an additional 5 minutes. Check to see if they are ready by piercing the flesh with a fork. If it pierces the easily, they are ready. If it doesn't, continue to microwave in 2-minute intervals until tender. (Take care not to overcook or they will dry out.) Alternatively, the sweet potatoes can be pricked all over with a fork, wrapped in foil and roasted in the oven at 375 degrees F for 60 minutes.
• Once the sweet potatoes are tender, carefully cut into quarters so the steam can escape. Once cool, remove the skin and refrigerate until ready to use.
• Mash the cooked sweet potatoes and measure 2 packed cups of flesh (reserve any extra sweet potato for another use). Add the mashed sweet potato and melted butter to the bowl of a food processor. Pulse until combined. Scrape the bottom and sides of the bowl with a rubber spatula.
• Add the evaporated milk, granulated sugar, brown sugar, eggs, orange liqueur, vanilla, cinnamon, salt, nutmeg and orange zest to the food processor. Pulse until combined, about 10 times. Scrape the bottom and sides of the bowl with a rubber spatula. Pulse a few more times to incorporate everything.
• Stir in the toasted pecan halves with a rubber spatula. Pour the filling into the pie shell and bake until puffed in the center, slightly jiggly when shaken and set around the edges, 50 to 55 minutes.
• Let cool on a wire rack until it firms up and deflates a little. Once room temperature, transfer the pie to the refrigerator to chill and set completely. Store the pie in the refrigerator, covered, for up to 3 days.

SWEET POTATO PIE WITH PECANS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
• Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
• Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
• Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.

SWEET POTATO PIE WITH GOOEY PECAN TOPPING

Steps:

• Preheat oven to 350 degrees. On a lightly floured surface, roll piecrust into a 12 inch circle. Press into bottom and up sides of a 9-inch deep-dish pie plate; prick bottom with a fork. Fold edges under and crimp as desired. Place a piece of parchment on bottom of piecrust, letting ends extend over edges. Fill with pie weights.
• Bake until light golden, approximately 15 minutes. Carefully remove pie weights and parchment. Let cool completely.
• In a large bowl, whisk together sweet potato, brown sugar, eggs, melted butter, molasses, flour, vanilla, salt, cinnamon, and zest. Slowly stir in evaporated milk. Pour mixture into cooled piecrust. Bake just until center is set, 30 to 40 minutes. Cover crust rim with aluminum foil to prevent excess browning of crust. Let cool on a wire rack.
• Pour hot Gooey Pecan Topping over sweet potato layer, spreading to cover edges of pie. Refrigerate at least 4 hours before serving.
• Gooey Pecan Topping -- makes 2 cups.
• 1 1/2 cup firmly packed light brown sugar.
• 6 Tbs unsalted butter, melted.
• 4 Tbs unsulfured molasses.
• 2 Tbs heavy whipping cream.
• 2 tsp vanilla extract.
• 2 cups chopped toasted pecans.
• 1/4 tsp kosher salt.
• In a small saucepan, heat brown sugar, melted butter and molasses over medium heat, stirring until sugar dissolves and mixture just begins to boil. Add cream and vanilla, stirring constantly until incorporated. Stir in pecans and salt; bring to a boil, stirring constantly. Remove from heat.

PAUL PRUDHOMME'S SWEET POTATO PECAN PIE

Steps:

• Make the crust: Cream butter and sugar until light and fluffy. Add beaten egg and milk; beat about 2 minutes. Stir in flour to moisten ingredients. Turn out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate at least one hour.
• Roll out dough into 14-inch circle on lightly floured wax paper, or on a lightly floured work surface. Transfer to a deep 9-inch pie plate; remove wax paper if using. Press pastry into plate and flute edges.
• Heat oven to 300 degrees.
• Make the sweet potato filling: In a large bowl, combine potato, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, beaten egg, heavy cream and sugar. Beat at medium speed until mixture is smooth. Spread on bottom of pie crust.
• Make the pecan filling: Sprinkle sweet potato filling with pecans. In another bowl, combine sugar, eggs, melted butter, corn syrup, salt, cinnamon and vanilla and beat well. Pour over pecans.
• Transfer pie to oven and bake for 1 1/2 hours. Cool.
• Make the chantilly cream: Whip heavy cream with sugar, orange liqueur and Cognac. Top each slice of pie with a dollop of cream.

CAJUN SWEET POTATO PECAN PIE

Steps:

• Preheat the oven to 300°F.
• Combine the mashed sweet potatoes, both sugars, butter, vanilla, egg, cinnamon, nutmeg, and allspice in a large mixing bowl.
• Beat with an electric mixer until well blended and smooth.
• Scrape the mixture into the pie shell and sprinkle the pecans evenly over the top.
• In another large mixing bowl, prepare the topping.
• Combine the granulated sugar, eggs, corn syrup, melted butter, salt, cinnamon and vanilla.
• Stir until well blended and smooth.
• Scrape the mixture over the pecans.
• Bake until the pie is nicely browned, about 1 1/2 hours.
• Let cool completely on a wire rack and serve topped with whipped cream.