Sweet Potato Pecan Pie

 If you have southern roots like me, you know that the sweet potato pie makes an appearance for every holiday. I cannot even imagine Thanksgiving or Christmas without a sweet potato pie on the dessert table. The sweet potato pie is the holy grail of southern desserts and even pumpkin pie lovers will cheat with sweet potato pie and then run off and marry it. I like pumpkin pie, but I love sweet potato pie. The depth of flavor that is in sweet potato pie is amazing on its own, but when you add a bubbling sweet sticky brown sugary pecan topping....forgetaboutit

The best of both worlds in one dessert. The love child of sweet potato pie and pecan pie. Next level deliciousness and I highly recommend that you eat it slightly warm. The taste of nutmeg, vanilla and sweet potato under a blanket of brown sugary goodness. Imagine your favorite sweet potato casserole in pie form. 

Yeah...its that good

To get the party started, make sure you have some fresh sweet potatoes (also known as yams)

Roughly chop your pecans

Let your freshly baked pie cool while you prepare the topping

This concoction of brown sugar, butter and maple syrup is scrumptious

Add your toasted pecans and you get this deliciousness

The finished pie is glistening with toasted pecans and lots of sweet sticky topping. Let it cool in the fridge so the topping can set before you cut the pie.

You want this in your mouth, don't you?

Don't you?

 lets get started

Ingredients

1 9 inch unbaked pie crust

2 large sweet potatoes ( 1 1/2 pounds and equivalent to approx. 2 cups)

1/2 cup softened butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup evaporated milk

2 eggs

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon allspice

2 teaspoons vanilla extract

Pecan Pie Topping Ingredients

1 1/2 cups packed light brown sugar

6 tablespoons melted butter

4 tablespoons pure maple syrup

2 tablespoons heavy whipping cream

2 teaspoons vanilla extract

2 cups chopped toasted pecans 

For the Pie:

Boil potatoes in skin for 1 hour. They should be fork tender. Run cold water over skin and peel skin potatoes. Break into pieces and place in large mixing bowl. Beat potatoes in bowl on medium speed with mixer until potatoes are well mashed and any strings have wrapped themselves around the mixer beaters. Once all strings are removed, stir in the butter, sugar, milk eggs and spices. Mix until smooth and pour mixture into unbaked pie crust.

Bake at 350 for 50 to 60 minutes. Let pie cool completely and set aside. Once pie is cool, prepare the pecan topping.

For the Pecan topping:

In a small saucepan, heat brown sugar, melted butter and maple over medium heat. Stir constantly until mixture starts to boil. Add cream and vanilla stirring until well combined. Stir in pecans and bring to a boil and remove from heat.

Pour the topping over the sweet potato pie spreading to the edges of the pie until it is well covered. Refrigerate at least 2-3 hours to allow the topping to set.

Shall we have some pie?

Bon Appetit!