SWEET POTATO & PRALINE PIE

SWEET POTATO & PRALINE PIE image

Yield 8 Slices

Number Of Ingredients 23

Ingredients

Sweet Pecan Pie Crust:
1 cup all-purpose flour
1/4 cup finely ground pecans
1 tablespoon sugar
Pinch salt
1 stick unsalted butter, chilled and cut into small pieces
2 tablespoons ice water, plus more if needed
Sweet Pecan Pie
1 1/2 to 2 pounds sweet potatoes, about 3 medium-sized
2 large eggs
3/4 cup heavy cream
1/3 cup brown sugar
1/4 cup pure sugar cane syrup (recommended: Steen's)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Praline topping
3 tablespoons butter
1/4 cup white sugar
1/4 cup pure sugar cane syrup (recommended: Steen's)
1 cup toasted pecans, lightly crushed
Pinch salt

Steps:

Sweet Pecan Pie Crust: Combine the flour, ground pecans, sugar and salt in a large bowl. Add the butter and rub the butter pieces between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. Pour in the ice water and work it in until the dough holds together, being careful not to overmix. Squeeze a small amount together; if it is too crumbly, add some more ice water, a little at a time. Shape it into a smooth ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days. Roll out the dough into a circle, about 12 to 13 inches in diameter. Gently press it into a 9-inch pie pan and crimp edges with your forefinger and thumb. Prick the bottom of the pie crust all over with the tines of a fork to keep it from puffing up in the oven. Refrigerate until well chilled, about 45 minutes. Pie Filling Put the sweet potatoes on a baking sheet and bake in the oven until very tender, about 45 minutes. Turn the oven down to 350 degrees F and remove potatoes from oven; allow to cool slightly before scooping the flesh into a food processor. Puree until smooth, then add the eggs, cream, brown sugar, sugar syrup and vanilla extract. Pulse a couple of times to combine, then add the cinnamon, nutmeg, and salt. Put the pie pan on a rimmed baking sheet and pour in the filling. Bake until the center is set, about 40 minutes. Let cool completely, then transfer the pie to the refrigerator. Praline Topping: melt the butter in a small saucepan over medium-low heat and add the sugar, syrup, pecans and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes. Remove the pie from the refrigerator and pour the praline topping over the cooled pie, spreading evenly with a spatula. Cool until topping has hardened, about 20 minutes.