Sweet potato bourbon pie with maple-candied & salted pecans
Remember that yummy sweet potato pie I bragged blogged about the other day? I promised you I would post the recipe, and CurvyMama always keeps her promises. So here it is.
Sweet Potato Bourbon Pie with Maple-Candied & Salted Pecans
Creamy sweet potato puree with an extra kick, crowned with salted-sweet pecans
Ingredients
Method
- Preheat oven to 425.
- Roll out the dough, place it in the pan and crimp it. Put it in the freezer for 20 minutes while the oven preheats.
- Take the crust out of the freezer and line it with parchment and dried beans. Bake for 15 minutes.
- While the crust is baking, make the filling:
- In a big bowl, combine the eggs and sugar until blended. Stir in the puree, bourbon, molasses, and spices. Stir in the cream.
- When the pie crust has baked for 15 minutes, remove the parchment and beans and bake for 5 more minutes, to dry it out a little bit. Take it out of the oven and reduce the oven temperature to 325.
- Pour in the filling, put the pie back in the oven, and bake for 45-60 minutes, til center is just set. Remove from oven and let cool 30-60 minutes. Put pie in the refrigerator.
- To make the spiced nuts:
- Preheat oven to 325.
- In a bowl big enough to hold the pecans, mix the sugars and the salt.
- In another bowl, stir the pecans and egg white together to coat the nuts.
- Line a baking sheet with parchment. Spread the nuts in the pan in a single layer. Bake 30-40 minutes, stirring the nuts halfway through baking.
- When the nuts are cool, heap them in an appealing pile in the center of the pie.
