Sometimes I get an idea of something I’d like to eat but then I need to figure out the realities of making that dish, which is a lot easier when you’re married to a chef. Anyway, in this case I wanted a sweet potato pie topped with a thick layer of crisp pecans like in pecan pie. And baby, I got it!!! It took a few tries but here is the perfected recipe:
Makes one 9-inch pie.
Preheat oven to 375 degrees.
For the filling, combine in a blender:
1 3/4 c. sweet potatoes, baked and peeled*
1/2 c. heavy cream
1/2 c. brown sugar, packed
3 large eggs
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. vanilla
Blend until smooth. Pour into a 9-inch pie shell.
For the topping, beat together:
2 large eggs
1/2 c. sugar
Mix in 2 c. pecan halves (8 0z.)
Pour pecan mixture over filling and arrange as best you can in a single layer to prevent some pecan pieces from burning. You will likely have a little bit of egg/sugar mixture left over–save this.
Cover edges of pie crust with strips of aluminum foil. Bake at 375 for 45 minutes. Remove foil, brush edges of pie crust with remaining egg/sugar mixture. Bake an additional 15 minutes or until firm when jiggled.
*To bake off your sweet potatoes:
Bake at 425 degrees, 30-45 minutes, until very tender. Let cool and rub off skins.