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sweet potato pecan pie

Sweet Potato Pie with Crushed Pecan Crust

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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Servings: 8
Ingredients Equipment Method

Ingredients
  

For the crust:
  • 2 cups raw pecans (unsalted)
  • ¼ cup brown sugar
  • ½ tsp salt
  • 1 tsp pumpkin spice
  • 1 ½ tbsp unsalted butter, melted
For the filling:
  • 1 ½ lb sweet potato insides (2-3 large or 3-4 medium potatoes)
  • ½ cup brown sugar
  • 2 tsp pumpkin spice
  • ½ cup milk
  • ½ tbsp unsalted butter, melted
  • ½ tbsp vanilla extract
  • 2 large eggs

Equipment

  • Oven
  • Pie plate
  • Food Processor

Method
 

To cook the potatoes:
  1. Preheat the oven to 400 degrees.
  2. Wash the sweet potatoes and poke holes in them all over with a fork.
  3. Roast potatoes for 40 minutes and let cool 10 minutes.
While potatoes are roasting, prepare the crust:
  1. Add the pecans, sugar, salt and pumpkin spice to a food processor and pulse until the mixture is the consistency of wet sand. Add the melted butter and pulse again.
  2. Dump the pecan mix into a greased pie pan, pressing it into the pan and edges.
When the potatoes are done:
  1. Turn the oven down to 350. Put the pie pan in once the temp decreases and cook 10-12 minutes.
  2. Scoop out the insides of the potato and add it to a food processor.
  3. Add the rest of the ingredients and mix on high until the mixture it is smooth and you cant see any chunks.
  4. Dump the filling into the pie pan when it comes out of the oven.
  5. Cook for 45 minutes at 350, until a knife inserted to the middle comes out clean.
  6. Allow the pie to cool to room temperature to help it set. Top with whipped cream and enjoy!
TIP: I like this pie even better after it's been in the fridge for a couple of hours!