Sweet Potato and Pecan Pie

Name: Sweet Potato and Pecan Pie
Cook time: 65 min
Yield: 8 servings
Ingredients: 1 piece unbaked 9-inch pie crust fit into a 9-inch pie plate; 450 g sweet potatoes peeled and cut into chunks; 60 ml water for boiling sweet potatoes; 100 g granulated sugar; 50 g brown sugar packed; 2 piece eggs large; 120 ml heavy cream; 60 ml whole milk; 30 g unsalted butter melted; 5 ml vanilla extract; 2 g ground cinnamon; 1 g ground nutmeg; 2 g fine salt; 75 g pecan halves chopped; 30 g all-purpose flour; 20 g unsalted butter cold and cubed; 25 g light brown sugar packed

This pie uses a smooth sweet potato filling scented with cinnamon, nutmeg, and vanilla, baked in a standard 9-inch crust and topped with a pecan streusel for contrast in texture.

By Julienne

Cook time: 65 minutes

Servings: 8

Ingredients

1 piece unbaked 9-inch pie crust fit into a 9-inch pie plate
450 g sweet potatoes peeled and cut into chunks
60 ml water for boiling sweet potatoes
100 g granulated sugar
50 g brown sugar packed
2 piece eggs large
120 ml heavy cream
60 ml whole milk
30 g unsalted butter melted
5 ml vanilla extract
2 g ground cinnamon
1 g ground nutmeg
2 g fine salt
75 g pecan halves chopped
30 g all-purpose flour
20 g unsalted butter cold and cubed
25 g light brown sugar packed

Instructions

Preheat the oven to 190°C. Place the pie crust in a 9-inch pie plate and set it on a sheet pan. The oven is fully preheated and the crust is ready to fill.
Put the sweet potato chunks in a saucepan with the water. Cover and simmer over medium heat until completely tender, then drain well and mash until smooth. The sweet potatoes are soft with no hard centers and mash to a smooth puree.
In a large bowl, whisk together the sweet potato puree, granulated sugar, brown sugar, eggs, heavy cream, milk, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth. The filling is glossy and evenly combined with no visible streaks of egg or sugar.
In a medium bowl, mix the chopped pecans, flour, cold butter, and brown sugar until clumps form for the streusel topping. The topping looks crumbly with pea-size and larger clusters.
Pour the filling into the crust, then scatter the pecan streusel evenly over the surface. The crust is filled nearly to the rim and the topping is evenly distributed.
Bake for 50 to 60 minutes, until the edges are set and the center still has a slight wobble. If the streusel browns too quickly, loosely cover the pie with foil during the last 15 minutes. The center wobbles slightly but does not slosh, and a knife inserted near the edge comes out mostly clean.
Cool on a rack for at least 2 hours before slicing. The filling has set enough to cut clean wedges.