Ingredients
- 1 c sprouted flour, white spelt flour or all-purpose flour
- 1/4 t plus dash salt, divided
- 1/2 c cold butter
- 3 large eggs
- 1 c cooked sweet potato, skin removed and pureed
- 1 c cane sugar, divided
- 2/3 c half and half
- 1/2 t grated nutmeg
- 1/2 t allspice
- 1/2 t cinnamon
- 1/2 t ground ginger
- 1 1/2 t vanilla extract, divided
- 1/3 c maple syrup
- 1 T melted butter
- 1 c pecan halves
Preparation
Step 1
Combine flour and 1/4 t salt in a small bowl. Cut cold butter into small pieces and cut into flour until mixture is the size of small peas. Gradually sprinkle in 3 to 3 1/2 T ice water, 1 T at a time, until mixture holds together when gathered with fork. Press together in disk, wrap in plastic and refrigerate at least 20 mins. Stir in sweet potato puree, 1/2 c sugar, half and half, spices and 1 t vanilla. Set aside. In separate bowl, beat remaining egg. Stir in maple syrup, 1/2 c sugar, butter, 1/2 t vanilla and dash salt. Mix well. Stir in pecans.
Preheat oven to 425. Ross out pastry dough on lightly floured surface to 11 to 12 inch circle. Transfer to 9-10 in pie pan. Trim crust, allowing half inch overhang. Fold under the edge and flute. Place on a baking sheet and pour in sweet potato mixture. Bake 25 mins. Pour pecan mixture over sweet potato layer and spread evenly. Reduce heat to 350 degrees and bake another 20 mins, or until filling is slightly puffed and knife inserted in center comes out clean. Cool on a rack.