Sweet Potato Pecan Pie

By á-48098

Ingredients

• 1 (9-inch) pie crust
• 1 cup sweet potatoes, baked and mashed
• 2 tablespoons light brown sugar
• 2 large egg yolks
• 1 tablespoon unsalted butter, softened
• 1 tablespoon whipping cream
• 1 1/2 teaspoons vanilla extract, divided
• 1/4 plus 1/8 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground nutmeg
• 1 cup pecans, chopped
• 1/2 cup pecans, halved
• 1/4 cup granulated sugar
• 2 large eggs
• 3/4 cup light corn syrup
• 1 1/2 tablespoons unsalted butter, melted

Details

Adapted from annarbor.com

Preparation

Step 1

1. Preheat oven to 350°.

2. Combine sweet potato and next 4 ingredients in a large bowl. Add
1/2 teaspoon vanilla and next 3 ingredients; stir until smooth and
completely combined. Spread in an even layer in bottom of shell. Add
chopped pecans evenly over sweet potato mixture. Lay pecan halves flat
in a circle around perimeter.

3. Combine granulated sugar and 2 large eggs in a separate bowl; whisk
until well blended. Whisk in corn syrup, melted butter, and remaining
1 teaspoon vanilla. Pour mixture slowly over pecan layer. Do not
overfill. (You may have excess.)

4. Bake at 350° for 50 to 55 minutes or until pie is puffed, set, and
golden brown. Remove and let cool. Serve with Chantilly cream.


Paul Prudhomme's Chantilly cream:

2/3 c. heavy cream
1 tsp. vanilla extract
1 tsp brandy
1 tsp. Grand Marnier
1/4 c. sugar
2 tbsp sour cream

Refrigerate a medium-size bowl and beaters until very cold. Combine
cream, vanilla, brandy and Grand Marnier in the bowl and beat with
electric mixer on medium speed 1 minute. Add the sugar and sour cream
and beat on medium just until soft peaks form, about 3 minutes. Do not over beat.