commentsweet potato pie
i’m a little late for thanksgiving, but…pie!
gratuitous “pie that resembles pacman” below. so how was your thanksgiving?
sweet potato pie
from epicurious.com.
crust
1/3 cup walnuts, toasted
1/3 cup hazelnuts, toasted
1/3 cup almonds, toasted
1 cup graham cracker crumbs
1/4 cup brown sugar
1/2 tsp pumpkin pie spice
5 Tbsp unsalted butter, melted
filling
18 oz sweet potatoes
3 eggs
3 Tbsp butter
1/2 cup brown sugar
2 Tbsp honey
1 tsp pumpkin pie spice
1/2 cup whipping cream
topping (optional)
1/4 cup (1/2 stick) butter
1/4 cup brown sugar
2 Tbsp honey
1/3 cup whole almonds, toasted
1/3 cup whole hazelnuts, toasted
1/3 cup walnuts, toasted
1. make the crust: coarsely grind all nuts in processor. blend in graham cracker crumbs, sugar and pumpkin pie spice. add butter and blend in using on/off turns until moist crumbs form. press crumbs onto bottom and sides of 9-inch deep-dish pie dish. set aside.
2. make the filling: preheat oven to 350 F. bake sweet potatoes until tender, about 1 hour. cool potatoes; peel and puree in processor. transfer to bowl and whisk in eggs. cook butter in heavy medium skillet over medium heat until melted and brown. add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly. whisk in cream. add butter mixture to potato puree; blend until smooth.
3. pour filling into crust. bake at 350 F until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
4. meanwhile, make the topping: stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves. increase heat and boil 1 minute. mix in nuts, coating completely.
5. take the pie out of the oven, spoon on the hot nut mixture if you’ve made it, and continue baking until topping bubbles, about 5 minutes. transfer to rack and cool completely.
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8 comments so far ↓
Jane | Dec 1, 2008 at 11:44 am
Your pie looks delicious. I have a preference for pecans and have a 5 lb bag in my freezer from a friend’s pecan trees, so I will use those in lieu of the nut mixture in your recipe. This year, I made a Southwestern turkey soup with my turkey carcass (poured in 1/4 of a jar of hot salsa into it, used pinto and black beans, corn and rice)and it was an excellent departure from the traditional turkey soup. And I found a recipe for a yeast bread that will use my leftover mashed potatoes (wonder if I could also throw in some leftover stuffing?) How was your Thanksgiving, Pete?
Judith | Dec 1, 2008 at 5:24 pm
Who cares that you’re late? That crust looks fantastic!
Y | Dec 2, 2008 at 7:58 am
Call me crazy, but that crust looks kinda tasty, even when raw!
Christina | Dec 2, 2008 at 5:46 pm
Don’t worry, I haven’t posted my actual Thanksgiving posts yet.
That pie sounds incredible, but the crust may be the best part! Couldn’t be any simpler, either.
Corrie | Dec 2, 2008 at 9:51 pm
Wow! That looks amazing. If I didn’t have finals next week, I’d so try this recipe. Maybe after them!
MoJo | Dec 3, 2008 at 12:53 pm
Oh, my goodness. That looks so beautiful and tasty. I’m such a huge fan of sweet potato pie, and the textures alone are making my mouth water. And it even looks easy enough for an amateur like me to give a hand.
Joy the Baker | Dec 3, 2008 at 5:04 pm
sweet potato pie is one of my favorite things on this planet! this nutty pie crust looks crazy good! i’ve never seen anything like it! bravo!
Kevin | Dec 6, 2008 at 3:19 pm
Nice looking pie! I really like the sound of that nutty crust.
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