Desserts if eaten in moderation and made with healthy ingredients are a sweet treat to be enjoyed on occasion. This pie is one of my favorites. The best of the fall season is offered in this recipe with the rich flavor of sweet potatoes and the deep taste and wonderful texture of pecans. It is an involved process, somewhat of a labor of love to make, but well worth it! Serve it with some whipped cream or vanilla ice cream.
The recipe is divided up into several sections to make it a little easier. It is certainly easier to make with a pre-made crust and canned sweet potatoes, but more delicious with homemade crust and fresh sweet potatoes.
If you do not have all the individual spices, you can simply use pumpkin pie spice with almost equal results. Pumpkin or any winter squash makes a good substitute for sweet potato. Also, for all this trouble, it is almost just as easy to double the recipe and make two pies. This pie is sure to impress your friends and family this holiday season. Enjoy!
Amanda Love, The Barefoot Cook
- 2 large eggs
- 1 cup cooked sweet potato flesh (skin removed)
- (Either bake sweet potato at 400 degrees until tender, cool and peel; steam until tender; or use canned sweet potato flesh)
- ½ cup organic cane sugar
- ⅔ cup organic half and half
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1 teaspoon organic vanilla extract
- 1 large free range egg
- ⅓ cup organic maple syrup
- ¼ cup organic sucanat (unrefined cane sugar) or Rapadura Sugar
- 1 tablespoon organic melted butter
- ½ teaspoon organic vanilla extract
- Dash of salt (Real Salt or Celtic Sea Salt)
- 1 cup pecan halves
- 1 cup organic white spelt flour or organic all purpose flour
- ¼ teaspoon salt (Real Salt or Celtic Sea Salt)
- ⅓ cup organic butter
- 3 to 3 ½ Tablespoons ice water
- Combine flour and salt in a small bowl.
- Cut the cold butter into small pieces and cut into flour until mixture is the size of small peas.
- Gradually sprinkle in water, 1 tablespoon at a time, until the mixture holds together when gathered with a fork.
- Press together in a disk, wrap in plastic wrap, and refrigerate at least 20 minutes.
- To make the filling: Lightly beat 2 of the eggs in a medium bowl. Stir in the sweet potato puree, cane sugar, half and half, spices and vanilla. Set aside.
- In another medium bowl, beat the remaining egg. Stir in the maple syrup, sucanat, melted butter, vanilla and salt. Mix well. Stir in pecans.
- Preheat oven to 425 degrees. Roll out the pastry dough on a lightly floured surface to an 11-12 inch circle. Transfer to a 9- or 10- inch pie pan. Trim the crust allowing a ½ inch overhang. Fold under the edge and flute. Place on a baking sheet and pour in the sweet potato mixture. Bake for 25 minutes.
- Pour in the pecan mixture over the sweet potato layer and spread evenly. Reduce the heat to 350 degrees and continue to bake for 20 minutes more, or until the filling is slightly puffed and a knife inserted in the the center comes out clean. Cool on a rack.
- Serve within 4 hours or refrigerate, loosely covered, for up to 1 day. Delicious served with dollop of whip cream or vanilla ice cream. Enjoy!