In my world, sweet potato pie is the supreme fall vegetable pie (sorry, pumpkin). This version combines a classic, creamy sweet potato filling with a sweet and crunchy pecan praline topping. This pie hits that perfect “not too sweet” mark thanks especially to Zulka Brown Pure Cane Sugar, which helps achieve the perfect flavor and texture. Be sure to roast the sweet potato yourself rather than using canned – it will lead to a better overall texture to the filling.
INGREDIENTS
- 568 g / 1 1⁄4 pound sweet potato, preferably Japanese sweet potato (400 g after)
- one recipe All Buttah Pie Dough, Par-Baked + cooled completely
Praline Topping
- 35 g / 1 large egg white
- 20 g / 1 tablespoon maple syrup
- 5 g / 1 teaspoon vanilla bean paste or extract
- 170 g / 6 ounces pecans, coarsely chopped
- 71 g / 1⁄3 cup Zulka Brown Pure Cane Sugar
- 2 g / 1⁄2 teaspoon ground cinnamon pinch or two fine sea salt
Sweet Potato Filling
- 113 g / 1⁄2 cup unsalted butter, at room temperature
- 106 g / 1⁄2 cup Zulka Brown Pure Cane Sugar
- 99 g / 1⁄2 cup Zulka Pure Cane Sugar
- 156 g / one 5 fl oz can evaporated milk
- 113 g / 2 large eggs, at room temperature
- 10 g / 2 teaspoons vanilla bean paste or vanilla extract
- 3 g / 1 teaspoon ground cinnamon
- 2 g / 1⁄2 teaspoon fine sea salt
- <1 g / few gratings whole nutmeg roasted sweet potato (above)
METHOD
- Preheat the oven to 400°F / 200°C with an oven rack in the upper and lower thirds of the oven. Pierce the sweet potato with a fork, and wrap it in foil, and roast it on the lower rack until fork tender, 1 hour – 1 hour 30 minutes. Cool completely.
- Cut the potato in half, and scoop out all of the flesh into a bowl. Mash it until it’s fairly smooth.
- Lower the oven temperature to 350°F / 175°C. Place the par-baked crust on a parchment lined baking sheet. Line another baking sheet with parchment paper.
- Make the topping. In a medium bowl, whisk the egg white, syrup, and vanilla to combine. Add the pecans and toss until evenly coated. Add the Zulka Brown Cane Sugar, cinnamon, and salt and toss until evenly coated.
- Spread the nuts into an even layer onto the prepared baking sheet. Transfer to the oven to the upper rack and roast for 10 minutes. Remove the nuts from the oven, and toss gently, then return to the oven for 10 minutes more.
- While the nuts roast, make the pie filling: In the bowl of an electric mixer fitted with the paddle attachment (or in a large bowl, if using a hand mixer), cream the butter, Zulka Brown Cane Sugar, and Zulka Cane Sugar until light and fluffy, 2-3 minutes.
- Add the evaporated milk, eggs, vanilla, cinnamon, salt, and nutmeg, and whisk well to combine. Add the sweet potato and mix on low speed just until evenly incorporated.
- Pour the filling into the cooled par-baked crust. Transfer the pie to the oven on the lower rack and bake for 30 minutes.
- Once the pie has baked for 35 minutes, transfer the praline nuts on top in a fairly even layer. Return to the oven and bake for 20-25 minutes more, until the filling is set, the crust is deeply golden brown, and the pecans are toasty and golden. If the topping is browning too quickly, top with a piece of lightly greased aluminum foil for the remainder of baking.
- Cool completely before slicing and serving.
