Sweet Potato Pecan crunch Pie

This sweet potato pie has a smooth light texture from the cream and a buttery brown sugar topping with toasted pecans.  You can substitute pumpkin seeds if you would like to confuse anyone.

Most of the sweetness is in the topping and most of the butteriness is in the crisp crust which is blind baked or prebaked.  What does blind baked mean.  I guess because one (who is not the baker) may not know what is going to go inside, so going in blindly? Just my guess.

Baking the potatoes will give a richer taste rather than boiling.  You can do this in the oven, or microwave.

I baked four sweet potatoes in a baking dish in the microwave for 14 minutes in 2 minute intervals, turning them a couple of times. Cover them and let them sit for about 10 minutes.

Cool them, peel, then weigh.

It is best to use sweet potatoes baked in oven or microwave

Purée the potatoes so they are smooth.  Sweet potatoes tend to be a bit stringy, that would be all the good soluble and insoluble fibre.

If you have a food processor that is large enough, put all of the filling ingredients in and purée all together.  Otherwise, add the rest of the ingredients to the puréed or mashed sweet potato with a whisk or blender.

How to Make a Sweet Potato Pecan crunch Pie

For the Crust

You will need a 10” (25cm) springform pan or deep tart pan.  You could use an 11” (28cm), but not 9” (23cm).  There is a lot of filling.

1. In a large bowl or food processor, combine the flour, sugar and salt.  

2. Cut in, or pulse the cold cubed butter until small.

3. Combine the ice water and vinegar and mix into the flour mixture.

4. Pulse in the food processor or mix lightly until it clumps together.

5. Bring it together into a ball, then flatten and wrap to refrigerate for at least one hour to let the glutens relax which makes rolling easier and your pastry less tough.

6. After chilling, roll to fit into the pan and come at least 2” (5cm) up the side. 

7. Dock the dough using a fork.

8. Refrigerate while you preheat the oven to 425°F (220°C)

9. Line the crust with parchment or non stick foil and fill with pie weights or beans to bllind bake the crust first.

10. Bake for 15 minutes, carefully remove the foil and weights and bake for about another 10 minutes until the crust is done.  Be careful of over-browning.

Cool completely before filling.

Line and fill with beans or pie weights. Make sure you can lift it out.

For the Filling

1. Preheat the oven to 350°F (180°C).

2. In a food processor, put the sweet potatoes, whipping cream, granulated sugar, eggs, bourbon, cinnamon, nutmeg, ginger and salt.

3. Purée until smooth.

4. Pour into the baked crust. 

5. Bake for 55 minutes.

Remove from the oven to cool.

For the Pecan Topping

1. In a small saucepan, melt the brown sugar, water and salt.

2. Bring to a boil, then reduce the heat to medium and cook for about 5 minutes.  Watch that it does not burn and reduce the heat accordingly. 

3. Add the flour and quickly whisk in.  Cook for about 3 minutes.  It will bubble.

4. Stir in the butter and mix until it all comes together.

5. Mix in the pecans.

6. Place the pecans on top of the pie.  Drizzle the remaining brown sugar mixture over.  If you use pieces, just evenly pour the whole pecan brown sugar mixture over.

Cool completely.  Serve at room temperature.