Sweet Potato Pecan Pie

Sweet Potato Pecan Pie
recipe courtesy of Bake from Scratch Magazine

Makes 1 (9-inch) pie.

For a printable version of this recipe, please CLICK HERE

Ingredients

Vinegar Pie Dough (recipe follows)

Filling:

2 cups (488 grams) cooked, cubed peeled sweet potato (about 1 pound)
1 cup (200 grams) granulated sugar
¼ cup (57 grams) unsalted butter, melted
¼ cup (60 grams) evaporated milk
3 large eggs (150 grams)
1 teaspoon (1 gram) lemon zest
½ teaspoon (1 gram) pumpkin pie spice
½ teaspoon (2 grams) vanilla extract
¼ teaspoon kosher salt

Egg wash:

1 large egg (50 grams)
1 teaspoon (5 grams) water

Topping:

1½ cups (170 grams) coarsely chopped pecans
⅓ cup (73 grams) firmly packed light brown sugar
2 tablespoons (16 grams) all-purpose flour
2 tablespoons (28 grams) unsalted butter, melted
½ teaspoon (1 gram) pumpkin pie spice
⅛ teaspoon kosher salt
Cane syrup, to serve

Instructions

Preheat oven to 375°F (190°C).
Let Vinegar Pie Dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Top with a piece of parchment paper, letting ends extend over edges of plate; add pie weights. Place on a rimmed baking sheet.
Bake for 15 minutes. Carefully remove parchment and weights. Let cool on a wire rack for 20 minutes. Reduce oven temperature to 350°F (180°C).
For filling: In the work bowl of a food processor, place sweet potato; process until smooth. Transfer sweet potato to a medium bowl. Add granulated sugar, melted butter, evaporated milk, eggs, lemon zest, pie spice, vanilla, and salt, whisking until combined. Pour into prepared crust.
For egg wash: In a small bowl, whisk together egg and 1 teaspoon (5 grams) water. Brush egg wash onto crust.
Bake in the lower third of the oven until filling is set, about 40 to 50 minutes, covering crust with foil to prevent excess browning, if necessary. Leave oven on.
For topping: In a medium bowl, stir together pecans, brown sugar, flour, melted butter, pie spice, and salt with a fork until moistened. Sprinkle topping on pie, leaving a 1-inch border.
Bake until pecans are lightly toasted, about 10 minutes, covering crust with foil to prevent excess browning, if necessary. Let cool completely on a wire rack. Drizzle with cane syrup before serving.

Vinegar Pie Dough
Makes 1 (9-inch) crust

Ingredients

1¼ cups (156 grams) all-purpose flour
1 teaspoon (4 grams) granulated sugar
½ teaspoon (1.5 grams) kosher salt
½ cup (113 grams) cold unsalted butter, cubed
5 tablespoons (75 grams) ice water
1 teaspoon (5 grams) distilled white vinegar

Instructions

In a medium bowl, stir together flour, sugar, and salt. Using a pastry blender or 2 forks, cut in cold butter until butter pieces are pea-size.
In a small bowl, stir together 5 tablespoons (75 grams) ice water and vinegar. Add vinegar mixture, 1 tablespoon (15 grams) at a time, to flour mixture, stirring until a dough forms. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour or up to overnight.

Notes

PRO TIP: Adding vinegar to pie dough helps keep gluten from forming, ensuring a tender crust.

Vertical Image of Sweet Potato Pecan Pie

Founded in 1946, Schermer Pecans takes pride in its pecans every step of the way. From tree to table, Schermer oversees every step of the process. This ensures consistent quality and freshness throughout the entire pecan-growing and -selling life cycle. Today, Schermer Pecans is one of only a few family-run pecan companies that grows, shells, and distributes its own pecans. You can purchase Schermer Pecans online in a variety of sizes, whether in bulk or by the case. The Baker’s Box offers the perfect supply of pecans for the artisan home baker, including 3 (12-ounce) bags of medium pecan pieces and 3 (12-ounce) bags of fancy pecan halves. Store your pecans in the freezer, and you can enjoy them throughout the year.