Our Sweet Potato Pecan Pie is a beautiful mash-up of two favorites. Made with Schermer Pecans, this spiced, pecan studded, sweet potato pie packs the best of both southern desserts into one slice.
Looking for more pecan baking inspiration? Schermer Pecan’s has just launched the second edition of their well-loved holiday cookbook: Celebrating with Pecans: Our Collection of Holiday Recipes. Click the link to download a pdf featuring savory and sweet recipes like Pecan Sticky Toffee Pudding, Inside Out Pecan Sticky Buns with Sorghum Glaze, Pecan Puppy Chow (their version of the holiday Chex Mix). For those looking to try out something completely new, Schermer Pecan Flour is one of the most exciting specialty flours on the market. Naturally gluten and grain-free, it’s simply made of the finest pecans and nothing else, Try adding it to your favorite cookie, cake, or bread, recipe, subbing in ½ cup of pecan flour for an equal amount of all-purpose flour. Or you can incorporate it into your favorite press-in crusts for pie or cheesecakes.
If you’re already planning your holiday gift list, consider gifting one of Schermer’s many pecan products, like their Baker’s Box. It’s 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. Or you can take advantage of current fresh pecan harvest and buy by the case, parceling out individual pecan present bundles! Buying pecans at the peak of harvest promises the finest-tasting pecans. And there’s no need to rush to bake. Store your pecans in the freezer, and you can enjoy them throughout the year.
Sweet Potato Pecan Pie
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.
- 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
- 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.
