Sweet Potato Pecan Pie

Source: Catherine Palmer, Pie Contest Winner

Recipe Type: | Seasons:

This pie won first prize in CUESA’s Harvest Festival Pie Contest on October 26, 2013.

Makes 1 pie

¾ cup all-purpose flour
2 tablespoons cold butter
4 tablespoons cold lard
½ teaspoon salt
2 to 3 tablespoons ice water (just enough to bring ingredients together)

Sweet Potato Filling
1 to 2 sweet potatoes (enough for 1 cup mashed)
¼ cup brown sugar
2 tablespoons sugar
½ egg, beaten
1 tablespoon heavy cream
1 tablespoon melted butter
1 teaspoon vanilla
¼ teaspoon salt
¼ teaspoon cinnamon
⅛ teaspoon allspice
⅛ teaspoon nutmeg

Pecan Syrup
¾ cup sugar
¾ cup dark corn syrup
3 eggs
2 tablespoons melted butter
2 teaspoons vanilla
Pinch of salt
¾ cup pecans

1.    To make the crust, combine all of the crust ingredients. Knead a few folds, form the dough into a disk, and wrap in plastic. Refrigerate for 1 hour or until ready to use.

2.    Preheat the oven to 400°F. Bake the sweet potato until soft. Scoop out a cup of sweet potato, place it in the food processor with the sugar, egg, cream, butter, vanilla, salt, and spices, and combine.

3.    Roll out the pie dough and put into a 9-inch pie pan. Spread the sweet potato filling into the prepared pie shell.

4.    Reduce the oven heat to 325°F. To make the pecan syrup, blend the sugar, corn syrup, eggs, melted butter, vanilla, and salt, then add the pecans. Pour over the sweet potato mixture in the pie shell. Bake for 1½ hours, or until set.

Farmers Market Ingredients