Sweet Potato Pecan Pie


Sweet Potato Pecan Pie

Wishing everyone a Happy 2017. May 2017 be better than 2016. Let us hope for a better world, peace in every corner of the Earth.

and
Thank you for your support throughout 2016.
Hope to have you on board all the way to the end of 2017 and beyond :D


Moreish Sweet Potato Pecan Pie

Anyone has set new goals/ new resolutions for the new year?

I don't set myself any resolutions since many years ago.
I can never keep up! The 'desire fire' burn out as soon as I put down the pen on the first day of the year :( , so I'll just go with the flow.


Decadent Sweet Potato Pecan Pie

Anyone who knows me, will know that I have a weakness for everything and anything sweet!
So for my first post for 2017 ... must be something sweet too ;P
and its ...


Sweet Potato Pecan Pie! Adapted with a tweak or two ;P, from Tyler Florence of Food Network.

Sweet potato pie has almost the same taste as pumpkin pie, I would not know the difference if both were presented side by side. 
Perhaps I should try bake both... just to feed on my curiosity ;P.

A slice of sweet potato pecan pie

Just before wrapping up... a few notes :D

  1. Do not refrigerate the flesh of 'just' and nicely roasted sweet potatoes. Moisture gets in and sweet potato filling will be gluggy!
  2. Pre-bake or blind bake the crust even though the original recipe did not (or I missed out!!!)
  3. My pecan crust topping did not have the crunch, hence I am not able to call it Pecan Praline topping, taste good though ;P
Happy NEW YEAR and happy reading.

Pecan and sweet potato pie



yield: 8-10print recipe

Sweet Potato Pecan Pie

prep time: 1 hourcook time: 1 hour and 30 MINStotal time: 2 hours and 30 mins
Sweet and dense sweet potato pie with pecan crust topping.

INGREDIENTS:

Pecan Pie Crust
  • 150g plain flour
  • 25g finely ground pecan nuts
  • 1 tablespoon sugar
  • 115g chilled butter - cut into small cube
  • 1 tablespoon cold water
Sweet potato filling
  • 550g orange sweet potato
  • 2 large eggs (approx 52 g each)
  • 180ml thickened cream
  • 100g dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 80g golden syrup
Pecan topping
  • 125g pecan (pan roast and roughly chopped)
  • 60g butter
  • 50g caster sugar
  • 1/4 cup Golden syrup

INSTRUCTIONS:

Pecan Crust
  1. Mix flour, pecan, sugar, salt and butter in a mixing bowl.
  2. Rub the butter pieces between your fingers and thumbs until the mixture resembles bread crumbs.
  3. Add cold water and knead until the mixture holds together into a dough.
  4. Refrigerate for at least 30 minutes.
  5. Pre-heat oven to 180C
  6. Roll out dough to 12 inch (30 cm) dia circle
  7. Gently pick up and press into a 9 inch pie pan. Trim the excess and crimp the edges. Prick the base. Line pie with greaseproof paper and add pie weight.
  8. Blind bake for 10 minutes, remove the pie weights and re-bake for another 10 minutes.
Sweet potato filling
  1. Scrub clean, and wipe dry sweet potatoes.
  2. Line a baking tray with greaseproof paper.
  3. Pre-heat oven to 180C
  4. Bake potato for 45 minutes until soft and tender.
  5. Allow potato to cool before slicing in half and carefully scoop out the sweet potato flesh into a food processor. Keep the sweet potato skins.
  6. Add eggs, cream, brown sugar, golden syrup, spices and vanilla extract.
  7. Pour the mixture into the pre-bake pie crust (above)
  8. Bake for 40 minutes until the centre is set.
  9. Leave to cool completely then refrigerate.
Pecan Topping
  1. In a small pan, melt butter, add sugar, syrup and salt.
  2. Stir until sugar dissolves then add pecan.
  3. Remove from heat and leave it to cool for 5 minutes before pouring onto the bakes sweet potato pie.
  4. Using spatula, spread evenly.
  5. Serve
Created using The Recipes Generator


1 comment:

  1. Happy New Year to you too, Lisa. Sweet potato and pecan are simply great together. That pecan topping looks absolutely irresistible.

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