2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 84

SWEET POTATO PECAN PIE

MAKES 1 (10-INCH) PIE

This gorgeous pie combines two of our favorite fall desserts.

CRUST

2 cups all-purpose flour

¼ cup sugar

1 teaspoon kosher salt

6 tablespoons cold unsalted

butter, cubed

6 tablespoons cold water

FILLING

2½ cups mashed cooked sweet

potato (2 large sweet potatoes)

1⁄3 cup firmly packed light

brown sugar

1. For crust: In the work bowl of a food processor,
   place flour, sugar, and salt; pulse until combined.
   Add cold butter, and pulse until butter pieces are the
   size of almonds. With processor running, add
   6 tablespoons cold water in a slow, steady stream
   until a dough forms. Shape dough into a disk, and
   wrap tightly in plastic wrap. Refrigerate for at least
   30 minutes or up to 3 days.


2. Preheat oven to 375°. Spray a 10-inch cast-iron
   skillet with cooking spray.


3. On a lightly floured surface, roll dough into a
   13-inch circle. Transfer to prepared pan, pressing
   into bottom and up sides. Fold edges under, and
   crimp as desired. Freeze for 10 minutes.


4. Top with a piece of parchment paper, letting
   ends extend over edges of pan. Add pie weights.


5. Bake until edges are set, 12 to 15 minutes.
   Carefully remove paper and weights. Reduce

oven temperature to 350°, and bake 5 minutes more.

Let cool completely.

6. For filling: In a large bowl, whisk together
   mashed sweet potato, sugars, eggs, melted butter,
   flour, molasses, vanilla, salt, cinnamon, and zest.
   Gradually whisk in evaporated milk. Pour filling
   into prepared crust.


7. Bake until center is set, 30 to 40 minutes.
   Let cool on a wire rack.


8. For topping: In a small saucepan, heat brown
   sugar, butter, and molasses over medium heat,
   stirring until sugar is dissolved and mixture just
   begins to boil. Add cream and vanilla, stirring until
   combined. Stir in pecans and salt; bring to a boil,
   stirring constantly. Remove from heat. Pour warm
   pecan topping over cooled sweet potato layer,
   spreading to edges of pie. Refrigerate for at
   least 4 hours before serving.

1⁄3 cup granulated sugar

2 large eggs

¼ cup unsalted butter, melted

1 tablespoon all-purpose

flour

1 tablespoon unsulphured

molasses

1 teaspoon vanilla extract

½ teaspoon kosher salt

½ teaspoon ground cinnamon

½ teaspoon orange zest

¾ cup evaporated milk

TOPPING

1½ cups firmly packed light

brown sugar

6 tablespoons unsalted

butter

¼ cup unsulphured

molasses

2 tablespoons heavy

whipping cream

2 teaspoons vanilla extract

2½ cups pecan halves

¼ teaspoon kosher salt