Wow your guests this holiday season with a mash-up of a silky Southern sweet potato pie and a pecan pie that makes an impressive dessert.
1/2 (15 oz) pkg refrigerated ready-to-bake pie crust, room temperature
1 1/2 lbs sweet potatoes, peeled and cut into 1-inch chunks (around 5 1/2 cups)
4 tbsp (1/2 stick) butter, melted and cooled
3 large eggs
1/2 cup packed brown sugar
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
2 tbsp packed brown sugar
1/4 tsp salt
1 cup whole pecans
Preheat oven to 350°F. Fit a 9-inch pie plate with the pie crust, trimming and crimping edges. Top with parchment and pie weights or dried beans. Bake 10 min. Carefully remove paper and weights. Bake another 5 min. Remove from oven.
Meanwhile, bring a medium pot of water to a boil on high. Add the sweet potatoes and cook 12–15 min., until sweet potatoes are tender. Drain potatoes very well.
To a food processor, add cooked sweet potatoes, butter, eggs, ½ cup brown sugar, vanilla, pumpkin pie spice, and salt. Purée mixture 30 sec.–1 min., until smooth. Pour sweet potato mixture into prepared par-cooked pie crust. Cover the edges with foil to prevent excess browning. Bake 40–45 min., until filling is just set and doesn’t jiggle in the center.
Remove pie from oven. Lay pecans flat on the top of pie in circular pattern, fully coating pie. In a small pot on medium heat, combine remaining 2 tbsp brown sugar, 1½ tsp water, and a pinch of salt. Cook 1 min., until sugar dissolves, stirring constantly. Pour mixture over pecans, covering them all. Let pie cool completely and then refrigerate at least 2 hours before serving.