Ingredients
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1/2 (15 oz) pkg refrigerated ready-to-bake pie crust, room temperature
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1 1/2 lbs sweet potatoes, peeled and cut into 1-inch chunks (around 5 1/2 cups)
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4 tbsp (1/2 stick) butter, melted and cooled
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3 large eggs
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1/2 cup packed brown sugar
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1 tsp vanilla extract
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1/2 tsp pumpkin pie spice
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2 tbsp packed brown sugar
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1/4 tsp salt
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1 cup whole pecans
Steps
1
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.
2
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.
3
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.
4
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.
