Best 2 Sweet Potato Pie With Three Nut Topping Recipes
Indulge in the delectable symphony of flavors with our Sweet Potato Pie with Three-Nut Topping. This classic dessert combines the velvety texture of sweet potatoes with a medley of spices, culminating in a harmonious blend of sweet and savory notes. The pie's golden crust, crafted from a blend of all-purpose and whole wheat flour, encases a luscious filling of sweet potatoes, eggs, butter, sugar, milk, and an array of warm spices like cinnamon, nutmeg, and ginger. Topped with a crunchy trio of pecans, walnuts, and almonds, this pie is not just a visual masterpiece but a symphony of flavors that will tantalize your taste buds.
The article also features a collection of complementary recipes that take your culinary journey to the next level. Learn how to prepare a delightful Sweet Potato Casserole, featuring a creamy sweet potato filling topped with a crispy pecan streusel. Discover the secrets behind the beloved Candied Sweet Potatoes, glazed in a sweet and sticky syrup that transforms them into a delectable side dish. And for those who prefer a savory indulgence, delve into the recipe for Sweet Potato Fries, crispy on the outside and fluffy on the inside, perfect for pairing with your favorite dipping sauce.
SWEET POTATO PIE WITH THREE-NUT TOPPING
Categories Nut Dessert Bake Thanksgiving Sweet Potato/Yam Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 23
Steps:
- For Crust: Coarsely grind all nuts in processor. Blend in graham cracker crumbs, sugar and pumpkin pie spice. Add butter and blend in using on/off turns until moist crumbs form. Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish. Set aside.
- For Filling: Preheat oven to 350°F. Bake sweet potatoes until tender, about 1 hour. Cool potatoes; peel. Puree in processor. Transfer to bowl and whisk in eggs. Cook butter in heavy medium skillet over medium heat until melted and brown. Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly. Whisk in cream. Add butter mixture to potato puree; blend until smooth.
- Pour filling into crust. Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
- Meanwhile, Prepare Topping: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil 1 minute. Mix in nuts, coating completely.
- Spoon hot nut mixture over pie. Continue baking until topping bubbles, about 5 minutes. Transfer to rack and cool completely.
SWEET POTATO PIE WITH PECAN TOPPING
Sweet potatoes are spiced with cinnamon and nutmeg and enriched with cream, brown sugar, and maple syrup for the flavorful filling of this pie. A candied pecan topping takes it over the top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Number Of Ingredients 11
Steps:
- To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).
- To make filling, preheat oven to 375 degrees. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)
- Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.
- To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)
Tips:
- For the pie crust, use a food processor to quickly and easily combine the ingredients. If you don't have a food processor, you can use a pastry blender or two forks to work the butter into the flour mixture until it resembles coarse crumbs.
- When rolling out the pie dough, work quickly to prevent the butter from melting and making the dough difficult to handle. If the dough becomes too warm, chill it in the refrigerator for a few minutes before continuing.
- Be sure to pre-bake the pie crust before filling it. This will help to prevent the crust from becoming soggy.
- For the filling, use a combination of cooked sweet potatoes, brown sugar, eggs, milk, and spices. You can also add a teaspoon of vanilla extract for extra flavor.
- To make the three-nut topping, simply combine chopped walnuts, pecans, and almonds with brown sugar, flour, and butter. Pat the mixture onto the top of the pie before baking.
- Bake the pie until the crust is golden brown and the filling is set. This will take about 45 minutes to an hour.
- Let the pie cool completely before slicing and serving. This will help to prevent the filling from running out.
Conclusion:
Sweet potato pie with three-nut topping is a delicious and classic dessert that is perfect for any occasion. With its creamy filling, flaky crust, and crunchy topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this recipe a try.
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