Spiced Sweet Potato Pie With Nuts
This festive pie features a unique crust made with toasted almonds. The filling combines mashed sweet potato with brown sugar, evaporated milk, brandy, and warm spices, finished with chopped pecans. It bakes to a set perfection and can be enjoyed warm or cooled. Ideal for Thanksgiving or Christmas celebrations, it serves eight people.
Ingredients
- 1 cup all-purpose flour, sifted
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter
- 3/4 cup finely chopped almonds, toasted
- 2 tablespoons ice water
- 1 cup mashed sweet potatoes, well drained (fresh or canned, unsweetened)
- 1 cup evaporated milk
- 1 1/4 cups firmly packed light brown sugar
- 3 large eggs, lightly beaten
- 1/4 cup brandy
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
Method
- Whisk the sifted flour and salt together in a bowl.
- Use a pastry cutter to work the cold butter into the flour until it resembles small peas.
- Mix the toasted almonds into the butter and flour mixture.
- Add the ice water one tablespoon at a time, mixing with a fork until the dough just comes together.
- Form the dough into a ball, flatten it, wrap in plastic, and chill for 1 hour.
- Roll the chilled dough on a floured surface to a 1/8-inch thickness.
- Carefully line a pie pan with the rolled pastry.
- Place the pie shell in the freezer to chill while you prepare the filling.
- Heat your oven to 400°F.
- In a large bowl, combine the mashed sweet potatoes, evaporated milk, and brown sugar.
- Add the beaten eggs, brandy, pumpkin pie spice, salt, and chopped pecans, stirring until well blended.
- Pour the filling into the chilled pie shell and bake for 20 minutes.
- Reduce the oven temperature to 325°F and continue baking for 30 to 35 minutes, until a knife inserted in the centre comes out clean.
- Transfer the pie to a wire rack and allow it to cool for 30 minutes.
- Serve the pie either warm or at room temperature.
Nutrition (per serving)
Sodium420400 mg
Recipe details
CategoryPie
AuthorSharlene~W
