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Sweet Potato Pecan Pie: A Delightful Twist on a Classic Dessert

As the leaves turn golden and the air grows crisp, the season of indulgent desserts begins. Among the traditional offerings of autumn, the sweet potato pecan pie stands out as a delightful twist on the classic pecan pie, merging the earthy sweetness of sweet potatoes with the rich, nutty flavour of pecans. This unique dessert not only enriches your festive table but also creates an impressive focal point that is sure to leave a lasting impression on your guests.

A Brief History

Pecan pie is a staple in Southern American cuisine, with origins that trace back to the 19th century. Sweet potatoes, native to the Americas, have long been used in various sweet dishes and carry their own rich history. The marriage of these two ingredients into one pie is a celebration of not only flavours but also of culinary heritage, fusing traditional Southern sweetness with a comforting texture.

Ingredients

To craft a delectable sweet potato pecan pie, you’ll need the following ingredients:

For the Pie Crust:

• 250g plain flour
• 125g unsalted butter, chilled and cubed
• 50g icing sugar
• 1 egg yolk
• A pinch of salt
• Cold water, as needed

For the Filling:

• 400g sweet potatoes, peeled and cubed
• 150g light brown sugar
• 100ml evaporated milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• A pinch of nutmeg
• 1 pinch of salt
• 200g pecan halves

Method

Preparing the Crust:

1. Make the Pastry: In a mixing bowl, combine the plain flour, icing sugar, and salt. Add the chilled butter and rub it into the flour until the mixture resembles fine breadcrumbs. Stir in the egg yolk.
2. Bring it Together: Gradually add cold water a teaspoon at a time until the dough comes together. Wrap in cling film and chill for at least 30 minutes.
3. Blind Bake: Roll out the chilled pastry on a lightly floured surface and line a 23cm tart tin. Trim the edges and prick the base with a fork. Line with baking paper and fill with baking beans. Bake at 180°C (160°C fan) for about 15 minutes, then remove the beans and paper and bake for an additional 10 minutes until lightly golden. Allow to cool.

Preparing the Filling:

1. Cook the Sweet Potatoes: Boil the sweet potatoes in salted water until tender, about 15-20 minutes. Drain and mash until smooth.
2. Mix the Filling: In a large bowl, combine the mashed sweet potatoes with light brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and creamy.
3. Add the Pecans: Gently fold in the pecan halves, reserving a few for decoration if desired.

Assembling and Baking:

1. Combine: Pour the sweet potato mixture into the pre-baked pie crust, smoothing the top with a spatula.
2. Bake: Place in the oven and bake at 180°C (160°C fan) for 45-50 minutes, or until the filling is set and slightly puffed. The pie should have a slight wobble in the centre.
3. Cool and Serve: Allow to cool at room temperature before slicing. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate treat.

Conclusion

Sweet potato pecan pie is not merely a dessert; it’s an experience that embodies the warmth of autumn and the spirit of sharing. With its rich flavours and delightful texture, this pie is perfect for festive gatherings, family dinners, or simply as a comforting end to a chilly day. Its unique twist on a classic will surely enchant those who are familiar with traditional pies, and it may even convert new enthusiasts along the way. So, as you prepare for the season ahead, consider adding this delightful recipe to your repertoire — it just might become a new family favourite!

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