Caramelized Sweet Potato Pie with Candied Pecans
Discover a unique twist on the classic sweet potato pie with our Caramelized Sweet Potato Pie with Candied Pecans. This delightful dessert combines the richness of caramelized sweet potatoes with the crunch of candied pecans, offering a perfect balance of sweet and nutty flavors. Ideal for holiday gatherings and special occasions.
Prep time: 30 minutesCook time: 1 hourServes: 8
Ingredients
2 lbs sweet potatoes
1 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup milk
2 large eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 9-inch pie crust
1 cup pecan halves
1/4 cup brown sugar
2 tbsp water
1/4 tsp vanilla extract
Pinch of salt
Instructions
1. Preheat the oven to 350°F (175°C).
2. Peel and chop the sweet potatoes into large chunks, then boil in a pot of water until tender, about 20 minutes.
3. Drain the sweet potatoes and mash them in a large bowl.
4. Add granulated sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes, and mix until smooth.
5. Pour the sweet potato mixture into the pie crust and spread evenly.
6. Bake for 50-60 minutes or until the filling is set and the crust is golden brown.
7. In a small saucepan, combine pecan halves, brown sugar, water, vanilla extract, and a pinch of salt, and cook over medium heat, stirring frequently, until the mixture thickens and coats the pecans, about 5 minutes.
8. Allow the candied pecans to cool slightly, then sprinkle them over the baked pie.
9. Let the pie cool to room temperature before serving.
Storage
Store the pie in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place a slice of pie in a microwave-safe dish and warm for 20-30 seconds, or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
