![]() And the top will be molten caramel! So save your tongue and let it cool. I know, it sucks! But the custard filling needs time to set. Allow the pie to cool completely before you dig in.Don’t step away because it’ll burn in a flash. If you like lumps here and there, use a potato masher or two forks. For silky smooth mashed sweet potatoes, use the food processor.Plus, roasting makes them extra flavorful. Steaming or boiling the potatoes adds a ton of moisture, which can affect the filling. Roast the sweet potatoes for better consistency and flavor.It’ll ensure the base doesn’t become soggy with all that filling. Blind bake the pastry for an extra flaky finish.Broil for 3 minutes or until the topping is bubbly. Drop spoonfuls of topping over the pie and spread evenly. Whisk together the softened butter, brown sugar, and pecans. Spoon the filling into a 9-inch unbaked pastry crust, then bake the sweet potato pie at 350º degrees Fahrenheit (175☌) for 45 to 55 minutes. Add the cream and whip until smooth and silky. Whisk together the mashed sweet potatoes, eggs, sugar, salt, cinnamon, ginger, and cloves in a large bowl until well combined. When they’re soft, let them cool, then scoop the flesh out and mash it until it’s smooth. Bake them, steam them, or pop them in the microwave. Really, the most you have to do is some mashing and mixing. So please don’t think it’ll take twice the work! This double-pie recipe is super straightforward. Chopped Pecans – They’re mixed in with the caramel for crunch and flavor.Softened Butter and Brown Sugar – Together, they form a sweet and buttery caramel that goes on top of the pie.Light Cream – To thin out the thick potatoes and make them extra rich and creamy.Cinnamon, Ginger, and Cloves – For warmth, flavor, and a heavenly fragrance.Granulated Sugar – To give the sweet potatoes a little extra boost of sweetness. ![]() Eggs – To bind the ingredients and help the filling set into a rich and thick custard.Sweet Potatoes – Sweet, earthy, and creamy sweet potatoes make a fantastic pie filling.Pie Crust – Use a store-bought pie crust for ease.Try it for your next fall dinner, and it’ll be gone in seconds. Give me a second to wipe the drool off my face.Īs I said, it combines the goodness of two beloved desserts, and it’s a cinch to make. Both of which are nestled in a flaky, buttery pie crust. This pie has a layer of silky sweet potato filling covered in a rich caramelized pecan topping. That said, it’s so yummy, I think you’ll want to make it all year. This sweet potato pecan pie is delectably sweet and creamy, with an excellent caramelized pecan topping!Īnd it’s the perfect ending to your Thanksgiving feast!
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