This is the James Brown of pies, y’all. Which is to say it’s got soul and will make you feel good. It’s a conflux of flavors that combines two of my favorite pies–sweet potato and sticky pecan. Never let it be said in my presence that less is more.
For the sweet potato part:
1/2 recipe of only the best brisée ever
approximately 1 lb. of sweet potatoes
1/4 cup softened unsalted butter
the zest of an orange
1 teaspoon vanilla bean paste
1 teaspoon ceylon cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon sea salt
2 large eggs
1 can of sweetened condensed milk
For the sticky pecan topping:
1 large egg
3 tablespoons of blackstrap molasses
2 teaspoons of light brown sugar
1 tablespoon of melted unsalted butter
a pinch of salt
1 cup of chopped pecans
While your paté brisée is chilling in the refrigerator, bake your sweet potatoes. Scrub them, pierce them with a fork, and place them on a baking tray covered with foil. I bake mine for about an hour at 350ºF/180ºC/Gas4.
Allow them to cool while you blind bake your pie crust for about 15 minutes at 350ºF/180ºC/Gas4.. When it’s close to finished, brush it with egg white and place it back in the oven for another minute or so.
Next, spoon out the soft caramelized center of the sweet potatoes and add them to a large mixing bowl.
Stir in the remaining ingredients. Use a whisk to smooth out lumps.
Pour the mixture into your partially baked shell. Bake for 30 minutes.
During this time, mix together the ingredients for your sticky pecan topping.
After half an hour, remove the pie from the oven. Evenly spoon the topping over the pie and place it back in the oven. Bake for another 15-20 minutes.
When the pie is finished, remove it from the oven and allow it to cool. Serve with a whipped cream of your choice. For this recipe, mine is cinnamon whipped cream. I highly recommend it.