Description

One 9-inch pie of roasted sweet-potato custard with maple-coated toasted pecans.

Ingredients

Scale

2 pounds Raw sweet potatoes
1 crust Unbaked 9-inch pie crust
2 eggs Large eggs
3/4 cup Evaporated milk
2/3 cup Light brown sugar, packed
3 tablespoons Unsalted butter, melted and cooled
1 teaspoon Vanilla extract
1 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1/4 teaspoon Fine salt
3/4 cup Pecan halves
2 tablespoons Pure maple syrup

Cook Mode Prevent your screen from going dark

Instructions

Heat oven to 400°F. Roast 2 lb scrubbed sweet potatoes on a sheet approximately 45–55 minutes until tender; cool enough to handle, remove skins and measure 2 cups smooth mashed flesh. Toast 3/4 cup pecans on a separate tray during the roast about 7–9 minutes, watching closely; set aside.
Fit one unbaked 9-inch crust into a regular-depth plate, line with parchment and weights, bake at 375°F about 15 minutes, remove weights and bake 5 minutes more until the base looks dry. Reduce oven to 325°F. Whisk 2 cups cooled sweet-potato flesh, 2 eggs, 3/4 cup evaporated milk, 2/3 cup brown sugar, 3 tbsp cooled melted butter, 1 tsp vanilla, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp salt until smooth.
Pour into the shell without overfilling. Bake at 325°F approximately 50–60 minutes until the egg-custard center reads 160°F. A slight movement or brown rim alone is not the endpoint. Shield crust if needed and note any extra filling from a shallow shell.
Cool on a rack about two hours. Toss toasted pecans with 2 tbsp maple syrup and scatter on the cooled pie just before serving. Slice eight ways; document actual 2-cup flesh yield, set, pecan adhesion and any holding requirement.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 120 minutes, included in the total.

Untested conservative estimate: roast sweet potatoes up to 55 minutes, blind bake crust 20 minutes, fill bake up to 60 minutes; toast pecans during roasting, then cool pie two hours. Preheat excluded.

Prep Time: 30 minutes
Chilling, resting or cooling: 120 minutes
Cook Time: 135 minutes
Category: Desserts

Nutrition

Serving Size: One eighth of a 9-inch pie