This Thanksgiving, we're grateful for this fun twist on a classic sweet potato pie topped with festive crushed candied nuts. Sponsored by Daisy.
1 1/3 cups unbleached all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
½ cup cold unsalted butter
3 to 4 tablespoons ice water
1 3/4 cup pure pureed sweet potato
3 large eggs
1/2 cup heavy cream
1/2 cup sour cream (not reduced fat), room temperature
1 cup dark brown sugar
2 tablespoons Maple Syrup
1 1/2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon allspice
1/2 cup granulated sugar
2 tablespoons brown sugar
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
pinch of black pepper
1 large egg white, at room temperature
1/2 pound pecan halves
To make the crust: In the bowl of a food processor, pulse together flour, sugar and salt. Add in cubed butter and pulse until the butter is incorporated, about10 seconds or into flour and is the size of peas. Add water and continue to pulse until the dough stays together when pinched with your hands. If it crumbles add more water, 1 tablespoon at a time. Transfer the dough to a work surface and shape into a ball. Wrap the ball in plastic wrap and flatten into a disk. Refrigerate the dough for at least 30 minutes or overnight. On a lightly floured surface, roll dough out to a 12-inch circle. Place rolled out pie dough 9” pie dish. Fold over any excess dough, then flute edges. Prick bottom of crust with a fork and transfer to the refrigerator to chill crust for 30 minutes.
In the meantime, heat oven to 375 degrees F. Line chilled crust with parchment paper and fill with pie weights. Bake for 20 minutes then remove parchment paper and pie weights and bake for additional 5 to 7 minutes or until crust is pale golden. Remove from oven and transfer to a wire to make filling.
To make the filling: In a large bowl, whisk together all the filling ingredients. Pour mixture into cooled pie shell. Transfer pie to a large baking sheet. Bake pie until crust is golden and center jiggles slightly when pan is shaken, about 50-60 minutes. Remove from oven and transfer to a wire rack to cool completely before serving.
Serve with candied nuts (recipe follows) and whipped cream.
Next, make the candied nuts.
Heat the oven to 300°F. Line a rimmed baking sheet with a nonstick baking mat or parchment. In a small bowl, whisk together both sugars salt, cinnamon, cayenne and black pepper; set aside. In a large bowl, whisk the egg white and water until frothy. Add the walnuts and toss to coat. Sprinkle the sugar mixture in and toss to coat. Pour nuts onto prepared baking sheet and spread nuts out to an even single layer. Bake until nuts start to smell caramelized, about 45 minutes, stirring every 15 minutes for even baking. Remove pan from oven and transfer to a wire rack to completely before storing. Once completely cooled candied nuts can be stored in an airtight container at room temperature for up to two weeks.