- 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
- Pinch cayenne
- 1 large egg white, at room temperature
- 1/2 pound pecan halves
- In the bowl of a food processor, pulse together flour, sugar and salt.
- Add in cubed butter and pulse until the butter is incorporated, about 10 seconds or mixed 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 rack to make 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 and whipped cream.
- 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.