Recipe | Sweet Potato Pie with a Pecan Crust and Toasted Marshmallows
I'm slowly starting to build my blog's arsenal of Thanksgiving recipes. Thanksgiving is one of my favorite food holidays; probably because I love all things pumpkin. And 'tis the season to start thinking about your holiday meals. Are you planning your family's holiday meals? Let me know in the comments below what types of holiday foods you would like me to share on Little City Adventures. I'm already planning recipes for roasted white sweet potatoes, two different apple pie recipes, bacon and cream cheese mashed potatoes, and whatever else you would like to see.
Last year I made Sweet Potato Pie for the first time and instantly fell in love. Pumpkin is still my number one, but sweet potato is now one of my favorites. It's basically like a sweet potato casserole in pie form. Especially this particular recipe because it has the same ingredients as those yummy casseroles.
This recipe is also surprisingly easy to make. The crust is really easy to work with and the filling is so easy to mix together. You can bake the sweet potatoes for the filling however you like, I simply microwaved mine until soft and scooped out the insides. But if you want to, you can roast the potatoes in the oven, boil them, or you could even grill them!
Whatever you do, this pie will be delicious and everyone will love it! That's a guarantee!
Sweet Potato Pie with a Pecan Crust & Toasted Marshmallows
1 9" pie
1 cup pecans, coarsely crushed in food processor
½ cup all-purpose flour
½ tsp cinnamon
1 tsp brown sugar
¼ tsp nutmeg
½ tsp granulated sugar
½ tsp salt
½ cup shortening
¼ cup cold water
2 cups cooked sweet potatoes (peeled!)
¼ cup unsalted butter, room temperature
1 cup brown sugar
½ tsp cinnamon
½ tsp nutmeg
¼ tsp pumpkin pie spice
½ tsp salt
2 tsp vanilla
2 tsp fresh squeezed orange juice
Prepare the crust
. In a food processor, pulse the previously crushed pecans, flour, cinnamon, sugars, nutmeg, and salt until combined. Add the shortening and continue to blend until the dough starts to come together. Mix in the water, a few tablespoons at a time, until the dough is soft and smooth and does not stick to your hands. If it sounds sloshy, that means you added too much water, add more flour, a tablespoon at a time until smooth.
2. Dump the crust onto a well-floured surface and gently form into a ball. Wrap in plastic and refrigerate for thirty minutes.
Prepare the filling
. First, preheat the oven to 375°F. In a bowl use a handheld mixer to beat the cooked sweet potatoes unOl the stringy bits are wrapped around the beaters. Clean off the beaters and return to the mixer. Beat in buHer unOl combined. Then, mix in the sugar and eggs. Finally, mix in the cinnamon, nutmeg, pumpkin pie spice, salt, vanilla, and orange juice.
4. Remove the pie crust from the refrigerator and place on a well-floured surface. Use a well- floured rolling pin to roll the dough to about 1/4” thick. Very lightly spray the pie pan with cooking spray. Place the rolled out crust over the pie pan. This dough is fairly crumbly so you may need to put the crust onto the pan in pieces. Press the pieces together unOl the pan is covered. Be sure to press in the inside edges. Once the crust is evenly placed in the pan, use a straight edge knife to trim the excess crust that overlaps the edge. If you would like, crimp the edges of the pie crust.
5. Place the crust in the prepared oven and bake for 10 minutes.
6. Remove the crust from the oven. Pour the prepared filling into the pie crust and bake for 45 minutes on the middle rack.
6. After 45 minutes, remove the almost-baked pie from the oven. Reduce the oven heat to 325°F. Place marshmallows around the inside of the pie. Return the pie to the oven for 5-10 more minutes or until the center of the pie has set and the marshmallows are golden. Let cool completely before serving.
If you make this pie this holiday season, share a photo using #littlecitykitchen!