Sweet Potato Pecan Pie

• portions: 1 (9-inch) pie

Ingrédients

2 cups peeled cooked sweet potato (about 1 pound)

1 cup sugar

1/4 cup unsalted butter, melted

1/4 cup evaporated milk

4 large eggs, divided

1 teaspoon lemon zest

1/2 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

1 teaspoon water

Topping:

1 1/2 cups coarsely chopped pecans

1/3 cup firmly packed light brown sugar

2 tablespoons all-purpose flour

2 tablespoons unsalted butter, melted

1/2 teaspoon pumpkin pie spice

1/8 teaspoon kosher salt

Instructions

1. Preheat oven to 375°F. Let dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate; add pie weights. Place on a rimmed baking sheet.

2. Bake for 15 minutes. Carefully remove paper and weights. Let cool on a wire rack for 20 minutes. Reduce oven temperature to 350°F.

3. For filling: In the work bowl of a food processor, place sweet potato; process until smooth. Transfer sweet potato to a medium bowl. Add sugar, melted butter, evaporated milk, 3 eggs, zest, pumpkin pie spice, vanilla, and salt, whisking until combined. Pour into prepared crust.

4. In a small bowl, whisk together remaining egg and 1 teaspoon water. Brush egg wash onto crust.

5. Bake until filling is set, about 40 minutes.

6. For topping: In a medium bowl, stir together pecans, brown sugar, flour, melted butter, pumpkin pie spice, and salt with a fork until moistened. Sprinkle topping over pie, leaving a 1-inch border.

7. Bake until pecans are lightly toasted, about 10 minutes, covering crust with foil to prevent excess browning, if necessary.

8. Let cool completely on a wire rack. Drizzle with cane syrup before serving, if desired.

Notes

A combination of sweet potato pie and pecan pie.