Are you ready to tantalize your taste buds with a unique dessert that combines the comforting sweetness of sweet potato pie with the irresistible crunch of pecan pie? Then get ready to experience the magic of our Sweet Potato Pecan Pie Pappadeaux recipe! This isn't your grandma's pie; it's a sophisticated, elevated take on a classic, perfect for holiday gatherings or a cozy night in. This easy recipe is surprisingly simple to make, even for beginner cooks, and delivers a rich, flavourful dessert that's sure to impress. Get ready to explore the wonderful world of homemade cooking with this delicious dish!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Sweet Potato Filling:
- 2 large sweet potatoes, cooked and mashed (about 2 cups)
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ cup heavy cream
- 1 tablespoon unsalted butter, melted
For the Pecan Topping:
- 1 cup pecan halves
- ¼ cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
Instructions:
Make the Crust:
- Whisk together flour and salt in a large bowl.
- Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
Prepare the Sweet Potato Filling:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, brown sugar, granulated sugar, eggs, cinnamon, nutmeg, cloves, heavy cream, and melted butter. Mix well until smooth.
Assemble and Bake the Pie:
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- Pour the sweet potato filling into the crust.
- In a separate bowl, combine the pecans, brown sugar, and melted butter. Sprinkle evenly over the sweet potato filling.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly and enhances the overall taste and texture.
Cooking Tips for the Best Results:
- For perfectly mashed sweet potatoes, roast them until tender before mashing. You can also steam or boil them.
- Don't overmix the sweet potato filling; a few lumps are okay.
- If you prefer a crispier crust, brush it with a little extra melted butter before adding the filling.
- Let the pie cool completely before slicing to prevent a messy and runny dessert.
Variations:
- Spiced it up: Add a pinch of ginger or allspice to the sweet potato filling for an extra layer of warmth.
- Nutty additions: Try adding chopped walnuts or pecans to the crust for an added crunch.
- Bourbon boost: For an adult twist, add 1-2 tablespoons of bourbon to the sweet potato filling.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 (depending on crust and filling variations)
This Sweet Potato Pecan Pie Pappadeaux recipe is a guaranteed crowd-pleaser, offering a delightful balance of sweet and nutty flavors. It's the perfect dessert for those seeking a healthy yet indulgent treat. Enjoy creating this quick dinner dessert and sharing it with loved ones!