Sweet Potato Pie with Pecan Topping

Ingredients

  • 1 cup pecans, broken into pieces
  • 3 tablespoons butter
  • 1 prebaked Piecrust, or 1 frozen store-bought (9-inch) crust
  • ¾ cup plus 1 tablespoon heavy cream
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • + 4 more ingredients
    • 3 tablespoons pure maple syrup
    • 1/3 cup plus ½ cup packed light-brown sugar
    • 2 large eggs
    • 2 to 3 sweet potatoes (1 ½ pounds), peeled and cut into 2-inch chunks

1. To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or free...

View full recipe at SpringPad

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