Sweet Potato Pecan Pie

Preparation

Step 1

Place a rack in lower third of oven; preheat to 375°. Line one 9"-diameter store-bought frozen deep-dish pie shell, thawed, with 2 sheets of parchment paper, leaving overhang, and fill to edges with pie weights or dried beans. Set pie dish on a parchment-lined rimmed baking sheet. Bake pie crust until edges are golden brown and bottom is opaque (carefully lift parchment to check), 20–25 minutes. Remove from oven; reduce oven temperature to 350°. Using overhang, lift out parchment and weights. Return pie crust to oven and bake until uniformly golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly; leave oven on.

Step 2

Meanwhile, place 2 medium sweet potatoes (about 1 lb.), scrubbed, in a medium pot; pour in water to cover by 2". Bring to a boil, then reduce heat and simmer until sweet potatoes are tender enough to easily pierce with a fork, 30–45 minutes. Drain and let cool slightly. Remove skins.

Step 3

Pulse ⅓ cup (67 g) granulated sugar, ¼ cup heavy cream, 1½ tsp. freshly grated nutmeg, ¼ tsp. ground cinnamon, ¼ tsp. kosher salt, 2 large eggs, room temperature, and 1 tsp. vanilla extract in a food processor until combined and no streaks remain; scrape down sides. Add sweet potato flesh and 4 Tbsp. unsalted butter. Pulse just until mixture is mostly smooth with some small bits of sweet potato remaining.

Step 4

Melt remaining 1 Tbsp. unsalted butter in a small saucepan, then pour melted butter into a small bowl; let cool slightly. Vigorously whisk in ¾ cup light corn syrup and remaining 1 large egg, room temperature, and ½ tsp. vanilla extract until combined and no streaks remain.

Step 5

Pour sweet potato filling into pie crust; smooth top. Pour butter mixture over. Arrange 1 cup Why Nut! Sweet Vanilla Pecans in concentric circles over surface; fill in any gaps with more pecans if needed.

Step 6

Bake pie until edges of filling are set but center still wobbles when gently shaken and pecans are golden brown, 40–45 minutes. Transfer to wire rack; let cool at least 2 hours.

Do Ahead: Pie can be made 1 day ahead. Cover with foil and store at room temperature.

Courtesy of: @BonAppetit Magazine