Sweet Potato Pecan Pie, a.k.a. "That Pie!"

   

     A co-worker had a birthday last week, but before we could celebrate she went out with a certain virus. It seems the rule lately has been "Never one without two, never two without three!" Sure enough, once she had begun her mandatory five day quarantine, two more co-workers tested positive. Sheesh!

     Once she returned, I asked if she would like a belated birthday cake. "No, but I'd love 'that pie!'"

     "That Pie" is a combination sweet potato and pecan pie, a masterpiece dreamed up by the late Cajun chef Paul Prudhomme. A lot of desserts are achingly sweet, almost cloying. This one is a perfection of balance, a pecan pie filling over a base of whipped sweet potato. Warm with cinnamon, allspice, and nutmeg, it is a team favorite year round. Folks will ask in almost hushed tones, "Are you going to bake 'that pie?'" Why, yes, I believe I will!

               Sweet Potato Pecan Pie

Preheat the oven to 325F.

Butter and flour an 8" springform pan. An 8" cake pan may also be used.

Crust:

1 cup flour

1/2 tsp salt

6 tbsp cold butter

2 tbsp ice water

Combine flour and salt. Cut butter into the mixture until it resembles a coarse meal. Add ice water and bring together. Do not overwork the dough. Some people can do this in a food processor in a few pulses. I haven't had any luck with that method.

Dust a counter or silicone mat with flour. Roll out the dough to about 1/8 inch thickness.

Lay the rolled dough into the prepared pan and press to the bottom and at least half-way up the sides, trimming excess.

Sweet potato filling:

3 sweet potatoes, baked (enough to yield 1 cup cooked pulp).

1/4 cup brown sugar

2 tbsp granulated sugar

1 egg, beaten

1 tbsp cream

1 tbsp softened butter

1 tbsp vanilla extract

1/4 tsp salt

1/4 tsp ground cinnamon

Pinch (1/8 tsp) ground allspice

Pinch ground nutmeg

Combine all ingredients in a mixing bowl and beat until smooth. Set aside.

Pecan pie syrup:

3/4 cup granulated sugar

3/4 cup corn syrup

2 eggs

1-1/2 tbsp butter, melted

2 tsp vanilla extract

Pinch of salt

Pinch of cinnamon

1 cup pecan halves or pieces

Combine all ingredients except pecans in a mixing bowl and beat on low until mixture is opaque. Stir in pecans. Set aside.

To assemble:

Spread the sweet potato filling evenly over the bottom of the pie crust. Top with pecan syrup. Bake at 325F for 90 minutes. Check for doneness by "jiggling" the oven rack. If the pie is done, the center will be set. You can bake up to an additional 15 minutes if necessary. Remove from oven to a cooling rach and cool completely. Release the side of the springform pan. To serve, cut into wedges.