Sweet Potato Pie with Candied Pecans and Coconut

Name: Sweet Potato Pie with Candied Pecans and Coconut
Prep time: 5 h 20 min
Cook time: 5 h 20 min
Total time: 5 h 20 min
Yield: 10
Cuisine: Southern
Ingredients: 0 teaspoons baking powder; 2 larges eggs, lightly beaten; 296 milliliters all-purpose flour, plus more for rolling; 1 teaspoon granulated sugar; 1 teaspoons ground allspice; 1 teaspoons ground ginger; 177 milliliters heavy cream; 3 Tbsps ice water; 0 teaspoons kosher salt; 1 teaspoons kosher salt; 1 pinch Pinch kosher salt; 158 milliliters packed light brown sugar; 2 Tbsps packed light brown sugar; 237 milliliters pecans, coarsely chopped; 680 grams garnet yams or sweet potatoes (about 3 medium); 118 milliliters sweetened flaked coconut; 2 Tbsps unsalted butter; 8 Tbsps (1 stick) cold unsalted butter, cut into small pieces; 1 teaspoons pure vanilla extract; 1 teaspoon pure vanilla extract; 10 servings Whipped cream, for serving, optional

The recipe Sweet Potato Pie with Candied Pecans and Coconut is ready in roughly 5 hours and 20 minutes and is definitely an amazing vegetarian option for lovers of Southern food. One portion of this dish contains roughly 6g of protein, 29g of fat, and Head to the store and pick up whipped cream, butter, kosher salt, and a few other things to make it today.

Instructions

For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined.

Ingredients you will need

Baking Powder

Crust

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Bowl

Add half of the butter and pulse until the mixture resembles fine cornmeal.

Ingredients you will need

Fine Cornmeal

Butter

Add the remaining butter and continue pulsing until no pieces are larger than peas.

Ingredients you will need

Butter

Peas

Add 2 tablespoons of the ice water and pulse until combined.

Ingredients you will need

Water

Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.

Ingredients you will need

Water

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.

Ingredients you will need

Dough

Roll

Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans.

Ingredients you will need

Beans

Crust

Equipment you will use

Aluminum Foil

Oven

Bake until the edges of the crust are golden, 20 to 25 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil

For the filling: While the crust cools, use a fork to prick the yams all over.

Ingredients you will need

Crust

Yam

Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups.

Equipment you will use

Baking Sheet

Oven

Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs.

Ingredients you will need

Brown Sugar

Allspice

Vanilla

Ginger

Cream

Egg

Salt

Equipment you will use

Bowl

Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.

Equipment you will use

Whisk

Bowl

Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil.

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil

Transfer the pie to a wire rack to cool.

Equipment you will use

Wire Rack

Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes.

Ingredients you will need

Brown Sugar

Vanilla

Butter

Pecans

Sugar

Nuts

Salt

Equipment you will use

Frying Pan

Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling.

Ingredients you will need

Coconut

Let stand at least 20 minutes to cool.

Serve the pie with whipped cream if desired.

Ingredients you will need

Whipped Cream

Equipment

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Weingut Willi Schaefer Graacher Domprobst Riesling Spatlese Number 5. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 69 dollars per bottle.