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Ingredients
| walnuts (chopped): 1/3 cup (toasted) |
| hazelnuts - filberts (whole): 1/3 cup (toasted) |
| almonds (whole): 1/3 cup (toasted) |
| graham cracker crumbs: 1 cup |
| dark brown sugar (packed): 1/4 cup (firmly packed) |
| pumpkin pie spice: 1/2 tsp |
| unsalted butter: 5 Tbl (melted) |
| sweet potatoes: 18 oz |
| eggs: 3 (large) |
| salted butter: 3 Tbl |
| dark brown sugar (packed): 1/2 cup (firmly packed) |
| honey: 2 Tbl |
| pumpkin pie spice: 1 tsp |
| light whipping cream (fluid): 1/2 cup |
| unsalted butter: 1/4 cup |
| dark brown sugar (packed): 1/4 cup (firmly packed) |
| honey: 2 Tbl |
| almonds (whole): 1/3 cup (toasted) |
| hazelnuts - filberts (whole): 1/3 cup (toasted) |
| walnuts (chopped): 1/3 cup (toasted) |
Sweet Potato Pie with a Three Nut Topping
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
105 min -
Servings
8 serving(s)
Tags
- For the crust: Coarsely grind all nuts in the food processor.
- Blend in graham cracker crumbs, sugar and pumpkin pie spice.
- Add butter and blend in using on/off turns until moist crumbs form.
- Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish.
- Set aside.
- For the filling: Preheat the oven to 350 degrees F.
- Bake sweet potatoes until tender, about 1 hour.
- Cool potatoes and peel.
- Puree in the food processor.
- Transfer to a bowl and whisk in eggs.
- Cook butter in a heavy medium skillet over medium heat until melted and brown.
- Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly.
- Whisk in cream.
- Add butter mixture to potato puree and blend until smooth.
- Pour the filling into the crust.
- Bake until center moves only slightly when the pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
- Meanwhile, prepare the topping: Stir the first 3 ingredients in a heavy medium saucepan over low heat until the sugar dissolves.
- Increase the heat and boil 1 minute.
- Mix in nuts, coating them completely.
- Spoon hot nut mixture over the pie.
- Continue baking until the topping bubbles, about 5 minutes.
- Transfer to a rack and cool completely.