When I think of Thanksgiving dessert, most often a Sweet Potato Pie is what comes to mind. Arguably pie is the poster child for Thanksgiving dessert and my holiday spread isn’t complete without multiple versions. Three pies form the Thanksgiving Pie Trinity; Sweet Potato, Pecan and Pumpkin, and this recipe combines two of them.
This is one of those recipes that really makes your house feel like a home. Your kitchen is warm from the oven being on, there are a lot of steps (so kids & family can help) and the ingredients are so fragrant, it’s like the best smelling candle comes to life. The taste is even better! The sweet potato and pecan come together to form a sweet and nutty filling that guarantees this pie a spot at the table for all the Thanksgivings to come.
Ingredients
Sweet Potato Filling:
1 large Sweet Potato
1/3 cup of Cream Cheese
1/4 cup of Creme Fraiche
1/2 cup of packed Light Brown Sugar
1 Egg
1 teaspoon of Vanilla Extract
1/4 teaspoon of Sea Salt
Pecan Pie Filling:
3/4 of a stick of Unsalted Butter (about 2/3 cup)
2/3 cup of packed Light Brown Sugar
A splash of Whiskey
1 Egg
1/2 teaspoon of Lemon Zest
1/2 teaspoon of Sea Salt
1 ⅓ cups of chopped Pecans
Directions
Making the Sweet Potato Pie Filling:
Bake the sweet potato in the oven until soft.
Let it cool and remove skin from the baked sweet potato. (It is ok if the potato is slightly warm from the oven. It will just help everything coagulate/come together).
Add cream cheese, creme fraiche and beat with mixture until combined.
Beat in the egg and vanilla extract.
Add the remaining dry ingredients and set aside.
Making the Pecan Pie Filling:
Combine butter and sugar on stove top in a saucepan until it starts to bubble. Keep mixing.
Add in the salt, a splash of whiskey and lemon zest.
Mix for 30 seconds over medium low heat.
Remove the pan from the burner and let it cool for 15 minutes.
Add in the egg. Continue mixing so the egg does not cook.
Then add chopped pecans and set aside.
Combining the Pie Fillings:
Using a store bought pie crust, use large cookie cutters of your choice to cut discs. Roll out thin and place into cupcake pans.
Layer in the sweet potato filling and then the pecan filling.
Top with a lattice and an egg wash.
Bake in the oven at 350ºF for 15-20 minutes until the crust is golden brown.
