I love sweet potato pie & baked it quite often . This recipe of Martha Stewart was a little different from the traditional sweet potato pie that my best friend had taught me many years ago . Instead of adding evaporated milk , this recipe calls for heavy cream & maple syrup which I find very interesting . I’ve baked these mini pies early of last week & yields exactly 10 mini pies . With the sweetness of the sweet potatoes , I’ve added only 2 tablespoon of brown sugar instead of 1/3 cup . And it was just perfect & not overly sweet with the heavenly pecan topping . I was thinking of literally omitting the sugar when I make this pie the next time . A simple but rich pie with lovely sweet spiced flavour & the pecan topping just made it extra special for the festive season to enjoy !
Jane Austen moment in Persuasion
Chapter 13Lady Russell and Mrs Croft were very well pleased with each other: but the acquaintance which this visit began was fated not to proceed far at present; for when it was returned, the Crofts announced themselves to be going away for a few weeks, to visit their connexions in the north of the county, and probably might not be at home again before Lady Russell would be removing to Bath.
So ended all danger to Anne of meeting Captain Wentworth at Kellynch Hall, or of seeing him in company with her friend. Everything was safe enough, and she smiled over the many anxious feelings she had wasted on the subject.
Sweet Potato Mini Pie With Pecan Topping
Adapted from Martha Stewart. Com
2 to 3 sweet potatoes ( About 2 1/2 cups of puree)
2 large eggs
1/3 cup ( I only used 2 Tbsp) + ½ cup ( for topping) light brown sugar
3 tbsp pure maple syrup
¼ tsp salt
½ Tsp ground cinnamon
¼ Tsp nutmeg
¾ cup + 1 Tbsp(for topping) heavy cream
1 prebaked pie crust or 1 frozen store bought crust ( I’ve made a pâte sablée)
3 Tbsp butter
1 cup pecans ( in pieces if you wish)
1) For sweet potato puree : Bring to a boil sweet potatoes in water till cook (tender) for about 15 to 20 minutes. Drain & mix it with food processor till smooth. Let to cool.
2) For the sweet potato filling: Preheat oven to 180°C. Beat eggs, 1/3 cup of brown sugar & maple syrup till smooth. Add cold sweet potato puree, cinnamon , salt, nutmeg & ¾ cup cream, whisk till smooth texture.
3) Roll the pie crust up onto the rolling pin and gently unroll it over one of the prepared pie pans. Press the crust into the pan and roll the pin over the top of the pan to remove the excess dough. Pour sweet potato mixture into crust. Bake pie about 50 mins ( I’ve baked my mini pies for only 25 mins ) on the lowest rack of the oven till sweet potato filling set. Cover pie with foil if the crust browns too quickly. Let to cool on a rack.
4) For the Pecan Topping : In a sauce pan melt butter on medium heat. Add ½ cup light brown sugar & pecans. Stir till smooth texture about 3 mins. Stir in 1 tbsp of cream & let to cool. Spread pecan mixture over cool sweet potato pie & let to cool till topping has hardened for about 30 mins. ( Do not chill in refrigerator again, keep pie in a cool place up to 6 hours)
Linking this post to Cook Like A Star – Cook Like Martha Stewart hosted by Zoe of Bake For Happy Kids & co - hosted Baby Sumo of Eat your Heart Out with Jocelyn of Riceball Eats.
Submitting this post to AlphaBakes challenge hosted by Ros @ Baking Addict of The More Than Occasional Baker & co - hosted with Caroline of Caroline Makes. And this month's random letter is 'S' as in SWEET !