Brown Sugar Sweet Potato Pie with Pecans & Pretzels
Thanksgiving celebrations in the US inspired me to make my very first All-American Brown Sugar Sweet Potato Pie with Pecan and Pretzel Crumble Top! And we truly are in love! On this Thanksgiving, we are definitely thankful for one of the best autumnal pies we have ever created in our kitchen! If you have never tasted a sweet potato pie before, you are missing out - it's amazing!
Equipment
Ingredients
For the Sweet Shortcrust Pastry:
- 150 g plain flour
- 75 g unsalted butter cubed
- 50 g icing sugar
- 1 egg yolk
For the Sweet Potato Filling:
- 400 g (raw weight) sweet potatoes unpeeled
- 160 ml double (heavy) cream
- 70 g caster sugar
- 70 g brown sugar
- 2 large eggs
- 1 teaspoon mixed spice
- 1 teaspoon vanilla bean paste
- ¼ teaspoon salt
For the Crumble Top:
- 60 g butter
- 60 g brown sugar
- ¼ teaspoon cinnamon
- 40 g flour
- 30 g salted pretzels
- 30 g pecans
Instructions
Make the Pastry:
- Put flour and cubed unsalted butter in a large mixing bowl. With your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Mix in icing sugar and a pinch of salt. Add egg yolk and stir it in. With your hands, bring the mixture together into a ball. If it is too dry and crumbly, add a tablespoon of water. Knead it very briefly until it comes to a ball of dough - the less you knead, the flakier the pastry will be when cooked.
- Flatten the ball of dough, wrap in clingfilm and pop in the fridge to chill for 30 minutes.
- Preheat the oven to 180°C. Take the pastry out of the fridge and roll the pastry into a large circle. Carefully lift it into your 20cm (8in) loose bottom tart tin. Ease the pastry into the corners and up the sides, pressing the overhand over the rim of the tin. Leave the sides overhanging.
- Prick the bottom with a fork and pop in the oven to bake for 10 minutes. Place a tray underneath the pastry to catch any pastry that will drop off the sides whilst cooking. Then remove from the oven and leave to cool slightly.
Make the Filling:
- Cook your unpeeled sweet potatoes. You can microwave them for approx 10-12 minutes, until soft. Alternatively, cook them in the oven or a steamer. Leave to cool down slightly.
- Scoop all of the flesh out of the cooled potatoes into a large bowl and mash well. Then add thick cream, eggs, both types of sugar, mixed spice, vanilla paste and salt. Mix to combine. If the mixture is still lumpy, pour the mixture into a blender and whizz until it's silky smooth. Reduce the oven temperature to 170°C Fan.
- Pour the sweet potato custard into your slightly cooled pastry case. Smooth the surface with the back of the spoon and place in the oven for 30 minutes. In the meantime, prepare the crumble top.
Make the Crumble Top:
- Break up your pretzels into smaller chunks. Melt the butter in a small saucepan. Take off the heat, add brown sugar, flour, cinnamon, pecans and salted pretzel chunks. Mix everything together and set aside.
- After 30 minutes of the pie baking, take it out of the oven. Scatter the crumble top on top and pop back in the oven for another 25 minutes.
- The custard should be set with a good wobble when shaken gently. Cool at room temperature completely. We find it tastes best after chilling in the fridge for a couple of hours.
Notes
Store the Pie in the fridge for up to 4 days.
Nutrition
Calories: 451kcalCarbohydrates: 64gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 108mgSodium: 175mgPotassium: 280mgFiber: 3gSugar: 34gVitamin A: 7717IUVitamin C: 2mgCalcium: 63mgIron: 2mg
Tried this recipe?Let us know how it was!