Sweet Potato Pecan Pie

Butter Pie Crust Ingredients:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon sugar

8 tablespoons (1/2 cup or 1 stick) unsalted butter (cold, cut into 1/2 inch cubes)

4-5 tablespoons water (cold)

Directions:

1. Pulse the flour, salt and sugar in a food processor to mix.

2. Add the butter and pulse until the mixture resembles a coarse meal, about 6-8 times.

3. Add a tablespoon of water at a time pulsing in between until it starts to clump together.

4. Place the dough on a clean surface and shape it into a disc.

5. Wrap the dough in plastic and refrigerate for at least an hour.

6. Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface.

7. Place the dough into the pie plate and form it.

Sweet Potato Pecan Pie

Ingredients:

1 pie crust

2 cups sweet potato (roasted, peeled and mashed)

2 eggs (lightly beaten)

1/2 cup brown sugar

1/4 cup maple syrup (or golden syrup)

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

2 tablespoons bourbon (optional)

1 1/2 cups pecan halves

Bourbon Glaze

1/2 cup brown sugar

1/2 cup maple syrup (or golden syrup)

2 eggs (lightly beaten)

2 tablespoons butter

1 teaspoon vanilla

1 tablespoon bourbon (optional)

Directions:

1. Place the pie crust into a pie plate.

2. Mix the sweet potatoes, eggs, sugar, maple syrup, vanilla, cinnamon, ginger, nutmeg and bourbon in a large bowl and pour it into the pie crust.

3. Place the pecans on top of the sweet potato filling.

4. Mix the sugar, maple syrup, eggs, butter, vanilla and bourbon and pour it on top of the pecans.

5. Bake in a preheated 375F oven until the pastry id golden brown and the pecan layer is set, about 40-60 minutes.