This delightful sweet potato bake combines the creamy texture of mashed sweet potatoes with a rich topping of pecans and a hint of maple, making it a perfect savory-sweet dish.
Ingredients
2 large sweet potatoes
1/4 cup butter
1/2 cup sweetened condensed milk
1 teaspoon cinnamon
1 tablespoon orange zest
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
a pinch salt
2 large egg
1/2 cup corn syrup
1/2 cup brown sugar
1 teaspoon maple extract
1/2 cup chopped pecans
1 whole pie crust
Method
Begin by boiling sweet potatoes with their skins on for about 40 to 50 minutes until they are tender. After they cool, rinse them under cold water and carefully remove the skins. Place the sweet potatoes in a large mixing bowl and mash them until smooth.
In a small saucepan, melt 1/4 cup of butter and then mix it into the mashed sweet potatoes. Use an electric mixer to create a creamy texture. Next, blend in sweetened condensed milk, a dash of cinnamon, grated zest from an orange, a splash of vanilla extract, a pinch of nutmeg, a small amount of salt, and one beaten egg. Stir until the mixture is thoroughly combined and velvety.
Preheat your oven to 425°F (220°C) and pour the sweet potato mixture into a raw pie crust.
While the pie bakes, prepare the topping by whisking together another egg, corn syrup, brown sugar, melted butter, maple extract, and chopped pecans until everything is mixed uniformly. Evenly distribute this topping over the pie.
Reduce the oven temperature to 350°F (175°C) and continue baking the pie for an additional 25 minutes, or until the topping is set and has a light golden hue.
