Description
Delicious Sweet Potato Pie with Maple Glazed Walnuts. Perfect great for a sunny (or rainy) day in fall.
Ingredients
Scale
For the crust
- 1 1/4 cups (165g) all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1/2 cup (115g) butter
- 1/4 cup (60ml) ice water
- 1 tsp. apple cider vinegar
For the filling
- 3–4 medium sweet potatoes (about 25–28 oz. )
- 3 tbsp. butter
- 3 medium eggs
- 3/4 cup (150g) brown sugar
- 2 tbsp. maple syrup
- 2/3 cup (160ml) milk
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
For the topping
- 1 cup (100g) walnuts
- 1/4 cup (50g) brown sugar
- 2 tbsp. maple syrup
- flaky sea salt
Instructions
- Start with topping by roasting the walnuts. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment, spread the walnuts on top and bake for about 6-8 minutes until crisp and fragrant (not burned!). Take out of the oven and let cool down.
- Prick the sweet potatoes several times with a fork and place them on a baking sheet lined with baking parchment. Bake at 390°F (200°C) for about 45-60 minutes (depends on the size) and turn them once in a while. Check at the end of the baking time with the fork if the potatoes are cooked through. They should be soft all the way through. Take out of the oven and let cool down a bit, then peel and collect 2 cups (500g) of the flesh in a bowl. Add the butter and mesh with a fork until you get a smooth paste. Set aside.
- As soon as the potatoes are in the oven prepare the dough by mixing the water with the apple cider vinegar. Place in the fridge for some time (or add an ice cube) to cool it down. Mix the flour with salt, and sugar in a large bowl, add the cold butter in small pieces and cut with a knife or pastry blender into pea-size pices. Add some of the cold vinegar water mix and knead quickly with your hands until the dough starts coming together – add some more water if needed. The dough should not be sticky. Wrap in plastic wrap and place in the fridge for about 45 minutes.
- Roll out the dough on a floured surface slightly larger than a 9 inch (23cm) pie dish, then transfer to the pie dish and press to the bottom and sides. Tuck in the overlapping dough and form a nice edge. Place in the fridge for another 10-15 minutes. Then the potatoes are out of the oven, take the pie crust out of the fridge and line with a piece of baking parchment, fill with baking beans and blind bake at the same temperature for 12-15 minutes. Remove the baking beans and bake for another 5-8 minutes until the crust has a nice golden color. Take out and let cool down. Reduce the heat of the oven to 350°F (175°C).
- In a large bowl mix the eggs with sugar, maple syrup, milk, nutmeg, and salt until well combined. Add the mashed potatoes and mix until smooth. Pour into the pre-baked crust and bake for about 40-50 minutes. The edges should have set, but the center is still a bit wobbly, if you move the pie dish.
- To finish the cake prepare the topping by breaking the walnuts into small pieces and mix with the brown sugar, maple syrup, and some salt. Spread over the baked pie and bake for another 10-12 minutes. Take out of the oven and let cool down completely. Serve with some (maple) whipped cream.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10