Sweet Potato Pie with California Fig and Pecan Topping

Makes 8 servings.

1 ready-made refrigerated pie crust

1 can (15-ounce) sweet potatoes

1/3 cup packed light brown sugar

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

2 large eggs

3/4 cup whipping cream

1/4 cup butter

1/4 cup packed light brown sugar

2 tablespoons maple syrup

1 tablespoon brandy or water

1/2 cup chopped, toasted pecans

Preheat oven to 450°. Let pie crust stand at room temperature 15 minutes; unroll and press against side and bottom of 9-inch pie pan (glass recommended). Fold excess crust under and press together to form thick crust edge; flute.
Drain sweet potatoes; mash or whirl in food processor until smooth (potatoes should measure 1 1/8 cups). In medium bowl whisk together sweet potatoes, brown sugar, spice and salt. Whisk in eggs, one at a time, and cream. Pour filling into crust. Bake pie 15 minutes; reduce heat to 350°, shield edge of pie with a ring (or strips) of foil to prevent overbrowning, and continue baking for 25 to 30 minutes or until center moves slightly when shaken. Remove pie to wire rack to cool.
For topping, in small saucepan stir butter and brown sugar over medium heat until melted. Stir in figs, maple syrup, brandy and figs. Bring to a simmer and cook, stirring constantly, 2 minutes or until reduced to a thick, glossy syrup. Remove from heat and stir in pecans. Spoon evenly over warm pie. Cool. Chill for up to 8 hours before serving.

Photo: David Campbell

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