Valley Fig Growers
Sweet Potato Pie with California Fig and Pecan Topping
Makes 8 servings.
Ingredients
Pie:
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
Topping:
1/4 cup butter
1/4 cup packed light brown sugar
1 cup stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs
2 tablespoons maple syrup
1 tablespoon brandy or water
1/2 cup chopped, toasted pecans
Directions
- 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
Nutrition Information
amount per serving
- Calories 505
- % Calories from Fat 49%
- Fat 27
- Cholesterol 99
- Protein 5
- Carbohydrates 60
- Fiber 5
- Iron 2
- Sodium 290
- Calcium 92
- Potassium 410
