Sweet Potato Pie with California Fig and Pecan Topping
Switch up the sweets at Thanksgiving & swap out pumpkin pie for sweet potato pie. Topped with dried Figs & pecans, this sweet potato pie recipe is a winner.
Servings 8 servings
- 1 ready-made refrigerated pie crust
- 15 ounces sweet potatoes 1 can
- 1/3 cup light brown sugar packed
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 large eggs
- 3/4 cup whipping cream
- 1/4 cup butter
- 1/4 cup light brown sugar packed
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed, chopped
- 2 tbsp maple syrup
- 1 tbsp brandy or water
- 1/2 cup pecans toasted, chopped
- 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