Sweet Potato Pie with California Fig and Pecan Topping

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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.

Course: Dessert, Holidays

Keyword: Sweet Potato Pie, Sweet Potato Pie Recipe

Servings: servings

Calories: 413kcal

Ingredients

Pie:

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

Topping:

1/4 cup butter
1/4 cup light brown sugar packed
1 cup Orchard Choice or Sun-Maid California Figs stemmed, chopped
2 tbsp maple syrup
1 tbsp brandy or water
1/2 cup pecans toasted, chopped

Instructions

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.

Notes

Photo: David Campbell

Nutrition