Make sure you make this pie for Thanksgiving! Recipe credit to @metmarket Ingredients: 1 homemade or store-bought pie crust pastry (for single crust pie) sweet potato filling: 1 1/2 cup mashed cooked garnet yams (see cook’s tip) 1/4 cup packed light brown sugar 2 tablespoons unsalted butter (melted) 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 1 teaspoon orange zest 1/4 teaspoon grated nutmeg 1/2 teaspoon ground cinnamon pecan topping: 3/4 cup packed light brown sugar 1/4 cup corn syrup 2 large eggs 2 tablespoons unsalted butter (melted) 1/4 teaspoon kosher salt 2 cups pecan halves On a lightly floured work surface, roll pastry into a 14-inch circle. Fit into a 9-inch pie plate and flute edges. Transfer to refrigerator while you prepare filling. Position oven rack in center of oven and preheat to 300°F. In a medium bowl, combine sweet potato filling ingredients. Stir until well combined. Spread filling in prepared crust and chill while you make topping. In a medium bowl, combine brown sugar, corn syrup, eggs, melted butter, and salt. Whisk until ingredients are well combined. Add pecans and stir until well coated. Gently pour topping over sweet potato base, using spatula to evenly distribute. Bake pie in preheated oven 1 hour and 15 minutes, until crust is golden brown and filling is set. Cool at least 45 minutes before serving.
