Sweet Potato Pie
With Pecan Topping
2-3 sweet potatoes (1.5 lbs.) peeled and cut into 2-inch chunks
2 large eggs
1/3 cup plus ½ cup packed light brown sugar
3 Tbsps. Pure maple sugar
¼ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¾ cup plus 1 Tbsp heavy cream
1 prebaked pie crust (9 inch)
3 Tbsps butter
1 cup pecans crushed
Sweet potato puree: In a large saucepan, cover sweet potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife (about 15 min). Drain; puree in a food processor until completely smooth. Let cool completely before using.
1 Make filling: Preheat oven to 375. In a large bowl, whisk eggs, ½ cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and ¾ cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust.
2 Bake pie on lowest rack of oven until filling is set (about 50 mins). If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool (1 hour) transfer to refrigerator to cool completely.
3 Make pecan topping: In a medium saucepan, melt butter over medium heat. Add remaining ½ cup light brown sugar and pecans. Cook, stiffing, until sugar is incorporated and the mixture is smooth (about 3 mins). Stir in remaining Tbsp cream; let cool 1-2 mins. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 mins.