Sweet Potato Pie with Pecan Crust
GFF Magazine
GFF Magazine, a quarterly magazine for food lovers, celebrates uncompromisingly Good Food (Forever), drinks, and destinations, and the joy of creating and sharing them with others. And, oh yes: it’s Gluten-Free (Forever), too, although you’ll never taste the difference. Each issue features recipes from top chefs, cookbook authors, and bloggers; tutorials for mastering gluten-free cooking; trends, products, people, and places worth knowing about; deliciously indulgent travel; lifestyle extras that’ll elevate your everyday; and a whole lot of fun and stunning photography along the way.
Ingredients
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2 cups pecans
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¾ cup light brown sugar
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1 tablespoon melted unsalted butter
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2 large eggs
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¾ cup light brown sugar
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2 cups sweet potato puree
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6 tablespoons melted unsalted butter
Tools
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whisk
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measuring cups
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measuring spoons
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large bowl
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spatula
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liquid measuring cup
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food processor
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cooling rack
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June Oven
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fluted tart pan with removable bottom
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.
June Oven
Make the crust base
In the base of a food processor, grind the nuts and brown sugar until fine, about 60-90 seconds. With the motor running, slowly add the melted butter and mix until the dough sticks together when pinched, about 30-60 seconds.
2 cups pecans
¾ cup light brown sugar
food processor
1 tablespoon melted unsalted butter
measuring cups
measuring spoons
Line the tart pan
Using your fingers and the bottom of a measuring cup, press the dough evenly into the bottom and up the sides of the tart pan. (The measuring cup will help you get a smooth, compact and even crust.)
fluted tart pan with removable bottom
Parbake the crust
Transfer the crust to the middle shelf of the June Oven. Parbake the crust 15 minutes, until lightly golden. June will notify you when the crust is ready.
Cool the crust and preheat the June Oven
Remove the crust from the June Oven and transfer to a cooling rack to cool completely before filling. When ready to continue, preheat the June Oven to 325°F on the Bake cook mode using the button below.
cooling rack
Start the pie filling
In a large bowl, mix together the eggs, brown sugar and sweet potato puree.
large bowl
2 large eggs
¾ cup light brown sugar
2 cups sweet potato puree
spatula
Finish the pie filling
Add the melted butter, cream, vanilla, cinnamon, salt, nutmeg and ginger. Stir until well combined. Pour the filling into the cooled tart crust.
6 tablespoons melted unsalted butter
½ cup heavy whipping cream
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
liquid measuring cup
Bake the pie
Place the pie on the middle shelf of the June Oven. Bake 50 minutes, until the filling is just set and slightly browned around the edges. If desired, follow on-screen instructions to keep cooking.
Cool, garnish and serve the pie
Remove the pie from the June Oven and transfer to a cooling rack. Allow to cool completely before removing from the pan. Serve within 2 hours of cooking and garnish with candied ginger, if using.
¼ cup sliced candied ginger
