Ingredients:

  • 1 1/4 cups (155g) All-purpose flour
  • 1/2 cup (113g) Unsalted butter, cubed and frozen
  • 1/2 tsp salt
  • 4 tbsp ice water
  • 1 1/2 cups (340g) Roasted sweet potato puree
  • 1/2 cup (100g) Granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) Heavy cream
  • 4 tbsp (56g) Unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup (120g) Pecan halves
  • 1/2 cup (120ml) Dark corn syrup
  • 1/2 cup (100g) Packed light brown sugar
  • 1 large egg
  • 2 tbsp (28g) Unsalted butter, melted
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves

Instructions:

  1. Mix the 1 1/4 cups flour and 1/2 tsp salt, then cut in the 1/2 cup frozen butter until it looks like coarse crumbs. Note: Tiny lumps of butter are good; they create the steam vents for flakiness.
  2. Add 4 tbsp ice water one tablespoon at a time until the dough just holds together.
  3. Wrap the dough and refrigerate for 30 minutes until firm to the touch.
  4. Roll out the dough, fit it into the 9 inch pan, and bake at 375°F for 15 minutes with weights. Note: This prevents the soggy bottom syndrome by sealing the crust before the wet filling hits it.
  5. Combine 1 1/2 cups sweet potato puree, 1/2 cup sugar, 2 eggs, 1/4 cup heavy cream, 4 tbsp melted butter, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground cloves.
  6. Whisk until no lumps of potato remain and the color is uniform.
  7. Spread the sweet potato mixture into the par baked crust.
  8. Whisk 1/2 cup dark corn syrup, 1/2 cup brown sugar, 1 egg, 2 tbsp melted butter, and 1/4 tsp salt.
  9. Stir in the 1 cup pecan halves until every nut is coated in the glossy syrup.
  10. Pour the pecan mixture over the potato layer and bake at 350°F for 50-60 mins until the center only jiggles slightly.