Sweet Potato Praline Pie
Makes one 10-inch (25-cm) pie (serves 10)

I love pumpkin pie but if I had to choose I would take this pie in a minute. Its creamy, spicy filling is similar to pumpkin but the crunchy pecan crust, maple nut praline and maple syrup drizzle elevate it to another level. It is both homey and sophisticated. At an elegant fundraiser in Toronto, I personally served this pie to hundreds of guests, and even though I had to twist a few arms for some people to sample it (we're talking about vegetable and dessert in one breath, after all!), the response was overwhelming - it was a runaway hit. The pie is not on our regular menu, but years later I still get hopeful requests for it.

Ingredients
FOR THE CRUST:

• 1 ¼ cups (300 mL) pecan pieces
• 1 ¼ cups (300 mL) all-purpose flour
• 2/3 cup (160 mL) granulated sugar
• 1/3 cup (80 mL) cold butter, cut into
  ½-inch (1.2- mL) pieces
• 2 ½ Tbsp. (38 mL) water

FOR THE FILLING:

• 5 eggs
• 1 cup (240 mL) brown sugar
• 2 tsp. (10 mL) ground cinnamon
• ¼ tsp. (1.2 mL) salt
• 2 ¼ cups (535 mL) cooked and mashed
  sweet potato (about 1 ¼ lb/568 g)
• ¾ cup (180 mL) whipping cream
• 1 ½ cups (360 mL) milk
• 1 tsp. (5 mL) vanilla extract

FOR THE PRALINE GARNISH:

• 1/3 cup (80 mL) brown sugar
• ½ cup (120 ml) maple syrup
• 2 Tbsp. (30 mL) butter
• 2 cups (475 mL) pecan halves

FOR THE TOPPING:

• 1 cup (240 mL) whipping cream
• ½ tsp. (2.5 mL) vanilla extract
• 1 Tbsp. (15 mL) granulated sugar
• ½ cup (120 mL) maple syrup

Directions
FOR THE CRUST:
Preheat the oven to 350°F (175°C). Combine the pecans, flour, sugar and butter in a food processor. Process until mealy and just beginning to clump. Add the water and process until the dough starts to come together to form a ball. Press the pastry into a 10 x 1 ¼-inch (25 x 3-cm) flan pan with a removable bottom. Bake for 20 minutes, until pale golden.

FOR THE FILLING:
Using an electric mixer or whisk, beat the eggs, sugar, cinnamon, and salt until light. Add the sweet potato, cream, milk and vanilla and beat until smooth. Pour into the prebaked crust. Bake for 35 to 45 minutes, until the crust is golden and filling is no longer liquid in the center. Cool to room temperature.

FOR THE PRALINE GARNISH:
Reduce the oven temperature to 325°F (165°C). Butter a baking sheet and line it with parchment paper. Combine the brown sugar, maple syrup and butter in a medium-sized heavy saucepan. Cook, stirring constantly, until the sugar dissolves and the mixture is bubbling. Cook for about 2 to 3 minutes, then stir in the pecans, coating them completely with the syrup. Spread the pecans on the baking sheet. Bake for 15 to 20 minutes, turning occasionally, until dark golden. Remove from the oven and spread on a buttered plate, separating the pecans. Cool.

FOR THE TOPPING:
Whip the cream with the vanilla and sugar. Serve each slice with a dollop of whipped cream, a sprinkling of pralines and a drizzle of maple syrup. Store the pie in the refrigerator for up to 3 days.


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