INGREDIENTS

For the Crust

2 ½ cups all purpose flour

1 teaspoon salt 

1 tablespoon Wholesome Organic Fair Trade Sugar Cane 

2 sticks unsalted butter, cut into pieces 

1 teaspoon white vinegar

⅓ cup ice water

For the Filling

3 large sweet potatoes (about 2 cups worth)

1 cup heavy cream 

½ cup Wholesome Organic Fair Trade Light Brown Sugar

1 tablespoon vanilla extract 

1/2 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon allspice

½ teaspoon salt 

3 large eggs, plus 1 beaten egg for the crust

For the Topping

1 cup pecan halves 

2 tablespoons butter

2 tablespoons Wholesome Regenerative Organic Certified Turbinado Sugar

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INSTRUCTIONS

1. For the crust: Pulse flour, salt and sugar in a food processor until combined. Add the butter, one piece at a time until the dough comes together and the mixture is crumbly. Add ice water until you can pinch the dough and it holds together. Do not overmix.  
2. Break the dough into two pieces and wrap in plastic wrap. Let chill in the refrigerator for a couple of hours.
3. For the filling: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Poke holes into sweet potatoes with a fork and bake on a tray for 1 to 1 and a half hours, until tender. Set aside until cool enough to handle. 
4. Lower your oven temperature to 350 degrees. At this point, roll out one of your dough discs and place into your pie pan. Place parchment paper on top and fill with dry beans or pie weights. Bake for 10 minutes, then remove parchment paper with dry beans. Bake the crust for 5 more minutes. Set aside until ready to fill. 
5. Remove the skins from the cooled sweet potatoes and place the flesh in a large mixing bowl. Mash potatoes and stir with a whisk. Add the cream, brown sugar, vanilla, cinnamon, nutmeg, allspice and salt. Add 3 eggs and whisk until just fully incorporated. 
6. Pour the sweet potato mixture into the pre-baked pie shell. Brush the rim of the crust with the remaining beaten egg. 
7. Bake the pie until mostly set, but still slightly jiggly in the center, about an hour. Cover the edge of the pie crust with foil if it’s getting too dark while baking. 
8. While the pie is baking, make the pecan topping. Combine the pecans, butter and turbinado sugar in a small saucepan over medium heat on the stovetop. Bring to a boil and cook until the pecans start to caramelize. 
9. Pour pecans on a parchment lined baking sheet and allow to cool. Top pie with pecans for serving.