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For Electric Cooperative Members

1 cup sprouted flour, white spelt flour or all-purpose flour
1/4 teaspoon plus dash salt, divided
1/3 cup cold butter
3 large eggs
1 cup cooked sweet potato, skin removed and pureed
1 cup cane sugar, divided
2/3 cup half and half
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 1/2 teaspoons vanilla extract, divided
1/3 cup maple syrup
1 tablespoon melted butter
1 cup pecan halves

Combine flour and 1/4 teaspoon salt in a small bowl. Cut cold butter into small pieces and cut into flour until mixture is the size of small peas. Gradually sprinkle in 3 to 3 1/2 tablespoons ice water, 1 tablespoon at a time, until mixture holds together when gathered with fork. Press together in disk, wrap in plastic and refrigerate at least 20 minutes. Lightly beat two eggs in medium bowl. Stir in sweet potato puree, 1/2 cup sugar, half and half, spices and 1 teaspoon vanilla. Set aside. In separate bowl, beat remaining egg. Stir in maple syrup, 1/2 cup sugar, melted butter, 1/2 teaspoon vanilla and dash salt. Mix well. Stir in pecans. Preheat oven to 425 degrees. Roll out pastry dough on a lightly floured surface to 11- to 12-inch circle. Transfer to 9- or 10-inch pie pan. Trim crust, allowing half-inch overhang. Fold under the edge and flute. Place on a baking sheet and pour in sweet potato mixture. Bake 25 minutes. Pour pecan mixture over sweet potato layer and spread evenly. Reduce heat to 350 degrees and bake another 20 minutes, or until filling is slightly puffed and knife inserted in center comes out clean. Cool on a rack. Serve within 4 hours or refrigerate, loosely covered, for up to 1 day. Delicious served with a dollop of whipped cream or vanilla ice cream.

Servings: 8. Serving size: 1 slice. Per serving: 435 calories, 6.8 g protein, 21.2 g fat, 27 g carbohydrates, 4 g dietary fiber, 121 mg sodium, 36 g sugars, 101 mg cholesterol 

Cook’s Tip: If you don’t have the spices listed, substitute 2 teaspoons pumpkin pie spice.