Sweet Potato Pecan Pie 

Ingredients: For the crust: – 1 1/4 cups all-purpose flour – 1/2 teaspoon salt – 1/2 cup unsalted butter, chilled and cut into small piece – 2-4 tablespoons ice water

For the filling: – 2 cups mashed sweet potatoes (about 2 medium sweet potatoes) – 3/4 cup packed brown sugar – 1/2 cup evaporated milk – 2 large egg

– 1 teaspoon vanilla extract – 1/2 teaspoon ground cinnamon – 1/4 teaspoon ground nutmeg – 1/4 teaspoon salt

For the pecan topping: – 1 cup pecan halve – 1/4 cup packed brown sugar – 2 tablespoons unsalted butter, melted – 1 tablespoon maple syrup – 1/2 teaspoon vanilla extract – Pinch of salt

Instructions: 1. Preheat your oven to 375°F (190°C). 2. To make the crust, in a large bowl, whisk together the flour and salt. Add the chilled butter pieces and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.

On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish, trim any excess dough hanging over the edges, and crimp the edges as desired. Place the pie dish in the refrigerator while you prepare the filling.

In a large bowl, combine the mashed sweet potatoes, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined.

Pour the sweet potato filling into the prepared pie crust and smooth the top with a spatula.

To make the pecan topping, in a medium bowl, toss together the pecan halves, brown sugar, melted butter, maple syrup, vanilla extract, and salt until the pecans are evenly coated. Sprinkle the pecan mixture evenly over the sweet potato filling.

Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown.

Allow the pie to cool completely before slicing and serving. Enjoy your Sweet Potato Pecan Pie!