Sweet Potato Pie with Chocolate Ganache and Pecan Pralines Recipe
From Thanksgiving Pie with a Twist
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Pralines
Ingredients
• 1 cup raw pecan halves
• 1 cup warm water
• 2 T powdered sugar
• ⅛ salt
Directions
Preheat the oven to 290°F. Add pecans to warm water and soak for 1 minute. Drain completely on paper towels; then toss the pecans in powdered sugar mixed with salt in a small bowl. Spoon onto a baking sheet in a single layer, and cook for 40 minutes, turning periodically. Remove from heat and let air dry on the pan.
Crust
Ingredients
• 4 T butter
• 1 T sugar
• Pinch of salt
• ¾ cup flour
• 2 T cold water
Directions
Preheat the oven to 350°F. In an electric mixer using the whip attachment, combine the butter, sugar, salt, and flour. Process until pea-size balls form. Slowly add the cold water until the dough pulls together. Wrap the dough in plastic wrap and refrigerate for 1 hour. On a flat, floured surface, roll the dough to ⅛-inch thickness. Line 6 (4-inch) tartlet pans with the dough and trim the edges. Bake for just 8 minutes; this ‘blind’ baking step sets the crust so the filling can be added. Let cool to room temperature.
Filling
Ingredients
• 2 medium sweet potatoes
• 2 eggs
• 1 egg yolk
• 4 T butter, melted
• 1 oz. (2 T) brown sugar
• 1 oz. (2 T) maple syrup
• ⅓ cup heavy cream
• 1 vanilla bean, split and scraped
• ¼ tsp. salt
• ¼ tsp. cinnamon
• ¼ tsp. cloves
• ¼ tsp. nutmeg
Directions
Preheat the oven to 425°F. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, or until tender. Peel when cool enough to handle and then puree in a food processor. Measure out 1 cup of puree; use any remaining puree for another purpose. In a metal mixing bowl, use a wire whisk to combine the eggs, egg yolk, and butter with the puree. Add the remaining ingredients to the mixture.
Ganache
Ingredients
• ¾ cup heavy cream
• ½ chopped semisweet chocolate
Directions
Scald the cream in a medium saucepan over medium-high heat. Add the chocolate and remove from the heat. Let stand for 4 minutes and then whisk until smooth; set aside and keep warm.
Putting It All Together
Fill the baked tartlet pans with equal parts of the potato mixture and bake for 30 minutes; remove from oven and let cool for 15 minutes. Remove the baked pies from the pans. Cover each tartlet with a thin layer of ganache. Top the pies with a pecan praline. Serves 6.
From The Rusty Parrot Cookbook: Recipes from Jackson Hole’s Acclaimed Lodge by Darla Worden and Eliza Cross, courtesy of Gibbs Smith, gibbs-smith.com.
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