The table was surrounded by Americans and Peruvians and even a Colombian. The guests had grown from 12 to 18 by a simple knock at the door. Quickly, a large batch of rice was made to compensate for the small turkey and small number of fixings. The Peruvians were now the majority and rice is an essential part of any meal.
After dinner was through, dessert was served. People were not stuffed like a normal Thanksgiving dinner and were ready to enjoy the baked goods: Caramel Cake, Brownies and the Thanksgiving Twofer Pie. Everything was gobbled up, with one of the Americans exclaiming that she had not eaten a brownie in TWO years!
Some changes were made in the making of the recipe. Instead of the “good for everything” pie crust, I chose to make the sweet tart dough. Too many challenges were being reported with the pie crust and I needed a dessert I could serve without worry. Of course, I substituted sweet potato puree for the pumpkin and I used a Pumpkin Pie Spice combination.
Surprisingly, the Thanksgiving Twofer Pie was the star of the afternoon. Sure the brownies were devoured and the cake was eaten. But, most could not get over the fact that I made a sweet potato dessert that they adored. Yeah!
- 1 cup sweet potato puree
- 2/3 cup heavy cream
- 3/4 cup panela sugar (substitute with brown sugar), divided
- 2 large eggs, divided
- 2 large egg yolks, divided
- 2 teaspoon dark rum
- 1 teaspoon vanilla extract, divided
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon & pinch of salt, divided
- 1/2 cup corn syrup
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups pecan halves or pieces
- SWEET POTATO FILLING: Combine sweet potato puree, heavy cream, 1/2 cup panela, 1 large egg, 1 egg yolk, rum, 1/2 teaspoon vanilla, pumpkin pie spice, 1/4 teaspoon salt. Leave filling in bowl.
- PECAN FILLING: Whisk together corn syrup, 1/4 cup panela, butter, 1 large egg, 1 egg yolk, 1/2 teaspoon vanilla, cinnamon, pinch of salt and cinnamon until ingredients are smooth.
- Preheat oven to 450F.
- ASSEMBLY: Pour sweet potato filling into prepared sweet tart crust. Top sweet potato filling evenly with pecans, then top with pecan filling. Poke down any pecans that float to the top and aren't covered with filling.
- Bake pie for 10 minutes.
- Reduce oven temperature to 300F and bake for another 35–40 minutes, or until it is evenly puffed and a slender knife inserted into the center comes out clean (total baking time, 45 to 50 minutes). Transfer pie to a cooling rack and let it stand until it is just warm or until it reaches room temperature.
Thanksgiving Twofer Pie is being served up for Tuesdays With Dorie. This weeks TWD recipe was chosen by Vibi of La casserole carrée (where you will find this weeks recipe). Enjoy more Thanksgiving Twofer Pie by visiting the blogroll at the Tuesdays With Dorie website. Or, see what other goodies we have enjoyed on past weeks!