Heat oven to 375 degrees F. Bake the sweet potatoes for 30-40 minutes or until tender when pierced with a knife.
Roll out pie dough as thinly as possible (recipe below) and use to line a 2-inch deep 8-inch tart pan. Press well into the edges and leave the excess dough overhanging the edge. Line with waxed paper and fill with dried beans or rice. Let chill for 20 minutes, then bake for 10 minutes. Let cool. Turn the oven down to 325 degrees F.
Halve the sweet potatoes and scoop out the flesh into a food processor. Add bothe sugars, the egg, cream, butter, vanilla and ground spices. Process until just smooth.
Trim the dough edge level with the top of the pan, using a sharp knife. Pour in the sweet potato filling.
For the topping, arrange the pecans on top of the filling; whisk the sugars, syrup, eggs, butter, vanila and cinnamon together in a bowl, using an electric whisk until smooth.
Carefully spoon the topping over the pecans and bake for 1 3/4 hours, or until a knife inserted in the middle comes away clean. Let cool in the pan.
Serve, cut into small wedges at room temperature with light cream.
Note-
Cinnamon Pie Dough-
Put 2 c. all purpose flour, a pinch of salt, 1/2 tsp. ground cinnamon, 1 Tbsp. superfine sugar and 1 1/4 sticks chilled, diced butter into a food processor and process briefly, until the mixture resembles bread crumbs. Add 1 small egg yolk and 1-2 tsp. cold water and whiz for 30 seconds. Continue to add a little water and pulse until you have a smooth dough that holds together.
Transfer to a lightly floured surface and knead gently until smooth then wrap in plastic wrap and let chill for 30 minutes before rolling out.
Originally Submitted
11/11/2009
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