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This is THE BEST pie crust and THE TASTIEST filling and THE MOST AWESOME buttery streusel topping. Now that you know how I really feel, go ahead and give this a whirl. (Oh, and when I call for yams, I'm talking about the ones with the orange insides that everyone calls sweet potatoes but are actually yams!) Prep plan: Give this baby ample time to cool down, because a settled sweet potato pie is actually a denser, richer, more delicious one.
1 ¼ cups all purpose flour
½ teaspoon fine sea salt
½ cup (1 stick) cold unsalted butter, cubed and chilled again
¼ cup ice water
1 ½ pounds (2 very large or 2 medium) yams, aka what you know as sweet potatoes (or 2 ¼ cups pre-cooked mashed yams)
¾ cup sugar
½ cup sweetened condensed milk
¼ cup light brown sugar
2 eggs
1 tablespoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon fine salt
Dash nutmeg
1 cup pecans
¼ cup firmly packed dark brown sugar
3 tablespoons cubed unsalted butter, chilled
3 tablespoons flour
½ teaspoon ground cinnamon
⅛ teaspoon fine sea salt
2 cups heavy cream
1 or 2 vanilla beans, scraped (or 2 teaspoons vanilla extract)
3 tablespoons white sugar or confectioners sugar
Okay, I’ll admit it—it’s really that good.
Smoky, slow-cooked greens perfection inspired by John's granny.
For when you need gravy, and you need it now. Greatest Thanksgiving hack ever!
Cheese should be an essential part of your Thanksgiving dinner.
