Ingredients For Crust:

1 cup graham cracker crumbs

3/4 cup finely chopped pecans

1/4 cup sugar

1/2 teaspoon salt

1/2 cup melted Kerrygold

Unsalted Butter

For Filling:

1 cup sweet potato puree

1 cup evaporated milk

3 large eggs

1/2 cup brown sugar

1/2 cup sugar

1 1/2 teaspoons vanilla extract

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

3/4 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon cloves

For Candied Pecans:

3 tablespoons sugar

1/8 teaspoons salt

2 teaspoons cinnamon

2 tablespoons melted Kerrygold

Unsalted Butter

1 teaspoon vanilla extract

2 cups shelled pecan halves

For Marshmallow Whipped Cream

1 cup heavy whipped cream

5 oz marshmallow fluff

Instructions:

For the pie:

  1. Preheat the oven to 350 degrees F.
  2. Prepare your crust: combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the Kerrygold Unsalted Butter and stir to combine.
  3. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom (I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom).
  4. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set.

For the Filling:

  1. In a large bowl, whisk together the sweet potato puree and evaporated milk. Add the egg and sugar, stirring just until combined.
  2. Add the remaining ingredients and stir to combine.
  3. Pour the filling into the prepared crust and bake at 350 degrees F for about 35-40 minutes or until the center of the pie is set and no longer really jiggly.
  4. Allow to cool to room temperature.

For the Pecans:

  1. Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with foil and lightly grease with cooking spray. Set aside.
  2. In a small bowl, combine the sugar, salt, and cinnamon. In a separate bowl, stir together the butter and vanilla and then toss in the pecans.
  3. Add the sugar mixture and toss to evenly coat the nuts. Spread the nuts out on the baking pan and bake for 30-35 minutes, stirring every 10 minutes.
  4. Once dry and aromatic, remove from the oven and allow to cool completely. Store in an airtight container until ready to serve.

For the Whipped Cream:

  1. In a large bowl or stand mixer fitted with the whisk attachment, whip the cream on medium speed until thickened and medium peaks form.
  2. Add the marshmallow fluff and continue whipping until thickened to a cloud-like consistency.
  3. Dollop on top of the pie and decorate with pecans as desired.

NOTES: To make sweet potato puree, peel and dice one large sweet potato and boil in a medium-sized pot of water until the potatoes are tender to the fork, about 10-15 min depending on the size of your potato pieces. Puree in a blender or food processor with 2-3 tablespoons of water, or more as needed to get a thick but smooth puree. Allow to cool prior to using in pie mixture.

Recipe by Kate Woods