If I had a Most Requested List for the treats I cook, this pie would take the cake.  It is requested so often that I now ONLY make it during the holidays.  No exceptions.  Also, if you think that this bad boy is your basic pecan pie then you are in for a surprise!  This, my friends, is a Sweet Potato Pie topped with Glazed Pecans.  It is the most perfect combination of  sweet, savory and nutty.

I have been making this dessert for a long time.  When I first started baking this pie, I didn’t own a large food processor, so the holidays would consist of waking up at 5-6 am (holiday baking starts early) and going to my mom’s house to puree 4 pounds of boiled and peeled sweet potatoes.  Now I have my own food processor and life is peachy!

I prefer to make my own pie crusts but you can definitely use store bought crust  if you are pressed for time.  You need sweet potatoes, eggs, brown sugar, maple syrup, bourbon (technically optional but why would you do that?), maple syrup, nutmeg, salt, cinnamon, a little almond extract and vanilla extract if you feel adventurous, heavy cream, butter and pecans.  Mix everything up, pour it into your pie crust, and bake for 45-55 minutes.  Make sure your pie has cooled completely before you add the pecans!  To make the pecan topping, toss the pecans with a little butter, brown sugar, and heavy cream in a small saucepan.  It will cook quickly.  Spread them on top of the pie with a spatula.  Refrigerate the pie for a bit to set the topping.  And then enjoy!