With Spiced Wafer & Toasted Pecan Crust and served with Fresh Cinnamon Whipped Cream
For all of you pecan pie lovers out there, here is a variation of the Thanksgiving classic using a winter holiday staple: sweet potatoes. Sweet potatoes are high on my list of one of my favorite foods and I make sure to eat plenty of them on Turkey Day.
This Thanksgiving I wanted to have sweet potatoes not just for the main course, but for dessert too! I was inspired by my Molasses Pecan Pie Tart (recipe on website) and wanted to marry the smoky richness of molasses with the earthy sweetness of sweet potatoes. In addition, pairing the tart filling with a spicy cookie crust brought out all of your favorite warm fall flavors. The end result...a luscious and velvety dessert that acted as the perfect top off to the holiday's decadence.
INGREDIENTS
25-30 Sweetzels Spiced Wafers
½ cup pecans, toasted & finely chopped
½ cup unsalted butter, melted
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp allspice
⅛ tsp ground clove
2 medium sweet potatoes
¾ cup plant-based milk, room temperature
2 large eggs, room temperature
½ cup brown sugar
¼ cup molasses
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp allspice
¼ tsp black pepper
¼ tsp ground nutmeg
¼ tsp kosher salt
⅛ tsp clove
Pecan halves
1 cup heavy whipping cream
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
METHOD
CRUST:
In a food processor, manually pulse about 4 or 5 wafers at a time until small crumbs form. Transfer to a medium mixing bowl and repeat to the remaining wafers. Set aside.
Heat a medium nonstick frying pan over medium heat and add the pecans. Spread them evenly in the pan and allow them to sit for 10 to 15 seconds, then stir again. Keep stirring every 10 to 15 seconds for 3 to 4 minutes, or until the nuts become fragrant. Be careful not to let them burn on any hotspots! Remove from heat and transfer to a small bowl. Allow to cool completely.
Once the pecans are cool, manually pulse them in the food processor until they are finely chopped. Transfer to the bowl with the cookie crumbs and mix to combine.
Add the cinnamon, ginger, nutmeg, allspice, and clove and mix to combine.
Melt the butter in a microwave safe bowl for 15 seconds at a time until it is completely melted. Allow to cool for 3 to 5 minutes.
Stir the melted butter into the wafer mixture until well combined and all of the crumbles are moistened.
Transfer the crumbles to a 9-inch tart pan and evenly press into the bottom and up the sides. Place in the refrigerator to allow the crust to firm up.
FILLING:
Place an oven rack in the middle of the oven. Preheat to 400°F.
Line a rimmed baking sheet with parchment paper. Set aside.
Wash the sweet potatoes with warm soapy water. Pat dry and pierce each sweet potato with a fork 8 to 10 times.
Place the sweet potatoes on the prepared baking sheet and bake for 45 minutes to an hour until tender and a fork can be inserted easily into the center flesh. Remove from the oven, slice open the skin, and allow to cool to room temperature.
Preheat oven to 375°F.
Once the sweet potatoes are cool, add them to the bowl of a standing mixer with the brown sugar, molasses, cinnamon, ginger, nutmeg, allspice, clove, and salt. Mix on medium speed until just combined. While the mixer is running, add the eggs one at a time until combined. Gradually add the milk and mix until well combined.
Remove the tart crust from the refrigerator and place on a rimmed baking sheet.
Using a ladle, evenly fill the tart crust until just below the edge of the crust. Even out the top of the filling with a small spatula.
Arrange the pecan halves in concentric circles on top of the filling. Be careful not to submerge them in the filling.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Be careful to watch that the pecans on top do not burn.
Remove from the oven and transfer the tart in the tart pan to a wire cooling rack. Allow to cool completely.
Cover and chill to store. Serve with homemade whipped cream. Enjoy!
WHIPPED CREAM:
Place the metal bowl and whisk attachment of a standing mixer in the freezer to chill for at least 10 minutes.
Remove the bowl and whisk from the freezer. Add the cream to the chilled bowl and mix on high speed for 2 minutes, or until thickened. Add the vanilla extract and beat until stiff peaks form, about 2 minutes. Lastly, add the cinnamon and nutmeg and beat on high speed until well combined, about 30 seconds.
