Sweet Potato Pie with Praline

Ingredients:

Pie

• 700-900 g sweet potatoes, about 3 medium tubers
• 2 large eggs
• 3/4 cup heavy cream
• 1/3 cup brown sugar
• 1/4 cup natural sugar cane syrup
• 1 tsp vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 tsp ground nutmeg
• 1/4 teaspoon salt

Praline topping

• 3 tablespoons of butter
• 1/4 cup white sugar
• 1/4 cup natural sugar cane syrup
• 1 cup chopped toasted pecans
• A pinch of salt

Pie dough

• 1 cup premium flour
• 1/4 cup chopped pecans
• 1 tbsp. sugar
• A pinch of salt
• 110 g unsalted butter, chilled and cut into small pieces
• 2 tbsp ice water, add more if needed

Preparation:

1. Preheat oven to 190°C.
2. Roll the dough into a circle approximately 30 x 32 cm in diameter. Carefully place it in a 22 cm pie pan and press the edges with your index finger and thumb. Prick the bottom of the dough all over with the tines of a fork to prevent the crust from puffing up in the oven. Refrigerate until completely chilled, about 45 minutes.
   
   Dough:
   
   Combine the flour, ground pecans, sugar, and salt in a large bowl. Add the butter and rub the butter pieces together with your fingertips or a pastry blender until the mixture resembles coarse crumbs. Add the ice water and mix until the dough is smooth, being careful not to overmix. Squeeze the dough in your hand; if it's too crumbly, add more ice water, a little at a time. Form the dough into a smooth ball, flatten it, and wrap it in plastic wrap. Refrigerate for at least 30 minutes. Can be stored for up to 2 days.
3. Place the sweet potatoes on a baking sheet and roast in the oven until tender, about 45 minutes. Reduce the oven temperature to 350°F (175°C) and remove the sweet potatoes; let them cool slightly before peeling and placing the flesh in a food processor.
4. Blend until smooth, then add the eggs, cream, brown sugar, simple syrup, and vanilla extract. Beat a couple of times to combine, then add the cinnamon, nutmeg, and salt.
5. Place the pan with the dough on a rimmed baking sheet and spread the filling on top. Bake until the center is set, about 40 minutes. Let the pie cool completely, then refrigerate.
6. To prepare the praline toppingIn a small saucepan over medium-low heat, melt the butter and add the sugar, syrup, pecans, and salt. Heat until the sugar dissolves and the mixture is smooth, about 3-5 minutes. Remove from the heat and let cool for 5 minutes.
7. Remove the pie from the refrigerator and pour the praline over the top, spreading it evenly with a spatula or gently rotating the pie. Refrigerate until the topping sets, about 20 minutes. Serve.