Ingredients:
- 1 ¼ cups (150g) all-purpose flour, plus more for dusting
- ½ teaspoon (3g) salt
- ½ cup (113g) unsalted butter, very cold, cut into small cubes
- ¼ cup (60ml) vegetable shortening, very cold
- 5-7 tablespoons (75-105ml) ice water
- 1 ½ cups (340g) cooked and mashed sweet potato (about 2 medium sweet potatoes)
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- ½ cup (120ml) evaporated milk
- 2 large eggs
- 1 teaspoon (5ml) vanilla extract
- ½ teaspoon (2g) ground cinnamon
- ¼ teaspoon (1g) ground nutmeg
- ⅛ teaspoon (0.5g) ground ginger
- Pinch of salt
- 1 cup (200g) pecan halves
- ½ cup (100g) packed light brown sugar
- ¼ cup (57g) unsalted butter, melted
- ¼ cup (60ml) corn syrup (or golden syrup for a British twist!)
- 2 large eggs, lightly beaten
- 1 teaspoon (5ml) vanilla extract
- Pinch of salt
Instructions:
- Make the Pie Crust: Combine flour and salt. Cut in butter and shortening until crumbly. Gradually add ice water until dough comes together. Form into a disk, wrap, and chill.
- Prepare the Sweet Potato Filling: Whisk together mashed sweet potato, sugars, evaporated milk, eggs, vanilla, and spices. Set aside.
- Prepare the Pecan Filling: Combine pecans, brown sugar, melted butter, corn syrup, eggs, vanilla, and salt. Set aside.
- Roll Out the Pie Crust: Roll out the chilled dough on a lightly floured surface. Transfer to pie plate and crimp the edges.
- Assemble the Pie: Pour the sweet potato filling into the pie crust.
- Swirl the Pecan Filling: Drizzle the pecan filling over the sweet potato filling, using a knife or skewer to create a swirl pattern.
- Bake the Pie: Bake in a preheated oven. Cover crust edges with foil to prevent burning. Reduce heat after a certain time.
- Cool and Serve: Cool completely before slicing and serving.