Sweet Potato Pie with Herby Crumble

Step 1

Preheat the oven to 350ºF. Add the sweet potatoes to a large pot of water. Bring the water to a boil on high heat. Lower the heat to medium, cover & cook the sweet potatoes until they are fork tender, about 35-40 min.

Step 2

Meanwhile, strip the thyme leaves from the stem & set aside.

Step 3

Cut 2 tbsp of the butter into small cubes. Reserve the rest for the pie filling.

Step 4

Chop the pecans into small pieces.

Step 5

In a shallow bowl, add the flour, brown sugar, thyme & cubed butter. Mix with your fingers & pinch the butter into the dry ingredients until the mixture is a wet sand texture. Add the pecans, mix & set aside.

Step 6

Once the sweet potatoes are fully cooked, remove them from the pot & let them cool for about 5 min. Carefully remove the peel from the potatoes. Add the remaining butter & mash with a fork until smooth.

Step 7

Add the sugar, pumpkin pie spice & a pinch of salt. Stir together, then add the cream & eggs. Whisk to combine. For a smoother texture, use an immersion blender to combine.

Step 8

Add the batter to the graham cracker crust & smooth the top with a spatula. Top the batter with the crumble mixture. Add to the oven & bake at 350ºF for about 1 hour, until the pie is fully cooked (when a knife inserted into the center of the pie comes out clean). If desired, broil the crumble topping for 1-2 min to lightly brown the top.

Step 9

Let the pie cool for about 20 min, or chill in the refrigerator overnight. Serve & enjoy!