Stovetop, Oven, Pot (large), Pie pan, Knife
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.
Meanwhile, strip the thyme leaves from the stem & set aside.
Cut 2 tbsp of the butter into small cubes. Reserve the rest for the pie filling.
Chop the pecans into small pieces.
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.
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.
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.
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.
Let the pie cool for about 20 min, or chill in the refrigerator overnight. Serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Sweet Potato Pie with Herby Crumble" contains 521 Energy, 29 g of Fat, 61 g of Carbohydrates, 5 g of Protein, 3 g of Fiber.