Makes one 9-in by 13-in pan
Sweet potato custard and bourbon-flavored pecan topping make this the perfect fall treat.
Ingredients
Shortbread Crust
- 1 3/4 cups all-purpose flour
- 3/4 cup confectioners’ sugar
- 6 oz (1 1/2 sticks) unsalted butter
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
Sweet Potato Filling
- 1 lb sweet potatoes
- 8 tablespoons (1 stick) unsalted butter
- 3/4 cup packed light brown sugar
- 1 teaspoon grated lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 eggs
- 1/4 cup buttermilk
Pecan Topping
- 3 eggs
- 1/4 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1/4 cup molasses
- 1/2 teaspoon kosher salt
- 2 tablespoons melted unsalted butter
- 2 cups coarsely chopped pecans
- 1 tablespoon bourbon (optional)
Directions
- Preheat the oven to 375°F. Lightly grease a 9 × 13-inch baking pan, line it with parchment paper or foil, letting the ends hang over, and spray lightly with cooking spray.
- Make the shortbread crust: In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and mix on medium speed until a smooth dough forms, 3 to 4 minutes. Scrape down the bowl as needed. Press the dough evenly into the prepared pan. Bake until lightly golden brown around the edges, 20 to 25 minutes.
- Remove the crust from the oven and raise the temperature to 450°F. Let the crust cool completely in the pan.
- Make the sweet potato filling: Lightly oil the outside of the sweet potatoes and bake until soft, 30 to 35 minutes. Remove the potatoes from the oven and lower the temperature to 350°F. Scoop out the flesh of the potatoes into the bowl of a stand mixer fitted with the paddle attachment.
- Add the butter, sugar, lemon zest, cinnamon, and salt to the bowl and mix on medium speed to combine, 3 to 4 minutes. Scrape down the bowl as needed. Add the eggs one at a time, scraping down the bowl after each addition. Add the buttermilk and mix just until combined, 1 minute.
- Spread the filling evenly over the crust.
- Bake until the filling is set, 25 to 35 minutes.
- While the filling is baking, make the pecan topping: Whisk together the eggs and sugar in a medium bowl. Add the remaining ingredients and mix to combine.
- Pour on top of the sweet potato filling and continue baking until fully set, 25 to 35 minutes more.
- Allow to cool to room temperature before cutting.