Homemade potato pie

Ingredients:

For the filling:

• 700 g unpeeled sweet potatoes sweet potato
• 4 tbsp (60 g) butter
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup light brown sugar
• 1/4 tbsp. corn syrup or molasses
• 1 tbsp. vanilla extract
• 1/2 tsp finely grated orange zest
• 1/2 tsp ground cinnamon
• 1/2 tsp fine salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 tsp ground ginger
• A pinch of ground cloves

For the test:

• 1 1/4 cups premium flour
• 2 tablespoons of sugar
• 1/2 tsp fine salt
• 1/4 cup margarine
• 120 g cold butter, cut into cubes
• 1 egg yolk
• 1 tbsp apple cider vinegar or white wine vinegar

For decoration:

• 1 cup heavy cream
• 1 tablespoon of whiskey or cognac
• 1 cup pecans
• 1 egg white
• 3 tablespoons of sugar
• 1/2 tsp ground cinnamon

Preparation:

1. Make the Glazed Pecans: Preheat oven to 180°C. Line a baking sheet with parchment paper.
   
   Lightly beat the egg white until foamy, whisking constantly. Add the sugar and cinnamon. Stir the pecans into the mixture, then spread them in an even layer on a baking sheet.
   
   Bake until nuts are dry and toasted, about 10 to 15 minutes. Cool.
2. Prepare unleavened dough: Place the flour, sugar, and salt in the bowl of a food processor. Attach the paddle attachment and stir the dry ingredients together. Add the margarine and pulse for 10 seconds. Add the butter and continue to pulse until the mixture resembles wet sand.
   
   In a separate bowl, combine the egg yolk and apple cider vinegar. Add to the dough and mix for 3-4 seconds, being careful not to let the dough form a ball. Remove the beater and form the dough into a ball. If the dough is too loose, add 1 tablespoon of ice water and form it into a ball. Then wrap the dough in plastic wrap and shape it into a round shape.
   
   Place the dough in the refrigerator and chill for at least 1 hour or up to 2 days. The finished dough can be stored in the freezer for up to 1 month.
3. Roll the dough out on a lightly floured work surface into a circle 27-30 cm in diameter. Then, place the dough in a 23 cm round baking pan and spread it over the entire surface, including the sides, piercing it with a fork several times. Trim the edges of the dough, leaving a 1.5 cm border for shrinkage.
   
   Place the pan with the dough in a cool place for 20 minutes or more.
4. Prepare the filling: Place the potatoes on a baking sheet and bake until tender, about 40 minutes. Let cool, peel, and lightly mash with a fork. You'll get about 2 cups of mashed potatoes.
   
   Transfer the puree to a food processor and blend with the butter until smooth. Stir in the eggs, cream, brown sugar, corn syrup, vanilla extract, grated orange zest, salt, ground cinnamon, ginger, nutmeg, and cloves.
5. Prepare the cake layer: Preheat the oven to 220°C (425°F). Place the baking sheet in the lower part of the oven. Remove the pan with the dough and line it with a layer of foil or parchment paper. Sprinkle the top with baking beads (ceramic granules) or coins for weight. Bake the crust until the dough is firm and the edges are golden brown, about 25 minutes. After the time has elapsed, remove the foil and weights. Reduce the oven temperature to 190°C (375°F) and continue baking until golden brown, about 10-12 minutes.
   
   Spread the potato filling over the hot crust and continue baking until the filling is set, about 20 minutes. Remove the pie from the oven and let it cool.
6. Decorate the pie with cream and nuts: Pour the cream into a bowl, add the whiskey, and beat until thick and fluffy. Spoon the whipped cream over the pie and sprinkle with candied pecans.