Honey Nut Sweet Potato Pie

INGREDIENTS

Filling

• 18 oz. sweet potatoes

• 1/4 cup honey

• 1/4 cup dark brown sugar, firmly packed

• 3 large eggs

• 3 tbsp. butter

• 1 tsp. pumpkin pie spice

• 1/2 cup heavy cream

• One 9" pie crust

Topping

• 1/4 cup butter

• 2 tbsp. honey

• 1/4 cup dark brown sugar

• 1/2 cup almonds, coarsely chopped, toasted

• 1/2 cup walnuts, coarsely chopped, toasted

DIRECTIONS

Bake sweet potatoes in oven at 350 degrees until soft, approximately 1 hour.

Allow sweet potatoes to cool.

Peel and process in a food processor until smooth, add eggs and pulse a few times just until incorporated.

In a heavy-bottom saucepan, cook butter until melted and just starting to turn brown, add honey, sugar and pumpkin pie spice.

Stir constantly for 1 minute over medium heat; remove from heat and whisk in cream.

Fold butter and honey mixture into sweet potatoes.

Line a 9 inch glass pie dish with crust, pour sweet potato filling into crust and bake at 350 degrees for approximately 40 minutes, until center moves just slightly when shaken. If crust edges start to brown too quickly cover with foil.

While pie is baking, mix butter, honey and brown sugar in a heavy-bottom saucepan on low heat until sugar dissolves; mix in nuts and allow to cool.

Spoon nut mix over pie and continue baking until topping bubbles, approximately 5 to 10 minutes.

Remove from oven and cool completely on a wire rack.