This Thanksgiving, we're grateful for this fun twist on a classic sweet potato pie topped with festive crushed candied nuts.Sponsored by Daisy.IngredientsPie Dough 1 1/3 cups unbleached all-purpose flour 2 teaspoons sugar 1/4 teaspoon salt ½ cup cold unsalted butter3 to 4 tablespoons ice water Filling1 3/4 cup pure pureed sweet potato3 large eggs1/2 cup heavy cream1/2 cup sour cream (not reduced fat), room temperature1 cup dark brown sugar2 tablespoons Maple Syrup 1 1/2 teaspoons cinnamon3/4 teaspoon ground ginger1/2 teaspoon kosher salt1/4 teaspoon allspice Candied Nuts1/2 cup granulated sugar2 tablespoons brown sugar1/2 teaspoon kosher salt1 teaspoon ground cinnamonpinch of black pepperpinch cayenne1 large egg white, at room temperature1/2 pound pecan halvesStepsTo make the crust: In the bowl of a food processor, pulse together flour, sugar and salt. Add in cubed butter and pulse until the butter is incorporated, about10 seconds or into flour and is the size of peas. Add water and continue to pulse until the dough stays together when pinched with your hands. If it crumbles add more water, 1 tablespoon at a time. Transfer the dough to a work surface and shape into a ball. Wrap the ball in plastic wrap and flatten into a disk. Refrigerate the dough for at least 30 minutes or overnight. On a lightly floured surface, roll dough out to a 12-inch circle. Place rolled out pie dough 9” pie dish. Fold over any excess dough, then flute edges. Prick bottom of crust with a fork and transfer to the refrigerator to chill crust for 30 minutes. In the meantime, heat oven to 375 degrees F. Line chilled crust with parchment paper and fill with pie weights. Bake for 20 minutes then remove parchment paper and pie weights and bake for additional 5 to 7 minutes or until crust is pale golden. Remove from oven and transfer to a wire to make filling.To make the filling: In a large bowl, whisk together all the filling ingredients. Pour mixture into cooled pie shell. Transfer pie to a large baking sheet. Bake pie until crust is golden and center jiggles slightly when pan is shaken, about 50-60 minutes. Remove from oven and transfer to a wire rack to cool completely before serving.Serve with candied nuts (recipe follows) and whipped cream. Next, make the candied nuts.Heat the oven to 300°F. Line a rimmed baking sheet with a nonstick baking mat or parchment. In a small bowl, whisk together both sugars salt, cinnamon, cayenne and black pepper; set aside. In a large bowl, whisk the egg white and water until frothy. Add the walnuts and toss to coat. Sprinkle the sugar mixture in and toss to coat. Pour nuts onto prepared baking sheet and spread nuts out to an even single layer. Bake until nuts start to smell caramelized, about 45 minutes, stirring every 15 minutes for even baking. Remove pan from oven and transfer to a wire rack to completely before storing. Once completely cooled candied nuts can be stored in an airtight container at room temperature for up to two weeks.For more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade