based on this
3/4 cup packed dark brown sugar
1/4 cup white sugar
1 cup grade B maple syrup
1 teaspoon vanilla extract
1 tbsp AP flour
2 cups pecans (1 cup broken, 1 cup whole)
3 tbsp melted butter (salted; if not, add more than a pinch salt)
1 9 inch pie crust
Beat eggs, then beat everything but pecans (by hand with fork). Place pecans in pie shell, pour in filling, bake at 350 for an hour. Put pie shield on for all but last ten minutes for nice crust edges.
Sweet Potato Gnocchi:
3 lbs sweet potatoes
~2 1/2 cups flour total
2-3 tsp salt
1 1/2 eggs (yes, 1.5), beaten
2 lbs parsnips
1/2 lb russet potatoes
~1 1/4 cups flour total
1/3 cup chopped herbs (oregano and garlic chives)
generous amount fresh-ground pepper
2-3 tsp salt
1 1/2 eggs (yes, 1.5, see a pattern?), beaten
Process for both: roast starchy vegetables until done. Run through food mill while still hot, and make a mound with half the flour specified and a well in the center. Put in the eggs, sprinkle salt/herbs/nutmeg/etc, and stir. Add flour as needed until dough can be rolled into logs, cut, fork-pressed, set on floured tray to wait.
Sweet potato gnocchi served with brown butter sage sauce with chestnuts, parsnip with sauteed mustard greens in olive oil (with some onions, scallions, more garlic chives. Oh, and shredded parmesan.
Not sure how these came out as have not eaten them yet; just recording amounts from winging it.
ETA for verdict: Maple-Pecan pie good -- slightly less sickeningly sweet than the usual recipe, maple flavor present but not super strong. Sweet Potato gnocchi = perfect in the chewy sense that I like. Parsnip gnocchi light and fluffy and likely closer to the platonic ideal, but I like 'em chewier. More flour would probably fix that -- the roasted parsnips & russets were quite dry and didn't need much flour compared to the sweet potatoes.