Silky-rich sweet potato pie topped with a layer of golden caramelized pecan pie, this authentic Southern pie offers a standout dessert for the holidays. Wonderful topped with a scoop of cinnamon ice cream or a dollop of whipped cream. This dessert is surely destined to be a holiday tradition.
Why Try? Can’t decide which pie to have for dessert- this delicious sweet potato pecan pie keeps the choices to a minimum with one fabulous dessert.
Sweet potatoes are an antioxidant rich, anti-inflammatory food, are also rich in dietary fiber and are an excellent source of vitamins A and C.
Ingredients
- 1 cup cooked, peeled sweet potatoes (about 3 sweet potatoes)
- 1 refrigerated 9-inch pie crust, unbaked
- 1 tablespoon butter, melted
- 2 tablespoons heavy cream
- 1/4 cup brown sugar, packed
- 2 tablespoons white sugar
- 1 medium egg, slightly beaten
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3/4 cup sugar
- 3/4 cup light corn syrup
- 2 medium eggs
- 2 tablespoons butter, melted
- 1 tablespoon vanilla extract
- 1 cup pecan halves
Preparation
- 1 Preheat oven to 325°F.
- 2 Unroll pie crust; press into an 8-inch pie pan and crimp edges. Refrigerate 15 minutes.
- 3 Mash sweet potatoes with butter and cream; reserve.
- 4 Combine brown sugar, 2 tablespoons white sugar, 1 egg, 1 tablespoon vanilla extract, salt, cinnamon and nutmeg in electric mixer bowl with reserved sweet potato mixture. Beat on medium speed for 2 to 3 minutes, or until smooth. Set aside.
- 5 Combine 3/4 cup white sugar, corn syrup, 2 eggs, 2 tablespoons melted butter and 1 tablespoon vanilla extract in electric mixer bowl. Blend on low speed for 1 minute or until completely blended. Add pecans and stir to blend. Set aside.
- 6 To assemble pie: spoon sweet potato mixture evenly into the chilled pie crust. Carefully pour pecan mixture over sweet potato mixture.
- 7 Bake for 1 3/4 hours or until filling is set and crust is golden brown.
- 8 Cool before slicing.
