Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

Prep Time

30 minutes

Cook Time

105 minutes

Serves

8 people

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.

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