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Sweet Potato Pecan Pie

Holiday.Cook's picture
Ingredients
For sweet potato filling
  Egg 1
  Mashed cooked sweet potato 1 1⁄2 Cup (24 tbs) (Fresh)
  Sugar 1⁄4 Cup (4 tbs)
  Unsalted butter/Margarine 2 Tablespoon, softened
  Vanilla extract 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground allspice 1⁄8 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
For pecan topping
  Eggs 2
  Sugar 1⁄2 Cup (8 tbs)
  Dark corn syrup 1⁄2 Cup (8 tbs)
  Unsalted butter/Margarine 2 Tablespoon, melted
  Ground cinnamon 1 Dash
  Pecan halves 1 Cup (16 tbs)
  Heavy cream 1⁄2 Cup (8 tbs), whipped
Directions

GETTING READY
1. Prepare the pie shell and keep aside.
2. Preheat oven to 350°F before baking.
3. Add eggs to a medium bowl and using a portable electric mixer, beat the eggs to turn fluffy. Add rest of the filling ingredients and at medium speed, continue to beat for 2 more minutes for the filling to become smooth. Keep aside.
4. Take another medium sized bowl, add eggs and using a portable electric mixer, beat to a fluffy level. Mix corn syrup, sugar, vanilla, melted butter and cinnamon and on low speed, beat for about 1 minute to blend the mixture. Add the pecans and keep aside the topping.

MAKING
5. Take an unbaked pie shell and add the sweet potato filling to its bottom and spread evenly. Top with pecan topping and bake for about 60 minutes to 70 minutes or till a knife when inserted into the middle comes non-sticky.
6. Take out, transfer to a rack and cool thoroughly.

SERVING
7. Garnish with whipped cream and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pecan
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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