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Sweet Potato Pecan Pie

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

Prep Time:

30 minutes

Cook Time:

1 hour 45 minutes

Serves:

8

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.

Foodie Byte: 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.

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.

Nutritional Information

Calories 514, Carbohydrates 77g, Cholesterol 78mg, Fat 22g, Fat Calories 195, Fiber 3g, Protein 5g, Saturated Fat 7g, Sodium 225mg. Daily Values: Calcium 51.75mg 5%, Phos 109.84mg 11%, Copper 0.26mg 13%, Zinc 1.19mg 8%, Panto 0.86mg 9%, Biotin 3.35mcg 1117%, Iodine 9.31mcg 6%, Magnesium 34.22mg 9%, Iron 1.51mg 8%, Vitamin B6 9%, Vitamin C 2%, Vitamin B12 3%, Vitamin D 4%, Vit E-a-Toco 2%, Vitamin A 144%. Percent Daily Values are based on a 2,000 calorie diet.