Sweet Potato Pecan Pie

"I've seen other versions of this on this site but never like this. This version is very similar to one I had in a restaurant in Denver, CO a couple of years ago. Until I tried it, I had always thought mine was the best pecan pie...I set out to recreate it and I did. The sweet potato isn't super stong or obvious but pecan pie lovers will notice it. Dark corn syrup is the secret to a rich and exciting pecan pie. I use the sweet potatoes from a can as a short cut."
 
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Ready In:
1hr 20mins
Ingredients:
8
Yields:
1 pie
Serves:
8-10
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ingredients

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directions

  • Preheat oven to 350F degrees.
  • In a large bowl beat the eggs, sugar, corn syrup, margarine/butter, and vanilla until well blended.
  • Beat in sweet potatoes until well mixed.
  • (Note*) The secret to having the pecans 'float' on top of the pie is to use an electric mixer to mix all of the ingredients up to this point.
  • Stir in the pecans by hand until pecans are nicely coated with the filling.
  • Pour into pie crust.
  • Bake 50-55 minutes until a knife or toothpick inserted comes out clean. You may want to rotate at the 30 minute mark to ensure even baking.

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RECIPE SUBMITTED BY

Hello! Like just about everyone on this site, I love to cook. I especially love to bake--cookies, bars, cakes, and breads. My favorite cookbooks and recipe sources are those by Pillsbury, old copies of Farm Journals that I pick up at garage sales, Betty Crocker and this site. One of my real passions in cooking is experiementing...I look at a recipe and can't help but think how I could make it even better. I am hoping to post some of my creations to share.
 
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