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    You are in: Home / Recipes / Sweet Potato Pecan Pie Recipe
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    Sweet Potato Pecan Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Saeriu's Note:

    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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    Serves: 8-10



    Units: US | Metric


    1. 1
      Preheat oven to 350F degrees.
    2. 2
      In a large bowl beat the eggs, sugar, corn syrup, margarine/butter, and vanilla until well blended.
    3. 3
      Beat in sweet potatoes until well mixed.
    4. 4
      (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.
    5. 5
      Stir in the pecans by hand until pecans are nicely coated with the filling.
    6. 6
      Pour into pie crust.
    7. 7
      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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    Nutritional Facts for Sweet Potato Pecan Pie

    Serving Size: 1 (112 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 470.5
    Calories from Fat 189
    Total Fat 21.0 g
    Saturated Fat 3.7 g
    Cholesterol 79.3 mg
    Sodium 234.1 mg
    Total Carbohydrate 70.3 g
    Dietary Fiber 2.1 g
    Sugars 38.1 g
    Protein 4.7 g

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