Sweet Potato Pecan Pie

READY IN: 1hr 5mins
Recipe by Nancy Van Ess

Sweet Potato Pecan Pie

Top Review by luvcook'n

Absolutely wonderful!! Made as directed and I must say that the orange zest lends such a lovely citrusy note. DH and I agree that this is better (imho) that pumpkin pie. Although you could apply the same method using pumpkin. The crunchy pecan topping is a nice foil for the silky smooth filling. Thank you Sharon for sharing.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees fahrenheit.
  2. With mixer, beat hot yams and butter until smooth.
  3. Add condensed milk, cinnamon, orange rind, vanilla extract, nutmeg, salt, and egg; mix well.
  4. Pour mixture into crust.
  5. Bake 20 minutes.
  6. Meanwhile, make Pecan Topping: Beat together egg, corn syrup, brown sugar, melted butter and maple flavoring. Stir in chopped pecans.
  7. Remove pie from oven; reduce oven to 350 degrees fahrenheit.
  8. Spoon Pecan Topping on pie.
  9. Bake 25 minutes longer or until set.
  10. Cool.
  11. Serve warm or at room temperature.
  12. Garnish with orange zest twist, if desired.
  13. Refrigerate any leftovers.

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