Sweet Potato-Pecan Pie II

Top Review by Holly Blackwell

Forgot the evaporated milk but it still came out great. Also used pumpkin instead of sweet potato. 2 cups.

Ingredients Nutrition


  1. Place crust in lightly greased pie tin.
  2. Filling: Whis k together 1 cup of sweet potatoes and 1 tbsp.
  3. butter.
  4. In a large bowl beat two eggs until well mixed; add the sweet potatoes to the eggs.
  5. In a separate bowl, mix together the evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon, nutmeg, and salt, then add to the sweet potato mixture and mix well.
  6. Pour this combined mixture into the pie crust. Sprinkle 1 cup chopped pecans evenly over the top (they may sink into the mixture, that's OK). Bake at 375 degrees for 35-45 minutes (until tester comes out clean). Let pie cool.
  7. To make topping: Whip cream until soft peaks form, then add confectioners' sugar and continue to whip until stiff peaks form.
  8. Use pastry tube with star tip to decorate pie.

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