Sweet Potato-Pecan Pie II

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  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.

Reviews

(4)
Most Helpful

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

Holly Blackwell October 28, 2007

I used canned sweet potatoes instead of 'real' ones. . .but it was still excellent!

Niki W. March 19, 2001

I've fixed this pie before and lost receipe thank you for reprinting it...

judy striegel December 27, 2000

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