Sweet Potato-Pecan Pie

Submitted by Nancy Van Ess

"Sweet Potato-Pecan Pie"

 

• Ready In: 1hr 15mins
• Ingredients: 18
• Serves: 12

ingredients

• 1 pie crust, unbaked (9 inch)

• Filling

• 1 large egg
• 1 1⁄2 cups fresh sweet potatoes, mashed cooked
• 1⁄4 cup sugar
• 2 tablespoons unsalted butter or 2 tablespoons margarine, softened
• 1 teaspoon vanilla extract
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cinnamon, ground
• 1⁄8 teaspoon allspice, ground
• 1⁄8 teaspoon nutmeg, ground

• Pecan Topping

• 2 large eggs
• 1⁄2 cup sugar
• 1⁄2 cup dark corn syrup
• 2 tablespoons unsalted butter or 2 tablespoons margarine, melted
• 1 teaspoon vanilla extract
• 1 dash cinnamon, ground
• 1 cup pecan halves
• 1⁄2 cup heavy cream, whipped stiff

directions

1. Prepare pie shell,set aside.
2. Make sweet potato filling: In medium bowl, with electric mixer, beat 1 egg until frothy.
3. Add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
4. Make pecan topping: In medium bowl, with mixer, beat eggs until frothy.
5. Add sugar, corn syrup, melted butter, vanilla and cinnamon.
6. Beat at low speed just until mixture is well blended, about 1 minute.
7. Stir in pecans.
8. Preheat oven to 350 degrees Fahrenheit.
9. To assemble: Turn sweet potato filling into unbaked pie shell, spreading evenly.
10. Pour pecan topping over top.
11. Bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
12. Remove pie to rack to cool.
13. Just before serving decorate with whipped cream.

Reviews

[HawaiianBaker]

My husband's comment "This is definitely a do-over!" Delicious! Tasted like a pecan pie with a little texture of pumpkin pie. I added more of each spice, used brown sugar instead of white, and half corn syrup/half maple syrup (recommended by another reviewer). While the filling wasn't super-shallow in the pie dish, I would agree with other's recommendations to double/increase the filling. This is such a good pie you're going to want more of it anyways!

 

[CindyCRNA]

I took another reviewers advice and I added 1T of bourbon to the filling. I also doubled the filling except I left the white sugar at 1/4 cup and added 1/2 cup brown sugar. I used Karo brown sugar corn syrup for the dark corn syrup and added natural maple flavoring. I added a pinch of cloves to the filling and 1/2t of fresh ground nutmeg. I think I only baked it about 50 minutes.

 

[Maeven6]

I am giving this a five star rating because to do otherwise would not be fair. I did change this greatly though. First I used Splenda in the pumpkin layer. Secondly I left out completely the sugar in the top layer and used only the corn syrup. The results a lower carb version and less sweet. I was recieved rave reviews and a thanks giving a less sweet option.

 

[Marie 7]

hands down, the best sweet potato-pecan pie recipe I have ever tried...and I have tried many! Perfect texture and not too sweet. :)

 

[pixitrix]

Wonderful!! I don't usually like pecan pie (too sweet for my taste) but added with the sweet potatoes, this recipe is excellent! It will definitely be a holiday staple at my home.