Ingredients for Sweet Potato Pecan Pie
- Yams
- 1/2 cup (1 stick) unsalted butter, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- Graham Cracker Pie Crust
- Dark Corn Syrup
- 1/2 cup packed light brown sugar
- 1 teaspoon maple flavoring or extract
- Pecans
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How to Make Sweet Potato Pecan Pie
- Preheat oven to 425°F (220°C).
- In a large bowl, beat together the mashed sweet potatoes and softened butter until smooth and creamy using an electric mixer.
- Add the sweetened condensed milk, cinnamon, orange zest, vanilla extract, nutmeg, and salt. Mix well.
- Beat in the egg until fully incorporated.
- Pour the sweet potato mixture into the unbaked pie crust.
- Bake for 20 minutes.
- Meanwhile, prepare the pecan topping: In a separate bowl, whisk together the egg, corn syrup, brown sugar, melted butter, and maple flavoring.
- Stir in the chopped pecans.
- After the initial 20 minutes of baking, remove the pie from the oven.
- Reduce oven temperature to 350°F (175°C).
- Evenly spoon the pecan topping over the sweet potato filling.
- Bake for an additional 25-30 minutes, or until the filling is set and the topping is golden brown.
- Let the pie cool completely on a wire rack before serving.
- Serve warm or at room temperature. Garnish with an orange zest twist, if desired.
- Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
183g
Fat
51g
Carbs
24g
