Ingredients for Sweet Potato Pecan Pie
- Pie Crust
- 1 large egg
- Fresh Sweet Potatoes
- ½ cup packed light brown sugar
- Unsalted Butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 2 large eggs
- Dark Corn Syrup
- Pecan Halves
- Heavy Cream
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How to Make Sweet Potato Pecan Pie
- Prepare your 9-inch pie crust and set aside.
- **Make the Sweet Potato Filling:** In a medium bowl, beat 1 large egg until light and frothy using an electric mixer.
- Add 2 cups mashed cooked sweet potatoes, ¾ cup packed light brown sugar, ½ cup (1 stick) unsalted butter, softened, 1 teaspoon vanilla extract, ¼ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground allspice, and ¼ teaspoon ground nutmeg.
- Beat at medium speed until completely smooth and well combined, about 2 minutes.
- **Make the Pecan Topping:** In a separate medium bowl, beat 2 large eggs until frothy with an electric mixer.
- Add ½ cup packed light brown sugar, ½ cup light corn syrup, ¼ cup (½ stick) unsalted butter, melted, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon.
- Beat at low speed until just combined, about 1 minute.
- Stir in 1 ½ cups pecan halves.
- Preheat your oven to 350°F (175°C).
- **Assemble the Pie:** Pour the sweet potato filling into the unbaked pie crust, spreading evenly.
- Carefully pour the pecan topping over the sweet potato filling.
- Bake for 60-70 minutes, or until the filling is set and a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges loosely with aluminum foil.
- Remove the pie from the oven and let it cool completely on a wire rack before serving. This allows the filling to set properly.
- Before serving, garnish with whipped cream or a dusting of powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
69g
Fat
34g
Carbs
11g
