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Sweet Potato And Pecan Pie Recipe

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Sweet Potato Pecan Pie Cheerful Cook
Sweet Potato Pecan Pie Cheerful Cook from cheerfulcook.com

Description

If you're looking for a delicious dessert that's perfect for the fall season, then look no further than this sweet potato and pecan pie recipe. This pie is the perfect combination of sweet and nutty flavors, with a smooth and creamy filling that's sure to satisfy your sweet tooth. The addition of pecans on top brings a satisfying crunch to the pie, making it the ultimate comfort food dessert.

Prep Time

Preparation time for this sweet potato and pecan pie is around 30 minutes.

Cook Time

Cooking time for this sweet potato and pecan pie is around 1 hour and 15 minutes.

Ingredients

  • 1 9-inch pie crust
  • 1 cup mashed sweet potatoes
  • 1 cup light corn syrup
  • 1/2 cup brown sugar
  • 1/4 cup melted butter
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pecan halves

Equipment

  • Large mixing bowl
  • Electric mixer
  • Spatula
  • 9-inch pie dish
  • Oven

Method

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the mashed sweet potatoes, corn syrup, brown sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well with an electric mixer.
  3. Pour the mixture into the 9-inch pie crust, and smooth the top with a spatula.
  4. Arrange the pecan halves on top of the pie, in a circular pattern.
  5. Bake the pie for 1 hour and 15 minutes, or until the filling is set and the pecans are golden brown.
  6. Remove the pie from the oven and let it cool completely on a wire rack.
  7. Serve the sweet potato and pecan pie at room temperature, with whipped cream or vanilla ice cream on top, if desired.

Notes

This sweet potato and pecan pie can be stored in the refrigerator for up to 3 days. To reheat, simply place the pie in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

Nutrition Info

The following nutrition information is per serving:
  • Calories: 455
  • Total Fat: 22g
  • Saturated Fat: 8g
  • Cholesterol: 84mg
  • Sodium: 267mg
  • Total Carbohydrates: 62g
  • Dietary Fiber: 2g
  • Sugar: 49g
  • Protein: 5g

Recipe Tips

  • This recipe can also be made with pumpkin puree instead of sweet potatoes.
  • If you don't have a store-bought pie crust, you can make your own by combining 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/4 cup vegetable shortening, and 1/4 cup cold unsalted butter in a food processor. Pulse until the mixture resembles coarse crumbs, then add 3-4 tablespoons ice water and pulse until the dough comes together. Roll out the dough on a floured surface and transfer it to a 9-inch pie dish.
  • If you prefer a thicker crust, you can double the recipe for the pie crust and use half of it for the bottom crust and half for the top crust. Cut slits in the top crust to allow steam to escape while baking.

Enjoy this delicious and comforting sweet potato and pecan pie recipe with your family and friends. It's the perfect dessert to enjoy during the fall season, and it's sure to become a family favorite.


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