Name: Sweet Potato Pecan Pie
Cook time: 1 h 30 min
Yield: 8 Serving(s)
Cuisine: Latin
Ingredients: 1, 9 inch ,prepared crust; 2, cups ,mashed sweet potatoes, skinned and cooked; 3/4, cup ,sugar; 2, large ,eggs, slightly beaten; 1/2, tsp ,klosher salt; 1/4, tsp ,ground nutmeg; 1/2, tsp ,ground cinnamon; 1/4, tsp ,ground allspice; 1, cup ,pecans, coarsly chopped; 2, large ,eggs, beaten; 2, Tbs ,butter, softened; 2, tsp ,vanilla; 1/2, cup ,sugar; 1/2, cup ,dark corn syrup; 1/8, tsp ,Kosher salt; 1/8, tsp ,ground cinnamon

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Easy

Cheap

Cook

1h 30m

Wait

1h

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Category:	Healthy & Light
Seasons

Ingredients

For 8 Serving(s)

Crust

1 9 inch prepared crust

Filling

2 cups mashed sweet potatoes, skinned and cooked
3/4 cup sugar
2 large eggs, slightly beaten
1/2 tsp klosher salt
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground allspice

Topping

1 cup pecans, coarsly chopped
2 large eggs, beaten
2 Tbs butter, softened
2 tsp vanilla
1/2 cup sugar
1/2 cup dark corn syrup
1/8 tsp Kosher salt
1/8 tsp ground cinnamon

Sweet Potato Pecan Pie Directions

Preheat the oven to 325°
Use a 9-inch by 1 1/4-inch deep pie pan to ensure you can hold all of the ingredients
Roll out the pie crust, placing it in the pie dish, and keep it chilled in the freezer until ready for it
Put all ingredients for the filling in a bowl.
Stir together and set aside.
Pulling the pie shell out of the freezer, spoon in the filling.
Smooth to make an even surface.
Pour the topping over it.
Put the pie in the oven and bake for 1 1/2 hours, or until the crust is golden and the fillin set up.
Cool the pie on a rack
Serve slices of the pie at room temperature with a bit dollop of whipped cream