Sweet Potato Pecan Pie
Cook
1h 30m
Wait
1h
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
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
Nutrition facts
Per Serving
| Kcal: | 471 kcal |
| Fibers (g): | 2.2g |
| Sodium (mg): | 411mg |
| Carbs: | 79.3g |
| Sugar (g): | 51.6g |
| Fat: | 15.6g |
| Saturated fat (g): | 5.1g |
| Cholesterol: | 109mg |
| Proteins: | 6.9g |
