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Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

Lorrie Sterling

Lorrie Sterling

Caramelized Pecan Topping makes this special! Evaporated milk may be used in place of the cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 60.9g
  • 20%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Bake sweet potatoes until tender, peel and mash. Make sure all lumps are removed, straining if necessary.
  2. Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
  3. Bake in preheated oven at 400 degrees F (205 degrees C) 45-55 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on rack.
  4. To make Caramelized Pecan Topping: Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SOCAL REINER
43

SOCAL REINER

10/30/2006

THIS IS SOOO GOOD. I can't stop eating it. I've never really liked pumpkin pie but this is 10 stars. I used baked yams (1-1/2 lbs = 2 medium size yams - perfect for 2 cups), cut back sugar in the pie to 1/2 cup (1/4 cup white, 1/4 cup brown) and 1/3 cup brown sugar in the topping. I also used pumpkin pie spice (1 teaspoon) and 1/2 teaspoon cinnamon. Yam mixture seemed very runny when I put it in the pie crust but cooked up nicely. Watch the topping carefully under the broiler - cooks quickly. The ''Butter Flaky Pie Crust" was easy and delicious too. This pie IS NOT low cal but it doesn't have corn syrup or sweetened condensed milk (YEAH). You could probably make it with Splenda, egg beaters and fat-free half & half and it would still be good. My compliments to Lorrie ... this pie will definitely be on my holiday table!

Cathy
30

Cathy

12/5/2005

Very smooth and creamy. I did add a dash of vanilla extract and 1/4 tsp. nutmeg to the recipe. Absolutely wonderful. I used a deep pie crust though, and still found that I had a lot of mixture left over when finished.

WALKINGINJOY
29

WALKINGINJOY

12/1/2003

The pie filling was really good, Too much sugar for the pecan topping! I would make this agian with less sugar for the topping! This is a great pie for begginers really easy to follow.

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