Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

33
bluebayou 1

"This is the perfect Thanksgiving pie. Sweet potatoes and pecans make such a wonderful combination. And everyone know it wouldn't be Thanksgiving without pie."

Ingredients

{{adjustedServings}} servings 772 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 772 kcal
  • 39%
  • Fat:
  • 53.3 g
  • 82%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
  3. Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
  4. Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
  5. Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.
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Reviews

33
  1. 39 Ratings

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Really tasty and rich. Makes for a good and easy holiday pie. However, I would recommend using a deep dish crust. We had too much filling to put into a regular crust.

So yummy! Definitely a comfort food delicacy in my book. I tried it two ways. Once with the seasoning the listed and another with 2 teaspoons of "McCormik's Pumpkin Pie Spice" (which includes:...

EXCELLENT!!! THE RECEIPE RESULTS IN SLIGHTLY MORE FILLING THAN NEEDED FOR NINE INCH PREPACKAGED PIE CRUST.