“This is a sumptuous sweet potato pie with a graham cracker crust and crunchy sweet pecan topping. It makes an excellent Fall dessert.” - by EAGLE BRAND®
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- Preheat oven to 425 degrees F. With mixer, beat hot yams and butter until smooth. Add sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt and egg; mix well. Pour into crust.
- Bake 20 minutes. Meanwhile, prepare Pecan Topping, (recipe below).
- Remove pie from oven; reduce oven to 350 degrees F. Spoon Pecan Topping on pie.
- Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest twist if desired. Store leftovers covered in refrigerator.
- Pecan Topping: Beat together egg, corn syrup, brown sugar, melted butter and maple flavoring. Stir in pecans.
Nutrition
Amount Per Serving (8 total)
- Calories
- 614 cal
- 31%
- Fat
- 29.8 g
- 46%
- Carbs
- 55.1 g
- 18%
Based on a 2,000 calorie diet
Share It
Reviews (21)
Rate This Recipe
"Has the potential to be a really great recipe, but I found 1 tsp of orange zest to be way TOO much. The orange zest overpowered the cinnamon/nutmeg flavor and the natural taste of the sweet potato. I ..." See morecouldn't taste the pecans at all. The texture of the filling and the sweetness were perfect and I liked the consistency of the pecan pie topping, but next time I'll use just a pinch of zest (less than 1/8 tsp)."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
