Sweet Potato Pecan Pie

Silky-rich sweet potato pie topped with a layer of golden caramelized pecan pie, this authentic Southern pie offers a standout dessert for the holidays. Wonderful topped with a scoop of cinnamon ice cream or a dollop of whipped cream. This dessert is surely destined to be a holiday tradition.

Recipe from The Food Channel
Ingredients
  • 1 9 inch refrigerated pie crust, unbaked
  • 1 cup cooked, peeled sweet potatoes (about 3 sweet potatoes)
  • 1 tablespoon butter, melted
  • 2 tablespoons heavy cream
  • 1/4 cup brown sugar, packed
  • 2 tablespoons white sugar
  • 1 medium egg, slightly beaten
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup sugar
  • 3/4 cup light corn syrup
  • 2 medium eggs
  • 2 tablespoons butter, melted
  • 1 tablespoon vanilla extract
  • 1 cup pecan halves
Related Video
How to Make Sweet Potato Pie

You know fall is in the air when sweet potato pies start appearing on dinner tables. Serve this with some ice cream and you will have a perfect autumn treat.

Directions
1. 
Preheat oven to 325 degrees F.
2. 
Unroll pie crust; press into an 8-inch pie pan and crimp edges. Refrigerate 15 minutes.
3. 
Mash sweet potatoes with butter and cream; reserve.
4. 
Combine brown sugar, 2 tablespoons white sugar, 1 egg, 1 tablespoon vanilla extract, salt, cinnamon and nutmeg in electric mixer bowl with reserved sweet potato mixture. Beat on medium speed for 2 to 3 minutes, or until smooth. Set aside.
5. 
Combine 3/4 cup white sugar, corn syrup, 2 eggs, 2 tablespoons melted butter and 1 tablespoon vanilla extract in electric mixer bowl. Blend on low speed for 1 minute or until completely blended. Add pecans and stir to blend. Set aside.
6. 
To assemble pie: spoon sweet potato mixture evenly into the chilled pie crust. Carefully pour pecan mixture over sweet potato mixture.
7. 
Bake for 1 3/4 hours or until filling is set and crust is golden brown.
8. 
Cool before slicing.
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