Sweet Potato Pecan Pie
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- 1 lb
- sweet potatoes or yams , cooked and peeled
- 1/4 c
- margarine or butter
- 1 can(s)
- (14oz) sweetened condensed milk
- 1 tsp
- each ground cinnamon, grated orange peel, and vanilla extract
- 1/2 tsp
- ground nutmeg
- 1/4 tsp
- graham cracker pie crust
- 2 Tbsp
- each dark corn syrup and firmly packed brown suvar.
- 1 Tbsp
- melted butter
- 1/2 tsp
- maple flavoring
- 1 c
- chopped pecans
1Preheat oven to 425. With mixer, beat hot sweet potatoes and butter until smooth. Add sweetened condensed mils and remaining ingredients except crust and Pecan Topping; mix well Pour into crust.
2Bake 20 minutes. Meanwhile, prepare Pecan Topping (see below).
3Remove pie from oven; reduce over to 350. spoon pecan Topping on pie.
Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Refrigerate leftovers.
4PECAN TOPPING Beat together egg, dark corn syrup, brown sugar melted butter and maple flavoring. Stir in the chopped pecans. (Use as noted above.)