Sweet Potato Pecan Pie

Pat Duran

By
@kitchenChatter

This pie has all the things you like about pumpkin pie and you can substitute pumpkin for the sweet potato if you wish- I make it both ways. Sometime even using the leftover marshmallow sweet potatoes from dinner- works good too! Even added the cranberry relish after the first baking before I put the pecan topping on and bake the second time. Delicious!!


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Comments:

Serves:

1 graham cracker crust

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 lb
sweet potatoes or yams, cooked and peeled
1/4 c
butter, softened
14 oz
can sweetened condensed milk (scm)
1 large
egg
1 tsp
grated orange peel
1 tsp
cinnamon
1 tsp
vanilla extract
1/2 tsp
nutmeg
1/4 tsp
salt
1
8- inch graham cracker crust,baked

Directions Step-By-Step

1
Preheat oven to 425^.
In large mixing bowl, beat hot sweet potatoes and butter until smooth.
Add SCM and remaining ingredients, except crust; mix well.
Pour into crust. Bake 20 minutes.Now make topping.
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Pecan Topping:
1 large egg
2 T. light brown sugar,packed
2 T. dark corn syrup
1 T. melted butter
1/2 teas. Maple flavoring
1 c. chopped pecans
In a mixing bowl beat all ingredients and stir in pecans.
Remove pie from oven; reduce oven temperature to 350^. Spoon topping over pie. Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest twist, if desired. Refrigerate leftovers.

About this Recipe

Course/Dish: Potatoes, Pies, Nuts
Main Ingredient: Potatoes
Regional Style: Southern
Other Tags: Quick & Easy, For Kids, Healthy