sweet potato pecan pie
(1 RATING)
Yet another recipe I found in the cookbook that my great aunt gave me that was compiled for her local high school homecoming reunion. I saw it and thought it sounded good, but I think orange honey in place of the corn syrup would be even better. So, here it is with my changes. Enjoy! (Prep time includes time needed to cook potatoes, but you could microwave them and be done much faster.) **Original recipe is from the Plummerville Homecoming Cookbook, 1994, and the recipe credit goes to Martha Jo Durham Brown.**
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prep time
40 Min
cook time
50 Min
method
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yield
Makes one pie.
Ingredients
- 1 - 9 inch pie crust, unbaked
- 1 pound (2 medium) yams or sweet potatoes, cooked and peeled
- 1/4 cup butter
- 1 teaspoon grated orange rind
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 can (14 oz.) sweetened condensed milk
- 2 - eggs
- PECAN TOPPING:
- 1 - egg
- 3 tablespoons orange honey or corn syrup
- 3 tablespoons brown sugar
- 1 tablespoon butter, melted
- 1/2 teaspoon maple extract
- 1 cup pecans, chopped
How To Make sweet potato pecan pie
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Step 1Preheat oven to 350 degrees. In a large mixing bowl, beat hot yams with butter until smooth. Add milk, orange rind, vanilla, cinnamon, nutmeg, salt and eggs. Mix well. Pour into pie crust and bake for 30 minutes. Remove from oven and spoon pecan topping evenly over top. (See below for topping.) Return pie to oven and bake for 20-25 minutes more, or until golden brown. Cool. Serve warm or chilled. Refrigerate any leftovers.
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Step 2For topping: In small mixing bowl, combine egg, honey, brown sugar, butter, and maple extract. Mix well. Stir in pecans.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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