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Sweet Potato Pecan Pie Recipe

Photo by: Taste of Home

This updated classic from Glenda Conrad in Shelbyville, Indiana combines two Southern favorites in one simply delicious pie! And canned sweet potatoes make it so easy.

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6-8 Servings
Prep: 30 min. Bake: 1 hour + cooling

Ingredients

1 sheet refrigerated pie pastry
2 cans (15-3/4 ounces each) sweet potatoes, drained
3 eggs
1 cup packed brown sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2/3 cup light corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 cup pecan halves

Directions

On a lightly floured surface, roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate.
In a small bowl, mash the sweet potatoes. Add 1 egg, 1/3 cup brown sugar, cinnamon and ginger; mix well. Set aside.
In another small bowl, combine remaining eggs and brown sugar. Add the corn syrup, butter and vanilla; mix well. Stir in pecans. Pour sweet potato mixture into pastry shell; top with pecan mixture.
Bake at 350° for 60-70 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.

Sweet Potato Pecan Pie published in Simple & Delicious November/December 2007, p42

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