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Sweet Potato Pecan Pie Recipe

The graham cracker crust for this heavenly pie is a nice change from a pastry crust. The coconut and pecan crumb topping makes it seem so special.—Heather Hunsaker, Austin, Texas

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Sweet Potato Pecan Pie Recipe

Prep: 30 min. Bake: 40 min. + cooling

Yield: 8 Servings

30 40 70

Ingredients

1-3/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
FILLING:
1-1/2 cups mashed sweet potatoes
1 cup apple butter
3/4 cup evaporated milk
3 eggs
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/8 teaspoon ground ginger
TOPPING:
1-1/4 cups chopped pecans
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup quick-cooking oats
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed

Directions

Combine the first four ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
In a large bowl, combine the filling ingredients. Pour into crust. Bake for 30 minutes.
Meanwhile, in another bowl, combine the pecans, coconut, brown sugar, oats, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie; bake for 10-15 minutes longer or until a knife inserted near the center comes out clean and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 piece equals 701 calories, 40 g fat (17 g saturated fat), 137 mg cholesterol, 490 mg sodium, 81 g carbohydrate, 5 g fiber, 9 g protein.

Originally published as Sweet Potato Pecan Pie in Taste of Home Christmas Annual Annual 2011, p157