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Sweet Potato Pecan Pie

Sweet Potato Pecan Pie
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
8 ServingsPrep: 30 min. Bake: 40 min. + cooling

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
© Taste of Home 2013

2 of 2

Sweet Potato Pecan Pie (continued)

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.
Nutrition 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.
© Taste of Home 2013