Makeover Sweet Potato Pecan Pie Recipe
Makeover Sweet Potato Pecan Pie Recipe photo by Taste of Home

Makeover Sweet Potato Pecan Pie Recipe

Publisher Photo
When all was said and done, this recipe makeover was a giant success. The original, a marvel on its own, was transformed into a richer, better-for-you pie with even more fall spices. This winner is perfect for the holidays. Enjoy! - Healthy Cooking Test Kitchen
TOTAL TIME: Prep: 25 min. Bake: 45 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + chilling
MAKES: 8 servings

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1-1/2 cups mashed sweet potatoes
  • 1/3 cup 2% milk
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon reduced-fat butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • PECAN LAYER:
  • 1 egg
  • 1/3 cup packed dark brown sugar
  • 1/3 cup corn syrup
  • 1 tablespoon reduced-fat butter, melted
  • 1/4 teaspoon vanilla extract
  • 2/3 cup chopped pecans

Nutritional Facts

1 piece equals 363 calories, 17 g fat (5 g saturated fat), 36 mg cholesterol, 255 mg sodium, 53 g carbohydrate, 3 g fiber, 4 g protein.

Directions

  1. On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  2. In a small bowl, combine the sweet potatoes, milk, brown sugar, butter, vanilla, salt and spices. Spread evenly into pastry shell.
  3. For pecan layer, in another small bowl, whisk egg and brown sugar until blended. Add the corn syrup, butter and vanilla; mix well. Stir in pecans. Pour over sweet potato mixture.
  4. Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Refrigerate for at least 3 hours before serving. Yield: 8 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Makeover Sweet Potato Pecan Pie in Healthy Cooking October/November 2008, p23

Nutritional Facts

1 piece equals 363 calories, 17 g fat (5 g saturated fat), 36 mg cholesterol, 255 mg sodium, 53 g carbohydrate, 3 g fiber, 4 g protein.

Reviews for Makeover Sweet Potato Pecan Pie

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Jan. 8, 2013

This recipe turned out great! I made it for xmas and it was a hit. Everyone loved the crunchy topping.

MY REVIEW
Reviewed Sep. 2, 2012

BEST. PIE. EVER.

MY REVIEW
Reviewed Nov. 28, 2011

Came out great, easy to make, family loved it. Thanks for a great recipe!

MY REVIEW
Reviewed Nov. 16, 2011

This was fabulous and I highly recommend it. I'd never made a pie with sweets B4 and it's every bit as good as pumpkin.

MY REVIEW
Reviewed Jan. 7, 2010

My daughter does it every other week. We fix it to our need, She puts soy milk, caned sweet potato, less sugar and skip the topping. My kids with allergies can eat it too

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