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Makeover Sweet Potato Pecan Pie

 Makeover Sweet Potato Pecan Pie
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
8 ServingsPrep: 25 min. Bake: 45 min. + chilling

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

Directions

  • 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.
  • In a small bowl, combine the sweet potatoes, milk, brown sugar,
  • butter, vanilla, salt and spices. Spread evenly into pastry shell.

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Makeover Sweet Potato Pecan Pie (continued)

Directions (continued)

  • 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.
  • 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.
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.