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Makeover Sweet Potato Pecan Pie Recipe

Makeover Sweet Potato Pecan Pie Recipe

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 YIELD: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

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.

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.