Makeover Sweet Potato Pecan Pie Recipe

5 7 18
Makeover Sweet Potato Pecan Pie Recipe
Makeover Sweet Potato Pecan Pie Recipe photo by Taste of Home
Publisher Photo

Makeover Sweet Potato Pecan Pie Recipe

Read Reviews
5 7 18
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
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.
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: 363 calories, 17g fat (5g saturated fat), 36mg cholesterol, 255mg sodium, 53g carbohydrate (25g sugars, 3g fiber), 4g protein.

  • 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
  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

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Reviews forMakeover Sweet Potato Pecan Pie

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contrarywife User ID: 2675625 105838
Reviewed Dec. 1, 2014

"I made this for Thanksgiving and it was good. I'm only giving it 3 stars because it was not rich enough for me, but if you're counting calories, it's wonderful. The flavor was great, I guess I missed the creamy richness of a traditional sweet potato pie. Doubt that I'll make this again."

MY REVIEW
cooksonweekends User ID: 5798833 158251
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
Dizzaster User ID: 5318170 101634
Reviewed Sep. 2, 2012

"BEST. pie. EVER."

MY REVIEW
mojocharlie User ID: 5299088 163313
Reviewed Nov. 28, 2011

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

MY REVIEW
Weavo User ID: 3081286 163311
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
barbaima User ID: 1488051 101633
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"

MY REVIEW
thanksalot User ID: 3239823 105836
Reviewed Oct. 9, 2009

"This is an excellent pie. I made it for bridge club and they liked it as well as my husband did!"

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