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Makeover Sweet Potato Pecan Pie

Total Time

Prep: 25 min. Bake: 45 min. + chilling

Makes

8 servings

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

Ingredients

  • 1 sheet refrigerated pie crust
  • 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 large egg, room temperature
  • 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. Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge.
  2. In a small bowl, combine sweet potatoes, milk, brown sugar, butter, vanilla, salt and spices. Spread evenly into crust.
  3. For pecan layer, in another small bowl, whisk egg and brown sugar until blended. Add corn syrup, butter and vanilla; mix well. Stir in pecans. Pour over sweet potato mixture.
  4. Bake until a knife inserted in the center comes out clean, 45-55 minutes. Cool completely on a wire rack. Refrigerate at least 3 hours before serving.

Nutrition Facts

1 piece: 363 calories, 17g fat (5g saturated fat), 36mg cholesterol, 255mg sodium, 53g carbohydrate (25g sugars, 3g fiber), 4g protein.

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