Maple Candied Sweet Potato Pie Recipe

Publisher Photo

Maple Candied Sweet Potato Pie Recipe

Be the first to add a review
Publisher Photo
Our home economists turn leftovers of a sweet potato side dish into this tasty dessert! It can also be prepared with canned sweet potatoes.
Recommended: Our Best Bacon Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling

Ingredients

  • 3/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 cup leftover Maple Candied Sweet Potatoes
  • 3/4 cup evaporated milk
  • 1/2 cup butter, melted
  • 2 large eggs
  • 1/4 teaspoon ground nutmeg
  • Pinch salt
  • 1 unbaked pastry shell (9 inches)
  • TOPPING:
  • 1 tablespoon butter
  • 2/3 cup chopped pecans
  • 1 tablespoon sugar

Directions

In a large bowl, combine brown sugar and flour. Beat in the sweet potatoes, milk, butter, eggs, nutmeg and salt. Pour into pastry shell. Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
For topping, in a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Sprinkle over pie. Refrigerate leftovers. Yield: 8 servings.
Originally published as Maple Candied Sweet Potato Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p148

  • 3/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 cup leftover Maple Candied Sweet Potatoes
  • 3/4 cup evaporated milk
  • 1/2 cup butter, melted
  • 2 large eggs
  • 1/4 teaspoon ground nutmeg
  • Pinch salt
  • 1 unbaked pastry shell (9 inches)
  • TOPPING:
  • 1 tablespoon butter
  • 2/3 cup chopped pecans
  • 1 tablespoon sugar
  1. In a large bowl, combine brown sugar and flour. Beat in the sweet potatoes, milk, butter, eggs, nutmeg and salt. Pour into pastry shell. Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
  2. For topping, in a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Sprinkle over pie. Refrigerate leftovers. Yield: 8 servings.
Originally published as Maple Candied Sweet Potato Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p148

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMaple Candied Sweet Potato Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review