Sweet Potato Pecan Pie Recipe

4
Sweet Potato Pecan Pie Recipe
Sweet Potato Pecan Pie Recipe photo by Taste of Home
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Sweet Potato Pecan Pie Recipe

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4
Publisher Photo
This updated classic from Glenda Conrad in Shelbyville, Indiana combines two Southern favorites in one simply delicious pie! And canned sweet potatoes make it so easy.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + cooling

Ingredients

  • 1 sheet refrigerated pie pastry
  • 2 cans (15-3/4 ounces each) sweet potatoes, drained
  • 3 eggs
  • 1 cup packed brown sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2/3 cup light corn syrup
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves

Directions

On a lightly floured surface, roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate.
In a small mixing bowl, mash the sweet potatoes. Add 1 egg, 1/3 cup brown sugar, cinnamon and ginger; mix well. Set aside.
In another small mixing bowl, combine remaining eggs and brown sugar. Add the corn syrup, butter and vanilla; mix well. Stir in pecans. Pour sweet potato mixture into pastry shell; top with pecan mixture.
Bake at 350° for 60-70 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Sweet Potato Pecan Pie in Simple & Delicious November/December 2007, p42

  • 1 sheet refrigerated pie pastry
  • 2 cans (15-3/4 ounces each) sweet potatoes, drained
  • 3 eggs
  • 1 cup packed brown sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2/3 cup light corn syrup
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves
  1. On a lightly floured surface, roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate.
  2. In a small mixing bowl, mash the sweet potatoes. Add 1 egg, 1/3 cup brown sugar, cinnamon and ginger; mix well. Set aside.
  3. In another small mixing bowl, combine remaining eggs and brown sugar. Add the corn syrup, butter and vanilla; mix well. Stir in pecans. Pour sweet potato mixture into pastry shell; top with pecan mixture.
  4. Bake at 350° for 60-70 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Sweet Potato Pecan Pie in Simple & Delicious November/December 2007, p42

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Reviews forSweet Potato Pecan Pie

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MY REVIEW
julyprincesspatricia User ID: 2374473 64954
Reviewed Jan. 23, 2009

"How much mashed sweet potato do 2 15.75 oz cans yield?"

MY REVIEW
julyprincesspatricia User ID: 2374473 133761
Reviewed Jan. 23, 2009

"deannebg: How did you know how much sweet potato 2 cans yielded? So, how much pumpkin - in cups - did you use? Tx."

MY REVIEW
deannebg User ID: 2305782 81032
Reviewed Nov. 22, 2008

"p.s. I forgot to add that I subbed egg beaters for the eggs to lower the fat."

MY REVIEW
deannebg User ID: 2305782 157225
Reviewed Nov. 22, 2008

"I took this recipe and exchanged canned pumpkin for the sweet potatoes. It was delish. My family raved. I plan to use it for a healthier choice this Thanksgiving."

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