Sweet Potato and Pecan Pie with Cinnamon Cream Recipe

Sweet Potato and Pecan Pie with Cinnamon Cream Recipe

How To Make Sweet Potato and Pecan Pie with Cinnamon Cream

Exude Southern charm and hospitality with this sweet potato and pecan pie recipe. This tasty treat is rounded out by the spiced cinnamon cream.

Preparation: 40 minutes
Cooking: 50 minutes
Total: 1 hour 30 minutes

Serves:

Ingredients

For Topping:

  • 1egg
  • 3tbspDark Corn Syrup
  • ½tbsplight brown sugar,firmly packed
  • 1tbspmargarine,or butter
  • 1tspmaple flavoring
  • 1cuppecans,chopped

For Pie:

  • 1lbsweet potatoes
  • ¼cupmargarine,or butter
  • 1canmilk,sweetened, condensed
  • 1tsporange zest,grated
  • 1tspvanilla extract
  • 1tspground cinnamon
  • 1tspground nutmeg
  • ¼tspkosher salt
  • 2eggs
  • 1pastry shell,unbaked

For Cinnamon Cream:

  • 1cupheavy cream
  • ½tspground cinnamon
  • 3tbspsugar,granulated

Instructions

Topping:

  1. In a small mixing bowl, combine egg, corn syrup, light brown sugar, margarine, and maple flavoring; mix well. Stir in pecans and set aside.

Pie:

  1. Preheat oven to 350 degrees F. In a large mixing bowl, beat warm sweet potatoes with margarine until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt, and eggs; mix well.

  2. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon topping evenly over pie. Bake 20 to 25 minutes longer, or until golden brown. Cool. Serve warm or chilled.

Cinnamon Cream:

  1. In a medium-size bowl over ice, whisk heavy cream. Add cinnamon and sugar, and whisk to medium-stiff peaks. Serve alongside pie.

Nutrition

  • Calories: 543.91kcal
  • Fat: 32.05g
  • Saturated Fat: 11.39g
  • Trans Fat: 1.05g
  • Monounsaturated Fat: 12.94g
  • Polyunsaturated Fat: 6.18g
  • Carbohydrates: 58.11g
  • Fiber: 2.71g
  • Sugar: 43.08g
  • Protein: 8.86g
  • Cholesterol: 100.08mg
  • Sodium: 309.27mg
  • Calcium: 214.93mg
  • Potassium: 463.69mg
  • Iron: 1.00mg
  • Vitamin A: 482.87µg
  • Vitamin C: 3.12mg
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