How To Make Sweet Potato Pecan Pie
Make meals extra special with a nutty slice of this sweet potato pecan pie! One bite will surely remind you of fall with its warm spices.
Prep:
20 mins
Cook:
1 hr 30 mins
Total:
1 hr 50 mins
Ingredients
- 1 pie crust, (9-inch) unbaked
- 2 cups sweet potatoes, cooked and mashed
- 2 eggs
- ¾ cup white sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1⅔ cups light cream
- 3 tbsp butter, softened
- ⅔ cup brown sugar, packed
- ⅔ cup pecans, chopped
Instructions
-
Preheat the oven to 400 degrees F.
-
Bake sweet potatoes for 40 to 50 minutes until fork-tender. Cool until easily handled.
- Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
- Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
- Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
-
Make the caramelized pecan topping. Combine butter, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover the top. Broil 5-inch below heat for about 3 minutes until mixture begins to bubble. Watch carefully, if cooked too long, the top will turn syrupy. Cool on rack.
-
Serve and enjoy.
Nutrition
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