Sweet Potato Pecan Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 ready to bake frozen pie crust1lb. sweet potatoes, baked until fork tender, peeled and mashed1/2 cup pure cane syrup1 tsp. ground cinnamon1/2 tsp. ground ginger1/2 tsp. freshly ground nutmeg5 large eggs1 1/2 tsp. pure vanilla extract1 1/2 cups pecan pieces1/2 cup granulated sugar1/2 cup firmly packed light brown sugar1/4 cup light corn syruppinch saltwhipped cream (optional)confectioner's sugar (optional)
Preheat oven to 375 degrees. In a large mixing bowl, combine the mashed sweet potatoes, cane syrup, spices, 1 egg and 1/2 tsp. of the vanilla and mix well. Pour the filling into the unbaked pie shell. Spread the pecan pieces evenly over the filling.
In another large bowl, beat the remaining 4 eggs. Add the remaining 1 tsp. vanilla, granulated sugar, brown sugar, corn syrup and salt and stir to blend. Pour over the pecans and bake until the filling is set and the pastry a golden brown, about 1 hour.
Remove from the oven and cool on a wire rack for 1 hr. before serving.
Garnish with whipped cream and confectioner's sugar if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user KAYMOM.
In another large bowl, beat the remaining 4 eggs. Add the remaining 1 tsp. vanilla, granulated sugar, brown sugar, corn syrup and salt and stir to blend. Pour over the pecans and bake until the filling is set and the pastry a golden brown, about 1 hour.
Remove from the oven and cool on a wire rack for 1 hr. before serving.
Garnish with whipped cream and confectioner's sugar if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user KAYMOM.
Nutritional Info Amount Per Serving
- Calories: 485.8
- Total Fat: 24.4 g
- Cholesterol: 132.0 mg
- Sodium: 199.4 mg
- Total Carbs: 62.6 g
- Dietary Fiber: 2.9 g
- Protein: 6.9 g
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