"This is the perfect Thanksgiving pie. Sweet potatoes and pecans make such a wonderful combination. And everyone know it wouldn't be Thanksgiving without pie." — bluebayou
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1 (9 inch)
unbaked pie crust
unsalted butter, melted
cooked and mashed sweet potatoes
light brown sugar
freshly grated nutmeg
dark corn syrup
1 1/2 cups
heavy whipping cream
Really tasty and rich. Makes for a good and easy holiday pie. However, I would recommend using a deep dish crust. We had too much filling to put into a regular crust.
It was good, but not outstanding. I made this pie and a regular pecan pie at Thanksgiving and everyone preferred the traditional pecan. I had no trouble with the recipe being too much filling for my pie plate, but it was a full sized plate and not a disposable aluminum one.
So yummy! Definitely a comfort food delicacy in my book. I tried it two ways. Once with the seasoning the listed and another with 2 teaspoons of "McCormik's Pumpkin Pie Spice" (which includes: Cinnamon, Ginger, Nutmeg, and Allspice...if you like a lot of cinnamon then you have room to add more here. But they both came out fantastic. I served it up with Dulce de Leche ice cream and had everyone melting in their seats with each bite. My pie experts said it was a definite must have.
EXCELLENT!!! THE RECEIPE RESULTS IN SLIGHTLY MORE FILLING THAN NEEDED FOR NINE INCH PREPACKAGED PIE CRUST.
I used Splenda brown sugar and egg substitute. All I had on hand was fat free l/2 & l/2 rather than evaporated milk. Since there is no sugar free Karo that I know of, I used Karo syrup. Didn't use the topping of whipped cream and the pie was still simply scrumptious. So this is a great recipe for a diabetic diet or just simply watching cholesterol and fat count...that is if you make it as I did. The pecans really added a nice touch.
O my gosh, YUM!! The reason for 4 stars, and not 5, is the dark corn syrup in this recipe, which I don't care for. As an alternative, I took the 1/2 cup measure and filled it 2/3 full of honey, and topped it off with molasses. This way, the liquid measurements are the same as the original recipe, without the corn syrup. Off the bat, I used a deep dish 9" pie shell. It's what I had on hand in my freezer, and the filling fit perfectly. O my word, my husband said if we were not already married, this pie would cause him to propose!! I didn't make the whipped cream. The pie by itself is divine!! Thanks for sharing!!!
I love sweet potato pecan pie. I break my pecan halves into four pieces. It makes cutting the pie much easier!
Amazing pie! This was actually the first (of many) pies that I ever made, and I found it very easy to follow. It it also my favorite (so far). I did find that it was too much filling, causing it to overflow in my oven and create a "pie-saster," but it was salvaged and came out great.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Pecan Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 479
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