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Sweet Potato Pecan Pie

SUBMITTED BY: Lorrie Sterling  PHOTO BY: atomeve 

"Caramelized Pecan Topping makes this special! Evaporated milk may be used in place of the cream."
Sweet Potato Pecan Pie Recipe
RECIPE RATING:
This recipe has been rated 36 times with an average star rating of 4.5
Read Reviews (26)
Original recipe yield 1 -9-inch pie

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (9 inch) unbaked pie crust
  • 2 cups cooked and mashed sweet potatoes
  • 2 eggs
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 2/3 cups light cream
  • 3 tablespoons butter, softened
  • 2/3 cup packed brown sugar
  • 2/3 cup chopped pecans

What to Drink?
Wine Port
Hot Non-Alcoholic Coffee

DIRECTIONS

  1. Bake sweet potatoes until tender, peel and mash. Make sure all lumps are removed, straining if necessary.
  2. Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
  3. Bake in preheated oven at 400 degrees F (205 degrees C) 45-55 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on rack.
  4. To make Caramelized Pecan Topping: Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed on Oct. 30, 2006 by SOCAL REINER 
THIS IS SOOO GOOD. I can't stop eating it. I've never really liked pumpkin pie but this is 10... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed on Sep. 29, 2003 by kate519 
Great served warm, even keeps well and reheats for a couple of days. Our two year old loved it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed on Dec. 1, 2003 by WALKINGINJOY 
The pie filling was really good, Too much sugar for the pecan topping! I would make this agian... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed on Dec. 5, 2005 by Cathy 
Very smooth and creamy. I did add a dash of vanilla extract and 1/4 tsp. nutmeg to the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed on Nov. 14, 2003 by TAMBREY1 
I no longer fix "regular" sweet potatoes in the casserole with marshmellows on top...this is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed on Dec. 22, 2004 by Melissa 
Wonderful, my first ever attempt at a pie! The only mistake I made was when the recipe called... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed on Jan. 26, 2004 by Loves Food 
I took this to a "southern" style dinner and it was thoroughly enjoyed (especially the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed on Nov. 29, 2004 by KAYLAJORDAN 
This is absolutely the BEST sweet potato pie I've ever had!!! I did reduce the brownsugar in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed on Oct. 27, 2003 by SOAPLADY99 
Pecans make this a not so plain potato. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed on Nov. 26, 2002 by crayn 
Great for a Thanksgiving meal. MORE

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Nutritional Information
Sweet Potato Pecan Pie

Servings Per Recipe: 8

Amount Per Serving

Calories: 531

  • Total Fat: 29.9g
  • Cholesterol: 98mg
  • Sodium: 355mg
  • Total Carbs: 62.7g
  •     Dietary Fiber: 3.5g
  • Protein: 6.1g

VIEW DETAILED NUTRITION

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