Sweet Potato Pecan Pie Recipe

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Most Helpful Positive Review

Oct 30, 2006

THIS IS SOOO GOOD. I can't stop eating it. I've never really liked pumpkin pie but this is 10 stars. I used baked yams (1-1/2 lbs = 2 medium size yams - perfect for 2 cups), cut back sugar in the pie to 1/2 cup (1/4 cup white, 1/4 cup brown) and 1/3 cup brown sugar in the topping. I also used pumpkin pie spice (1 teaspoon) and 1/2 teaspoon cinnamon. Yam mixture seemed very runny when I put it in the pie crust but cooked up nicely. Watch the topping carefully under the broiler - cooks quickly. The ''Butter Flaky Pie Crust" was easy and delicious too. This pie IS NOT low cal but it doesn't have corn syrup or sweetened condensed milk (YEAH). You could probably make it with Splenda, egg beaters and fat-free half & half and it would still be good. My compliments to Lorrie ... this pie will definitely be on my holiday table!

—SOCAL REINER

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Most Helpful Critical Review

Dec 10, 2009

I loved the topping to this pie The pie wasn't sweet enough for me BUT the topping is the best yet

—Scharolina

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60 Ratings

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Dec 05, 2005

Very smooth and creamy. I did add a dash of vanilla extract and 1/4 tsp. nutmeg to the recipe. Absolutely wonderful. I used a deep pie crust though, and still found that I had a lot of mixture left over when finished.

—Cathy

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Dec 01, 2003

The pie filling was really good, Too much sugar for the pecan topping! I would make this agian with less sugar for the topping! This is a great pie for begginers really easy to follow.

—WALKINGINJOY

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Dec 22, 2004

Wonderful, my first ever attempt at a pie! The only mistake I made was when the recipe called for the sugar to be creamed together with the other ingred. I added the brown sugar to it... OOPS! Next time I won't put the brown sugar in the pie... I'll save it for the top.

—Melissa

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Nov 14, 2003

I no longer fix "regular" sweet potatoes in the casserole with marshmellows on top...this is the only way my family will eat them now... The best one I have found yet!

—TAMBREY1

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Sep 29, 2003

Great served warm, even keeps well and reheats for a couple of days. Our two year old loved it and that says a lot!

—kate519

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Nov 29, 2004

This is absolutely the BEST sweet potato pie I've ever had!!! I did reduce the brownsugar in the topping to 1/3 cup and it was just perfect. Everyone loved it at thanksgiving and is already requesting I bake it for Christmas too.

—KAYLAJORDAN

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Nutrition

Calories
519 kcal
26%

Carbohydrates
60.9 g
20%

Cholesterol
97 mg
32%

Fat
29.3 g
45%

Fiber
3.5 g
14%

Protein
6.2 g
12%

Sodium
354 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Potato Pecan Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 519
Calories from Fat: 264

% Daily Value *
Total Fat 29.3g 45 %
Saturated Fat 11.6g 58 %
Cholesterol 97mg 32 %
Sodium 354mg 14 %
Potassium 396mg 11 %
Total Carbohydrates 60.9g 20 %
Dietary Fiber 3.5g 14 %
Protein 6.2g 12 %
Sugars 40.3g
Vitamin A 203 %
Vitamin C 17 %
Calcium 13 %
Iron 16 %
Thiamin 21 %
Niacin 23 %
Vitamin B6 13 %
Magnesium 13 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.