sweet potato pecan pie
(1 rating)
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Yet another recipe I found in the cookbook that my great aunt gave me that was compiled for her local high school homecoming reunion. I saw it and thought it sounded good, but I think orange honey in place of the corn syrup would be even better. So, here it is with my changes. Enjoy! (Prep time includes time needed to cook potatoes, but you could microwave them and be done much faster.) **Original recipe is from the Plummerville Homecoming Cookbook, 1994, and the recipe credit goes to Martha Jo Durham Brown.**
(1 rating)
yield
serving(s)
prep time
40 Min
cook time
50 Min
Ingredients For sweet potato pecan pie
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19 inch pie crust, unbaked
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1 lb(2 medium) yams or sweet potatoes, cooked and peeled
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1/4 cbutter
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1 tspgrated orange rind
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1 tspvanilla extract
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1 tspcinnamon
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1/2 tspnutmeg
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1/4 tspsalt
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1 can(14 oz.) sweetened condensed milk
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2eggs
- PECAN TOPPING:
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1egg
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3 Tbsporange honey or corn syrup
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3 Tbspbrown sugar
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1 Tbspbutter, melted
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1/2 tspmaple extract
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1 cpecans, chopped
How To Make sweet potato pecan pie
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1Preheat oven to 350 degrees. In a large mixing bowl, beat hot yams with butter until smooth. Add milk, orange rind, vanilla, cinnamon, nutmeg, salt and eggs. Mix well. Pour into pie crust and bake for 30 minutes. Remove from oven and spoon pecan topping evenly over top. (See below for topping.) Return pie to oven and bake for 20-25 minutes more, or until golden brown. Cool. Serve warm or chilled. Refrigerate any leftovers.
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2For topping: In small mixing bowl, combine egg, honey, brown sugar, butter, and maple extract. Mix well. Stir in pecans.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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