sweet potato pecan pie

(1 rating)
Recipe by
Christine Whisenhunt
Visalia, CA

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

  • 1
    9 inch pie crust, unbaked
  • 1 lb
    (2 medium) yams or sweet potatoes, cooked and peeled
  • 1/4 c
    butter
  • 1 tsp
    grated orange rind
  • 1 tsp
    vanilla extract
  • 1 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 1/4 tsp
    salt
  • 1 can
    (14 oz.) sweetened condensed milk
  • 2
    eggs
  • PECAN TOPPING:
  • 1
    egg
  • 3 Tbsp
    orange honey or corn syrup
  • 3 Tbsp
    brown sugar
  • 1 Tbsp
    butter, melted
  • 1/2 tsp
    maple extract
  • 1 c
    pecans, chopped

How To Make sweet potato pecan pie

  • 1
    Preheat 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.
  • 2
    For topping: In small mixing bowl, combine egg, honey, brown sugar, butter, and maple extract. Mix well. Stir in pecans.

Categories & Tags for Sweet Potato Pecan Pie:

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