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sweet potato pecan pie

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This pie has all the things you like about pumpkin pie and you can substitute pumpkin for the sweet potato if you wish- I make it both ways. Sometime even using the leftover marshmallow sweet potatoes from dinner- works good too! Even added the cranberry relish after the first baking before I put the pecan topping on and bake the second time. Delicious!!

(1 rating)
yield 1 graham cracker crust
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For sweet potato pecan pie

  • 1 lb
    sweet potatoes or yams, cooked and peeled
  • 1/4 c
    butter, softened
  • 14 oz
    can sweetened condensed milk (scm)
  • 1 lg
    egg
  • 1 tsp
    grated orange peel
  • 1 tsp
    cinnamon
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    nutmeg
  • 1/4 tsp
    salt
  • 1
    8- inch graham cracker crust,baked

How To Make sweet potato pecan pie

  • 1
    Preheat oven to 425^. In large mixing bowl, beat hot sweet potatoes and butter until smooth. Add SCM and remaining ingredients, except crust; mix well. Pour into crust. Bake 20 minutes.Now make topping. --- Pecan Topping: 1 large egg 2 T. light brown sugar,packed 2 T. dark corn syrup 1 T. melted butter 1/2 teas. Maple flavoring 1 c. chopped pecans In a mixing bowl beat all ingredients and stir in pecans. Remove pie from oven; reduce oven temperature to 350^. Spoon topping over pie. Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest twist, if desired. Refrigerate leftovers.
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