SWEET POTATO PECAN PIE
This updated classic from Glenda Conrad in Shelbyville, Indiana combines two Southern favorites in one simply delicious pie! And canned sweet potatoes make it so easy.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate. , In a small bowl, mash the sweet potatoes. Beat in 1 egg, 1/3 cup brown sugar, cinnamon and ginger. Set aside., In another small bowl, combine remaining eggs and brown sugar. Add the corn syrup, butter and vanilla and mix well. Stir in pecans. Pour sweet potato mixture into pastry shell; top with pecan mixture. , Bake at 350° for 60-70 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts :
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safikul safikul
[email protected]This pie was a bit too sweet for my taste. I think I would have liked it better with a less sugary crust.
Donald Enow
[email protected]This pie is so easy to make and it's always a crowd-pleaser. I love that I can use sweet potatoes from my garden. It's a great way to use up leftovers too.
Hasan Maxamed
[email protected]I made this pie for Thanksgiving and it was a huge success. Everyone loved it, even my picky Uncle Bob. The only thing I would change is to add a little more salt to the crust.
Brenda Crow
[email protected]I've made this pie several times now and it's always a hit. The filling is rich and creamy, and the pecans add a nice crunch. I love that it's a unique twist on the classic pecan pie.
Shahid Pardesi
[email protected]This pie was absolutely divine! The combination of sweet potatoes and pecans was simply heavenly, and the crust was flaky and golden brown. I followed the recipe exactly and it turned out perfectly. My family and friends raved about it, and I can't w