Sweet Potato Pecan Pie
Yield
servingsPrep
50 minCook
40 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sweet potatoes, or yams
cooked |
|
| 4 | tablespoons |
butter, unsalted
|
|
| ¾ | cup |
light cream (half&half)
|
|
| ½ | teaspoon |
ginger
|
|
| ½ | cup |
pecans
chopped |
|
| 3 | large |
eggs
|
|
| ½ | cup |
brown sugar, dark
packed |
*
|
| ¼ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
pie shell (9 inch)
9 inch, unbaked |
|
| 4 | tablespoons |
butter, unsalted
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 4 | tablespoons |
brown sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sweet potatoes, or yams
cooked |
|
| 6E+1 | ml |
butter, unsalted
|
|
| 177 | ml |
light cream (half&half)
|
|
| 2.5 | ml |
ginger
|
|
| 118 | ml |
pecans
chopped |
|
| 3 | large |
eggs
|
|
| 118 | ml |
brown sugar, dark
packed |
*
|
| 1.3 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
pie shell (9 inch)
9 inch, unbaked |
|
| 6E+1 | ml |
butter, unsalted
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
brown sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
Put the sweet potatoes through a vegetable ricer.
Beat the eggs with the sugar and butter until smooth and light. Beat in the half and half, the sweet potatoes, the seasonings, and the pecans.
Turn into the pastry shell.
Make the topping by beating the ingredients together. Sprinkle over pie filling.
Bake until the top is golden brown and the pie firm, about 40 minutes
