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Sweet Potato Pecan Pie

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Submitted by bigcon

YIELD

servings

PREP

50 min

COOK

40 min

READY

90 min

Ingredients

1 237
CUP ML SWEET POTATOES, OR YAMS
cooked
4 6E+1
TABLESPOONS ML BUTTER, UNSALTED
¾ 177
½ 2.5
TEASPOON ML GINGER
½ 118
CUP ML PECANS
chopped
3 3
LARGE LARGE EGGS
½ 118
CUP ML BROWN SUGAR, DARK
packed *
¼ 1.3
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML SALT
1 1
X X PIE SHELL (9 INCH)
9 inch, unbaked
4 6E+1
TABLESPOONS ML BUTTER, UNSALTED
4 6E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
4 6E+1
TABLESPOONS 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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 693 67% from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 23g 115%
Trans Fat 0g
Cholesterol 236mg 79%
Sodium 754mg 31%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 14%
Sugars g
Protein 22g
Vitamin A 213% Vitamin C 17%
Calcium 12% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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