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Sweet Potato-Pecan Pie

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Recipe

 

Yield

8 Slices

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 Recipe pastry
flaky pie pastry
*
2 tablespoons butter, unsalted
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1 cup sweet potatoes, or yams
cooked, mashed
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2 eggs
slightly beaten
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¾ cup sugar
brown
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½ teaspoon ginger
ground
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1 pint heavy whipping cream
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3 tablespoons sugar
confectioners
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½ teaspoon cinnamon
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½ teaspoon nutmeg
grated
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1 teaspoon vanilla extract
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½ teaspoon salt
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½ cup corn syrup, dark
1 cup evaporated milk
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1 ½ cups pecans
coarsely chopped
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Praline liqueur *or* pecan halves soaked in frangelico

Ingredients

Amount Measure Ingredient Features
1 Recipe pastry
flaky pie pastry
*
3E+1 ml butter, unsalted
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237 ml sweet potatoes, or yams
cooked, mashed
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2 eggs
slightly beaten
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177 ml sugar
brown
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2.5 ml ginger
ground
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473 ml heavy whipping cream
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45 ml sugar
confectioners
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2.5 ml cinnamon
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2.5 ml nutmeg
grated
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5 ml vanilla extract
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2.5 ml salt
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118 ml corn syrup, dark
237 ml evaporated milk
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355 ml pecans
coarsely chopped
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Praline liqueur *or* pecan halves soaked in frangelico

Directions

TO PREPARE PASTRY: Prepare pastry and chill as directed in following recipe.

Preheat oven to 375℉ (190℃). On a lightly floured surface, roll out chilled pastry into a 1/16-inch-thick circle.

Gently roll pastry around rolling pin; unroll into a 9-inch pie pan.

Gently ease pastry into bottom of pan; pat against side.

Do not stretch pastry.

Trim off and discard excess pastry.

Flute edges, if desired, Refrigerate until ready to bake.

TO PREPARE FILLING: In a large bowl, stir butter into sweet potatoes.

Add all remaining ingredients except pecans; blend well.

TO ASSEMBLE PIE: Pour sweet-potato filling into prepared pie crust; sprinkle chopped pecans evenly over top.

Bake in preheated oven until filling is set and a knife inserted into center comes out clean, 40 to 45 minutes.

Cool in pan on a rack to room temperature before slicing.

Prepare topping.

TO PREPARE TOPPING: Combine cream, powdered sugar and liqueur in a large bowl. Beat with an electric mixer until large, soft peaks form. Refrigerate, covered, until ready to serve.

To serve, top with topping and pecan halves.

Makes 8 servings.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 72247% from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 411mg 17%
Total Carbohydrate 33g 33%
Dietary Fiber 6g 23%
Sugars g
Protein 14g
Vitamin A 198% Vitamin C 18%
Calcium 14% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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