Sweet Potato Pecan Pie
Two of America's favorite fall pies made into one delicious dessert.
Servings 8
Calories 423kcal
Ingredients
- 1 9-inch pie crust thawed
Sweet Potato Filling
- 1 large (about 1-1½ pound) sweet potato
- ½ cup brown sugar
- 2 tablespoons butter unsalted, melted
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- ¼ teaspoon allspice
- 1 tablespoon cinnamon
Pecan Topping
- 2 large eggs
- 1 cup light corn syrup
- 1 cup pecan halves
Instructions
- Preheat the oven to 400° Fahrenheit.
- Use a fork to pierce the pie crust several times. Bake for 10 minutes. Remove from the oven and set aside. Reduce the heat to 350° Fahrenheit.
Sweet Potato Filling
- Pierce sweet potato with a fork several times. Microwave on high for 5-7 minutes. Cut in half and scrape the flesh out of the sweet potato. Transfer into a large mixing bowl.
- Add brown sugar, melted butter, vanilla extract, cinnamon, allspice, and salt. Use an electric mixer and beat on medium until well combined. About 2-3 minutes.
- Transfer and spread the sweet potato mixture into the partially baked pie crust. Set aside
Making The Pecan Topping
- Combine corn syrup and eggs in a medium mixing bowl. Use an electric mixer and beat on medium speed until well combined. Fold in the pecan halves.
- Pour the pecan syrup over the sweet potato mixture.
Bake
- Bake for 45 minutes at 350° Fahrenheit.
- Allow the pie to cool completely. Serve at room temperature.
Notes
This is a great recipe to make a day ahead. Store in the fridge for 3-4 days.
Nutrition
Calories: 423kcal | Carbohydrates: 61g | Protein: 4g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 466mg | Potassium: 111mg | Fiber: 2g | Sugar: 47g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg