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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Makeover Sweet Potato Pecan Pie Recipe

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This recipe for Makeover Sweet Potato Pecan Pie is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 sheet refrigerated pie pastry
1-1/2 cups mashed sweet potatoes
1/3 cup 2% milk
1/4 cup packed dark brown sugar
1 tablespoon reduced-fat butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
PECAN LAYER:
1 egg
1/3 cup packed dark brown sugar
1/3 cup corn syrup
1 tablespoon reduced-fat butter, melted
1/4 teaspoon vanilla extract
2/3 cup chopped pecans
Directions:
Directions:
On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
In a small bowl, combine the sweet potatoes, milk, brown sugar, butter, vanilla, salt and spices. Spread evenly into pastry shell.
For pecan layer, in another small bowl, whisk egg and brown sugar until blended. Add the corn syrup, butter and vanilla; mix well. Stir in pecans. Pour over sweet potato mixture.
Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Refrigerate for at least 3 hours before serving.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Nutrition Facts: One serving: 1 piece Calories: 363 Fat: 17 g Saturated Fat: 5 g Cholesterol: 36 mg Sodium: 255 mg Carbohydrate: 53 g Fiber: 3 g Protein: 4 g

I got this recipe from www.tasteofhome.com

 

 

 

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