Sweet Potato Pecan Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Pie Crust
Sweet Potato Filling:
1 c Baked Sweet Potato Pulp
¼ c Light Brown Sugar
2 T Sugar
1 Egg, beaten until frothy
1 T Heavy Cream
1 T Unsalted Butter, softened
1 T Vanilla Extract
¼ tsp Salt
¼ tsp Cinnamon
1/8 tsp Allspice
1/8 tsp Nutmeg
Pecan Pie Syrup
3/4 c Sugar
3/4 c Corn Syrup
2 eggs
1½ T Unsalted Butter, melted
2 tsp Vanilla Extract
Pinch of Salt
Pinch of Cinnamon
3/4 c Pecan Pieces
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Directions: |
Directions:For the sweet potato filling:
Combine all of the ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 to 3 minutes. Do not overbeat.
For the pecan pie syrup:
Combine all of the ingredients except the pecans in a mixing bowl. Mix thoroughly on slow speed until the syrup is opaque, about 1 minute. Stir in Pecans.
To assemble:
Put the pie crust in a deep pie dish or spring form pan. Spoon the sweet potato filling evenly into the pan. Pour the pecan syrup on top.
Bake in a 325 °F oven until a knife inserted in the center come out clean, about 1 3/4 hours.
Cool and serve with whipped cream. Store pie a room temperature for the first 24 hours, then refrigerate. |
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