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Sweet Potato Pecan Pie Recipe

Recipe by: bluebayou

"This is the perfect Thanksgiving pie. Sweet potatoes and pecans make such a wonderful combination. And everyone know it wouldn't be Thanksgiving without pie."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 375 degrees F (190 degrees C).
  • 2Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
  • 3Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
  • 4Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
  • 5Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.
Ingredients
  • 8 servings
  • 772 cals
  • 1 (9 inch) unbaked pie crust
  • 2 tablespoons unsalted butter, melted
  • 1 cup cooked and mashed sweet potatoes
  • 2 eggs, beaten
  • 3/4 cup light brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup dark corn syrup
  • 1 cup evaporated milk
  • 1 1/2 cups chopped pecans
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/4 cup hazelnut liqueur
  • 1/4 cup pecan halves
Nutrition

Amount per serving ( 5 total)

  • Calories:
    772
    39%
  • Fat:
    53.3
    82%
  • Carbs:
    66.7
    22%
  • Protein:
    9.1
    18%
  • Cholesterol:
    145
    48%

Based on a 2,000 calorie diet

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