Sweet Potato Pecan Pie
This scrumptious sweet potato pecan pie is the perfect holiday dessert, layering a sweet potato filling with a pecan pie topping.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1pastry-lined pie shell
- 2cups sweet potatoes (cooked, mashed)
- 4ounces unsalted butter (divided)
- ½cup heavy cream
- ½cup light brown sugar (packed)
- 2large eggs (slightly beaten)
- 1teaspoon vanilla extract
- 1teaspoon ground cinnamon
- 1teaspoon ground ginger
- ½teaspoon ground nutmeg
- Dash of salt
- 2tablespoons brandy (or bourbon or orange juice)
- ½cup dark corn syrup
- 1cup pecan halves
Instructions
Step 1
Gather the ingredients.Step 2
Preheat oven to 425 F.Step 3
Line the pie crust with foil and fill with pie weights; bake for 12 minutes. Remove the pie weights and foil and set aside.Step 4
Mash sweet potatoes with half of the butter (1/4 cup). Let cool. Add heavy cream , brown sugar, eggs, vanilla, spices, and brandy, bourbon, or orange juice. Beat until fluffy; turn into pie crust.Step 5
Bake at 375 F for 20 minutes.Step 6
Combine remaining 1/4 cup butter with corn syrup and pecans; sprinkle evenly over the top of the pie.Step 7
Return the pie to the oven and bake 25 minutes longer, or until a toothpick inserted in the center comes out clean.Step 8
Serve with whipped cream or whipped topping.