Sweet Potato Pecan Pie

Photo by Barbara L.
Adapted from annarbor.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from annarbor.com

Ingredients

  • 1

    (9-inch) pie crust

  • 1

    cup sweet potatoes, baked and mashed

  • 2

    tablespoons light brown sugar

  • 2

    large egg yolks

  • 1

    tablespoon unsalted butter, softened

  • 1

    tablespoon whipping cream

  • 1 1/2

    teaspoons vanilla extract, divided

  • 1/4

    plus 1/8 teaspoon ground cinnamon

  • 1/4

    teaspoon kosher salt

  • 1/8

    teaspoon ground nutmeg

  • 1

    cup pecans, chopped

  • 1/2

    cup pecans, halved

  • 1/4

    cup granulated sugar

  • 2

    large eggs

  • 3/4

    cup light corn syrup

  • 1 1/2

    tablespoons unsalted butter, melted

Directions

1. Preheat oven to 350°. 2. Combine sweet potato and next 4 ingredients in a large bowl. Add 1/2 teaspoon vanilla and next 3 ingredients; stir until smooth and completely combined. Spread in an even layer in bottom of shell. Add chopped pecans evenly over sweet potato mixture. Lay pecan halves flat in a circle around perimeter. 3. Combine granulated sugar and 2 large eggs in a separate bowl; whisk until well blended. Whisk in corn syrup, melted butter, and remaining 1 teaspoon vanilla. Pour mixture slowly over pecan layer. Do not overfill. (You may have excess.) 4. Bake at 350° for 50 to 55 minutes or until pie is puffed, set, and golden brown. Remove and let cool. Serve with Chantilly cream. Paul Prudhomme's Chantilly cream: 2/3 c. heavy cream 1 tsp. vanilla extract 1 tsp brandy 1 tsp. Grand Marnier 1/4 c. sugar 2 tbsp sour cream Refrigerate a medium-size bowl and beaters until very cold. Combine cream, vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not over beat.

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