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Sweet Potato Pecan Pie


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  • Topping:
  • 1 egg
  • 3 tablespoons dark corn syrup
  • 3 tablespoons firmly packed light brown sugar
  • 1 tablespoon margarine or butter, melted
  • 1 teaspoon maple flavoring
  • 1-cup pecan
  • Pie:
  • 1 lb (two medium) sweet potatoes
  • 1/4 cup margarine or butter
  • 1 (14oz) can sweetened condensed milk
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 1 (9-inch) unbaked pastry shell



Step 1

1.To make topping: In small mixing bowl, combine egg, corn syrup, brown sugar, margarine or butter and flavoring; mix well. Stir in pecan and set aside.

2.To make pie: Preheat oven to 350. In a large mixing bowl, beat warm potatoes with margarine until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into crust. Bake 30 minutes. Remove from oven; spoon topping evenly over pie. Bake 20 to 25 minutes longer or until golden brown. Cool. Serve warm or chilled.

3.To make cinnamon cream; in a medium-size bowl over ice, whisk heavy cream. Add cinnamon and sugar, and whisk to medium-stiff peaks. Serve alongside pie.


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