Sweet Potato Pecan Pie

Sweet Potato Pecan Pie
Sweet Potato Pecan Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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