Sweet Potato Pecan Pie
Holly Bararios-DiNardo
ingredients
Sweet Potato Filling- Deep dish frozen pie crust
- 2-3 sweet potatoes, baked (1 cup mashed)
- 1/4 cup brown sugar
- 2 tablespoons sugar
- 1 egg beaten
- 1 tablespoon butter, soft
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
- 3/4 cup sugar
- 3/4 cup dark corn syrup
- 2 small eggs, lightly beaten
- 1/2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- pinch salt
- pinch of ground cinnamon
- 1 cup pecan pieces or halves
directions
- 1
Preheat oven to 325 degrees
- 2
Sweet Potato Filling: combine all the ingredients in a mixing bowl. Beat on medium speed until the batter is smooth, about 2-3 minutes. Set aside.
- 3
Pecan Pie Syrup: Combine all the ingredients except the pecans in a mixing bowl. Mix thoroughly on slow speed until the syrup is opaque, about 1 minutes; stir in pecans and set aside.
- 4
To assemble: Spoon sweet potato filling evenly in pie pan. Pour the pecan syrup on top.
- 5
Bake until an inserted knife comes out clean, about 1 1/2 hours. Cool.
- 6
Store pie at room temperature for the first 24 hours, then if any is left over, refrigerate.
notes
Pecans rise to the top during baking.
Source: Holly
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