Photo: Sweet Potato Pecan Pie Recipe
Ingredients
- 1 prepared sweet pie crust, recipe follows
- 1 pound sweet potatoes, baked until fork tender, peeled and mashed
- 1/2 cup pure cane syrup (recommended: Steen's)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 5 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups pecan pieces
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1/4 cup light corn syrup
- Pinch salt
- Chocolate curls
- Sweetened whipped cream, accompaniment
- Confectioners' sugar, garnish
Directions
Preheat oven to 375 degrees F.
On a lightly floured surface, roll out the pie crust to fit a 10-inch pie pan. Fit inside the pan and set aside.
In a large mixing bowl, combine the mashed sweet potatoes, Steen's syrup, spices, 1 egg, and 1/2 teaspoon of the vanilla and mix well. Pour the filling into the unbaked pastry shell. Spread the pecan pieces evenly over the filling.
In another large bowl, beat the remaining 4 eggs. Add the remaining 1 teaspoon vanilla, granulated sugar, brown sugar, corn syrup, and salt and stir to blend. Pour over the pecans and bake until the filling is set and the pastry is golden brown, about 1 hour.
Remove from the oven and cool on a wire rack for 1 hour before serving. Garnish with chocolate curls, whipped cream, and confectioners' sugar.
Sweet Pie Crust:
- 8 ounces all-purpose flour, about 1 1/2 cups plus 2 tablespoons
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
- 2 tablespoons solid vegetable shortening
- 3 tablespoons ice water
Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
Yield: 1 (9 or 10-inch) pie crust
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By heartsongs94
Atlanta, GA
on November 24, 2010
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This is an absolutely fabulous recipe! I've made it many times and get rave reviews each time. I had to adjust bake time and oven temp due to our altitude (could be the issue for the person that said 375 is too hot but it resulted in a perfectly solid pie, which made for beautiful plating for our early holiday meal. To make a healthier recipe this time around, I swapped the cane syrup for agave nectar, which had been reduced and thickened prior to adding to other ingredients. Pecan pie filling doesn't overpower the sweet potato filling or vice versa. Very satisfying for those with a sweet tooth and those without!
By johnnyblisters
on November 10, 2010
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that oven is too hot 375 for a pecan pie, plus I put melted white choloate on my par baked sand tart dough, and I use instead of that 1 c. sugar,, 1 cup honey , orange zest 1 Tab, at 325 til its done and add on top whole spiced Pecans,,
By sheilam27_6212734
Laramie, WY
on December 26, 2008
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I left off the chocolate but the pie was amazing even without it. It was easy and delicious.
Read all 14 reviews