Sweet Potato Pecan Pie

asian chinese european french dessert main sweet spicy savory umami hard fast

Prep

24 min

Cook

52 min

Total

76 min

Ingredients (12)

1 (9 inch) unbaked pie crust g

2 cups cooked and mashed sweet potatoes g

2 eggs g

¾ cup white sugar g

½ teaspoon salt g

1 teaspoon ground cinnamon g

½ teaspoon ground ginger g

¼ teaspoon ground cloves g

1 ⅔ cups light cream g

3 tablespoons butter, softened g

⅔ cup packed brown sugar g

⅔ cup chopped pecans g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 400 degrees F (200 degrees C).

Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.

Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.

Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.

Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.

Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.