Recipes

Sweet Potato Pecan Pie

The perfect Fall dessert.

1 prepared pie crust

Sweet Potato Filling:

1 1/2 cups cooked, mashed sweet potatoes

1 teaspoon orange zest

1/4 cup light brown sugar

1 teaspoon vanilla extract

2 tablespoons melted butter

1/4 teaspoon grated nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Pecan Topping:

2 cups pecan halves

3/4 cup light brown sugar

1/4 cup corn syrup

2 tablespoons melted butter

2 eggs

1/4 teaspoon salt

Preheat oven to 300° F.
Fit pie crust into a 9-inch pie plate and flute the edges.
In a mixing bowl, combine sweet potato, orange zest, brown sugar, vanilla extract, butter, nutmeg, cinnamon and salt. Stir ingredients together until well combined. Pour into the pie crust and chill in the refrigerator.
Combine pecan halves, brown sugar, corn syrup, butter, eggs, and salt in a separate mixing bowl. Stir until ingredients are well combined.
Gently pour pecan topping over sweet potato filling.
Place in the oven and bake between 60-75 minutes, until crust is golden brown, and the filling is set.
Remove from oven and let cool for 60 minutes before serving.