Sweet Potato Pecan Pie Recipe

Ingredients
<br>- 1 (9 inch) unbaked pie crust
<br>- 2 cups cooked and mashed sweet potatoes
<br>- 2  eggs
<br>- ¾ cup white sugar
<br>- ½ teaspoon salt
<br>- 1 teaspoon ground cinnamon
<br>- ½ teaspoon ground ginger
<br>- ¼ teaspoon ground cloves
<br>- 1 ⅔ cups light cream
<br>- 3 tablespoons butter, softened
<br>- ⅔ cup packed brown sugar
<br>- ⅔ cup chopped pecans
<br><p></p>Directions
<br>step 1: Bake sweet potatoes until tender, peel and mash. Make sure all lumps are removed, straining if necessary.
<br>step 2: Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
<br>step 3: Bake in preheated oven at 400 degrees F (205 degrees C) 45-55 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on rack.
<br>step 4: To make 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.
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Ingredients
- 1 (9 inch) unbaked pie crust
- 2 cups cooked and mashed sweet potatoes
- 2 eggs
- ¾ cup white sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ⅔ cups light cream
- 3 tablespoons butter, softened
- ⅔ cup packed brown sugar
- ⅔ cup chopped pecans

Directions
step 1: Bake sweet potatoes until tender, peel and mash. Make sure all lumps are removed, straining if necessary.
step 2: Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
step 3: Bake in preheated oven at 400 degrees F (205 degrees C) 45-55 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on rack.
step 4: To make 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.

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