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Sweet Potato Pecan Pie
A delicious homemade pie classic that is great for dinner parties and family reunions.
Recipe By:
Serving Size: 8
Cuisine: American-South
Main Ingredient: Sweet Potatoes
Categories: Desserts, Liked, Bake, Christmas, Fall, New Year, Thanksgiving, Winter |
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1 pound of sweet potatoes, cooked and peeled
1/4 cup of butter or margarine
one 14 ounce can of sweetened condensed milk
1 teaspoon of ground cinnamon
1 teaspoon of orange rind, grated
1 teaspoon of vanilla extract
1/2 teaspoon of ground nutmeg
1/4 teaspoon of salt
1 Egg
one 6 ounce Graham cracker pie crust
Pecan Topping
1 egg
2 tablespoons of dark corn syrup
2 tablespoons of brown sugar ; firmly packed
1 tablespoon of butter, melted
1/2 teaspoon of maple flavoring
1 cup of pecans, chopped
Preheat oven to 425ºF. With mixer, beat hot sweet potatoes and butter or margarine until smooth. Add sweetened condensed milk and remaining ingredients except crust and pecan topping (DUH!!...do they think we're dummies?). Mix well. Pour into crust.
Bake 20 minutes. Meanwhile, prepare pecan topping. Remove pie from oven; reduce oven to 350ºF. Spoon pecan topping on pie. Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest twist if desired. Refrigerate leftovers. (Huh??....what leftovers??)
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