Pecan-Crusted Sweet Potato Pie

Cooking Light
10 servings (serving size: 1 wedge)


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1 1/2 cups mashed cooked sweet potato (about 3/4 pound)
1/3 cup packed dark brown sugar
3 tablespoons evaporated fat-free milk
3/4 teaspoon pumpkin-pie spice
1/4 teaspoon salt
1 large egg
1/2 cup packed dark brown sugar
1/2 cup light-colored corn syrup
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg
1/2 cup chopped pecans


Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.

Preheat oven to 350°.

Combine sweet potato and next 5 ingredients (sweet potato through 1 egg) in a food processor, and process until smooth. Spoon mixture into prepared crust. Combine 1/2 cup brown sugar and next 5 ingredients (1/2 cup brown sugar through 1 egg); stir well with a whisk. Stir in pecans. Pour pecan mixture over sweet potato mixture. Bake at 350° for 1 hour or until almost set; shield edges of piecrust with foil after 20 minutes. Cool on a wire rack.

Created date

December 1999

Nutritional Information

Calories 322
Caloriesfromfat 25 %
Fat 8.9 g
Satfat 2.7 g
Monofat 4 g
Polyfat 1.4 g
Protein 4.9 g
Carbohydrate 56.1 g
Fiber 2.2 g
Cholesterol 75 mg
Iron 1.6 mg
Sodium 248 mg
Calcium 65 mg