Silky Sweet Potato and Pecan Pie

Photo: Andrew Purcell; Styling: Lydia Degaris Pursell

 

Toasted pecans make a delicious garnish, adding crunch and adorning it like a necklace.

Yield:

Serves 8 (serving size: 1 wedge)

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 2 Hours, 10 Minutes

Nutritional Information

Calories 276
Fat 13.8 g
Satfat 5.2 g
Monofat 5.4 g
Polyfat 2.7 g
Protein 6.4 g
Carbohydrate 33.7 g
Fiber 2.4 g
Cholesterol 57 mg
Iron 0.8 mg
Sodium 275 mg
Calcium 72 mg

Ingredients

1 (1-pound) sweet potato
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
Baking spray with flour
1 cup 2% reduced-fat milk
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
2 large eggs
3 large egg whites, divided
1 1/2 tablespoons unsalted butter, melted
1/3 cup chopped pecans, toasted
1 teaspoon water

Preparation

1. Preheat oven to 400°.

2. Wrap sweet potato in foil; bake at 400° for 45 minutes or until tender. Cool completely. Peel and coarsely chop sweet potato.

3. Fit dough into a 9-inch pie plate coated with baking spray. Press dough against bottom and sides of pan. Fold edges under, and flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 15 minutes. Remove pie weights and foil; cool crust on wire rack 5 minutes.

4. Reduce oven temper­a­ture to 350°.

5. Place sweet potato, milk, and next 5 ingredients (through whole eggs) in a food processor. Add 2 egg whites; process until smooth. Add butter; process until combined. Pour mixture into crust. Sprinkle nuts around edge of filling. Combine remaining egg white and 1 teaspoon water in a small bowl, stirring well with a whisk. Brush egg mixture on edges of crust. Bake at 350° for 45 minutes or until almost set in the center, shielding edges of piecrust with foil, if necessary. Cool completely on a wire rack before slicing.

Note:

Deb Wise,

November 2013