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Silky Sweet Potato and Pecan Pie

Photo: Andrew Purcell; Styling: Lydia Degaris Pursell

 

Hands-on time 30 mins
Total time 2 hrs, 10 mins
Yield Serves 8 (serving size: 1 wedge)
Toasted pecans make a delicious garnish, adding crunch and adorning it like a necklace.

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

Nutrition 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

How to Make It

  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.