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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 2 Hours, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 276
  • Fat: 13.8g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 2.7g
  • Protein: 6.4g
  • Carbohydrate: 33.7g
  • Fiber: 2.4g
  • Cholesterol: 57mg
  • Iron: 0.8mg
  • Sodium: 275mg
  • Calcium: 72mg

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. 1. Preheat oven to 400°.
  2. 2. Wrap sweet potato in foil; bake at 400° for 45 minutes or until tender. Cool completely. Peel and coarsely chop sweet potato.
  3. 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. 4. Reduce oven temper­a­ture to 350°.
  5. 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.
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