Virginia Sweet Potato-Pecan Pie

Recipe from

Oxmoor House


1 1/2 cups cooked, mashed sweet potatoes
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1 1/2 cups milk, scalded
2 eggs, beaten
1 unbaked (9-inch) pastry shell
1/4 cup butter or margarine
1/2 cup firmly packed light brown sugar
3/4 cup chopped pecans
Whipped cream (optional)


Combine sweet potatoes, 1/2 cup sugar, cinnamon, ginger, salt, and milk; mix well. Cook until thoroughly heated. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Spoon into pastry shell. Bake at 350° for 20 minutes. Remove from oven.

Cream butter and 1/2 cup sugar; stir in pecans. Sprinkle pecan mixture over pie; continue baking 45 minutes. Cool. Serve with whipped cream, if desired.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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