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Virginia Sweet Potato-Pecan Pie

Virginia Sweet Potato-Pecan Pie

Oxmoor House JANUARY 1984

  • Yield: one 9-inch pie


  • 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.


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Virginia Sweet Potato-Pecan Pie Recipe