Charles E. Walton IV
Makes 8 servings

One large, baked sweet potato--a cousin of the yam, but richer in vitamins A and C--should yield a little more than 1 cup puree. Bake until soft (about 45 minutes), remove skin, and mash with a potato masher until smooth. Prep: 20 minutes, Cook: 50 minutes.

How to Make It

Step 1

Preheat oven to 400°. Bake pie shell 6 to 8 minutes or until lightly browned; remove from oven. Lower temperature to 350°.

Step 2

Combine sweet potato and next 4 ingredients in a large bowl. Add 1/2 teaspoon vanilla and next 3 ingredients; stir until smooth and completely combined. Spread in an even layer in bottom of shell. Add chopped pecans evenly over sweet potato mixture. Lay pecan halves flat in a circle around perimeter.

Step 3

Combine granulated sugar and 2 large eggs in a separate bowl; whisk until well blended. Whisk in corn syrup, melted butter, and remaining 1 teaspoon vanilla. Pour mixture slowly over pecan layer. Do not overfill. (You may have excess.)

Step 4

Bake at 350° for 50 to 55 minutes or until pie is puffed, set, and golden brown. Remove and let cool. Serve with Cinnamon Ice Cream.

Ratings & Reviews

myrecipestest's Review

May 26, 2011

bethwheeler's Review

November 26, 2010
This is a great combination of pecan and sweet potato pies. The pie is delicious, pretty and easy to serve. I will definitely make this again. It was a big hit at Thanksgiving. I did not add the cinnamon ice cream. I followed the recipe exactly.