Sweet Potato Pecan Pie with Cinnamon Ice Cream

Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

By Karen Barker
Recipe by MyRecipes November 2005

Gallery

Credit: Charles E. Walton IV

Recipe Summary test

Yield:
Makes 8 servings
Advertisement

Ingredients

Directions

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

    Advertisement

  • 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.

  • 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.)

  • 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.

Advertisement
© Copyright 2021 myrecipes.com. All rights reserved. Printed from https://www.myrecipes.com 09/27/2021