Sweet Potato Pecan Pie with Cinnamon Ice Cream

2 Ratings
  • 5 1
  • 4 0
  • 3 0
  • 2 1
  • 1 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

Yield:
Makes 8 servings
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Ingredients

Directions

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

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  • 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.

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