Sweet Potato Pie with Pecans

4.6
(41)

This is the perfect Thanksgiving pie. Sweet potatoes and pecans make such a wonderful combination. And everyone know it wouldn't be Thanksgiving without pie.

5
5
5
5
Servings:
8
Yield:
1 to 9 inch pie

Ingredients

  • 1 (9 inch) unbaked pie crust

  • 2 tablespoons unsalted butter, melted

  • 1 cup cooked and mashed sweet potatoes

  • 2 eggs, beaten

  • ¾ cup light brown sugar

  • ½ teaspoon ground ginger

  • ½ teaspoon ground cinnamon

  • ½ teaspoon freshly grated nutmeg

  • 1 teaspoon vanilla extract

  • ½ teaspoon salt

  • ½ cup dark corn syrup

  • 1 cup evaporated milk

  • 1 ½ cups chopped pecans

  • 2 cups heavy whipping cream

  • 3 tablespoons confectioners' sugar

  • ¼ cup hazelnut liqueur

  • ¼ cup pecan halves

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Prepare dough for one 9 inch pie. Refrigerate until ready to bake.

  3. Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.

  4. Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.

  5. Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.

Nutrition Facts (per serving)

772 Calories
53g Fat
67g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 772
% Daily Value *
Total Fat 53g 68%
Saturated Fat 21g 104%
Cholesterol 145mg 48%
Sodium 383mg 17%
Total Carbohydrate 67g 24%
Dietary Fiber 4g 15%
Total Sugars 38g
Protein 9g
Vitamin C 6mg 31%
Calcium 180mg 14%
Iron 2mg 11%
Potassium 430mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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