Description
Two classics combined into one: Sweet Potato Pecan Pie! Not too sweet but with the perfect fall flavor, this is a great dessert for Thanksgiving!
Ingredients
- 1 whole 9 Inch Pie Crust
- FOR THE SWEET POTATO MIXTURE:
- 2 whole Sweet Potatoes, Peeled And Cut Into 1-inch Cubes
- 1 stick Unsalted Butter, Softened
- ½ cups Milk
- ½ teaspoons Cinnamon
- ½ teaspoons Nutmeg
- 1 teaspoon Vanilla Extract
- ¾ cups White Granulated Sugar
- 2 whole Eggs
- FOR THE PECAN MIXTURE:
- 2 whole Eggs
- ⅓ cups White Granulated Sugar
- ⅓ cups Maple Syrup
- 1-¼ cup Chopped Pecans
Preparation
Fill a large pot with water and begin heating. Meanwhile, peel and cut sweet potatoes and place in the water. Allow water and potatoes to come to a boil, and cook for 15 minutes or until potatoes are soft. Once soft, drain potatoes and set aside.
While potatoes cook, preheat oven to 350ºF. Grease a 9-inch pie dish with cooking spray. Place pie crust into the greased pan, pressing dough gently into sides. Set aside.
For the pecan mixture, in a small bowl, whisk together eggs, sugar, and syrup. Toss in chopped pecans and stir to coat.
For the sweet potato mixture, take a large bowl and place butter in bowl. Top with cooked sweet potatoes and milk. Beat with a handheld mixer until smooth. Add in remaining ingredients, stirring until well combined. Pour mixture into prepared pie dish.
Top sweet potato pie with pecan mixture. Gently spread pecan mixture to cover pie. Place in the oven and bake for 1 hour. Remove from the oven and allow to cool 30 minutes before serving.
