This recipe is excerpted from my e-book “I Can’t Even With Pumpkin Spice: 21 Recipes Celebrating the Real Flavors of Fall.” Order it here!
Torn between sweet potato and pecan pie? Not any more. Sweet Potato Pecan Pie is a tasty combination of both Thanksgiving favorites — a creamy, sweet potato filling with a crisp, pecan topping. This recipe is simple enough to whip up in a matter of minutes, but also special enough to headline a dessert table.
Sweet Potato Pecan Pie Shortcuts
You can bake sweet potatoes in the microwave — remember to pierce them with a fork to keep them from exploding — in about 10 minutes. Canned sweet potatoes, drained and mashed will also work. If your to-do list is as long as your arm, a refrigerated pie crust and canned sweet potatoes make quick work of getting this pie in the oven. Grab a boxed pie crust found in the refrigerated section of your grocery store, not the frozen pie crusts that are already in an aluminum pie tin.
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