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. You can bake sweet potatoes in the microwave — remember to pierce them with a fork to keep them from exploding — in about 10 minutes. If your to-do list is as long as your arm, pick up a refrigerated pie crust and a can of sweet potatoes (I won’t tell Martha if you won’t).
|Sweet Potato Pecan Pie|
- 1 refrigerated pie crust
- 1 1/4 cups mashed, cooked sweet potatoes
- 1/2 cup light brown sugar
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- pinch nutmeg
- pinch salt
- 1/2 cup light corn syrup
- 1 egg
- 1 1/2 cup chopped pecans
- Preheat oven to 400 degrees. Place the pie crust in a 9-inch, deep-dish pie plate.
- Mix sweet potatoes, brown sugar, melted butter, vanilla, cinnamon, nutmeg and salt together in the bowl of an electric mixer. Pour into pie crust and set aside.
- Whisk corn syrup and egg together in a medium bowl. Stir in pecans and pour over sweet potato filling.
- Place pie in lower third of oven and bake until filling is set and golden brown, about 40-45 minutes. Cool pie completely.