Sweet potato pecan pie
Sweet potato pecan pie recipe in the thanksgiving category
Recipe ingredients:
- 1 frozen deep-dish pie crust, thawed, pierced all over with fork
- 1 1-pound red-skinned sweet potato, pierced with fork
- 1/2 cup, packed golden brown sugar
- 2 tablespoons, 1/4 stick, unsalted butter, melted
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 3/4 cup light corn syrup
- 2 large eggs
- 1 cup, about 4 ounces, pecan halves
Recipe method:
- Preheat oven to 400F.
- Bake crust until pale golden, about 8 minutes. Set aside.
- Reduce oven temperature to 350F.
- Cook sweet potato in microwave on high until tender, about 6 minutes per side.
- Cut potato in half. Scoop flesh into medium bowl and mash.
- Measure 1 cup mashed potato. Place in large bowl.
- Whisk sugar and next 5 ingredients into mashed potato.
- Spread mixture in prepared crust.
- Whisk corn syrup and eggs in bowl to blend.
- Stir in pecans. Pour syrup mixture over potato mixture.
- Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely.
- Serve at room temperature or refrigerate up to 1 day and serve cold.
Tags: sweet, potato, pecan, pie, recipe, thanksgiving, recipes, cooking