Sweet Potato Pecan Pie

Name: Sweet Potato Pecan Pie
Prep time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1 lb yams or 1 lb sweet potato, cooked and peeled; 1/4 cup butter or 1/4 cup margarine; 14 ounces condensed milk, sweetened; 1 teaspoon cinnamon, ground; 1 teaspoon orange rind, grated; 1 teaspoon vanilla extract; 1/2 teaspoon nutmeg, ground; 1/4 teaspoon salt; 1 egg; 1 (9 inch) graham cracker pie crust; 1 egg; 2 tablespoons dark corn syrup; 2 tablespoons brown sugar, firmly packed; 1 tablespoon butter, melted; 1/2 teaspoon maple flavoring; 1 cup pecans, chopped

Submitted by Nancy Van Ess

"Sweet Potato Pecan Pie"

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photo by Sharon123

Ready In:: 1hr 5mins
Ingredients:: 16
Serves:: 8

ingredients

1 lb yams or 1 lb sweet potato, cooked and peeled
¹⁄₄ cup butter or 1/4 cup margarine
14 ounces condensed milk, sweetened
1 teaspoon cinnamon, ground
1 teaspoon orange rind, grated
1 teaspoon vanilla extract
¹⁄₂ teaspoon nutmeg, ground
¹⁄₄ teaspoon salt
1 egg
1 (9 inch) graham cracker pie crust
Topping
1 egg
2 tablespoons dark corn syrup
2 tablespoons brown sugar, firmly packed
1 tablespoon butter, melted
¹⁄₂ teaspoon maple flavoring
1 cup pecans, chopped

directions

Preheat oven to 425 degrees fahrenheit.
With mixer, beat hot yams and butter until smooth.
Add condensed milk, cinnamon, orange rind, vanilla extract, nutmeg, salt, and egg; mix well.
Pour mixture into crust.
Bake 20 minutes.
Meanwhile, make Pecan Topping: Beat together egg, corn syrup, brown sugar, melted butter and maple flavoring. Stir in chopped pecans.
Remove pie from oven; reduce oven to 350 degrees fahrenheit.
Spoon Pecan Topping on pie.
Bake 25 minutes longer or until set.
Cool.
Serve warm or at room temperature.
Garnish with orange zest twist, if desired.
Refrigerate any leftovers.

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Reviews

How eexine

Ariane T.
Absolutely wonderful!! Made as directed and I must say that the orange zest lends such a lovely citrusy note. DH and I agree that this is better (imho) that pumpkin pie. Although you could apply the same method using pumpkin. The crunchy pecan topping is a nice foil for the silky smooth filling. Thank you Sharon for sharing.

luvcookn
Excellent recipe! I didn't have orange rind, but I used ground cloves in the spice mix. For the pecan topping, I didn't have any dark corn syrup, so I doubled the brown sugar (I used dark) with a tbl. milk, and vanilla instead of maple flavoring (didn't have that either!). But it is SO GOOD and easy! Just added this to my cookbook, it's a keeper!! Thanks, Sharon for an excellent recipe!

ProvLady25
i took my first attempt of this recipe to thanksgiving. expectations are always high when i bring the desserts, and when my guniea pig tried the first bite she just about fainted in pure bliss. topped with hand-whipped cream lightly sweetened (because this recipe is sweet enough by itself), it's a memorable experience. this pie will definitely be making a repeat appearance next year.

shannon_liv
This was spectacular!! The pecan topping was a delicious variation to what I've usually had (which was nothing! maybe a dollop of cool whip) The pie was nicely spiced, and that orange zest definitely added something special..I'll be making this for Thanksgiving dinner, and many times after that !! Thanks for a great recipe!! Teresa

TGirl

Tweaks

Excellent recipe! I didn't have orange rind, but I used ground cloves in the spice mix. For the pecan topping, I didn't have any dark corn syrup, so I doubled the brown sugar (I used dark) with a tbl. milk, and vanilla instead of maple flavoring (didn't have that either!). But it is SO GOOD and easy! Just added this to my cookbook, it's a keeper!! Thanks, Sharon for an excellent recipe!

ProvLady25