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Sweet Potato Pecan Pie

  • Beginner
  • 8 servings
  • 5 min
Baking Success Or Baking Mess

Ingredients

1 can (16 ounces) sweet potatoes, drained and mashed
3 egg divided
3/4 cup sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 (9-inch) deep-dish pie crust*
2/3 cup Crown® Lily White® or Golden Corn Syrup
2 tablespoons butter OR margarine, melted
1/2 teaspoon pure vanilla extract
1 cup chopped pecans

Instructions

Preheat oven to 350°F.


Combine sweet potatoes, 1 egg, 1/4 cup sugar, cinnamon, nutmeg and ginger in a medium bowl; stir until well blended. Spread evenly in bottom of pie crust.


Combine remaining 2 eggs, 1/2 cup sugar, corn syrup, butter and vanilla in same bowl; stir until well combined. Stir in pecans. Spoon over sweet potato mixture.


Bake 60 minutes or until puffed and set. Cool completely on wire rack.


*To use prepared frozen pie crust: Use 9-inch deep-dish pie crust. Do not thaw. Preheat oven and a cookie sheet. Add filling to frozen crust; bake on cookie sheet.


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