Sweet Potato Pie With Pecan Topping Recipes

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SWEET POTATO-PECAN PIE



Sweet Potato-Pecan Pie image

Make and share this Sweet Potato-Pecan Pie recipe from Food.com.

Provided by Nancy Van Ess

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 18

1 pie crust, unbaked (9 inch)
1 large egg
1 1/2 cups fresh sweet potatoes, mashed cooked
1/4 cup sugar
2 tablespoons unsalted butter or 2 tablespoons margarine, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cinnamon, ground
1/8 teaspoon allspice, ground
1/8 teaspoon nutmeg, ground
2 large eggs
1/2 cup sugar
1/2 cup dark corn syrup
2 tablespoons unsalted butter or 2 tablespoons margarine, melted
1 teaspoon vanilla extract
1 dash cinnamon, ground
1 cup pecan halves
1/2 cup heavy cream, whipped stiff

Steps:

  • Prepare pie shell,set aside.
  • Make sweet potato filling: In medium bowl, with electric mixer, beat 1 egg until frothy.
  • Add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
  • Make pecan topping: In medium bowl, with mixer, beat eggs until frothy.
  • Add sugar, corn syrup, melted butter, vanilla and cinnamon.
  • Beat at low speed just until mixture is well blended, about 1 minute.
  • Stir in pecans.
  • Preheat oven to 350 degrees Fahrenheit.
  • To assemble: Turn sweet potato filling into unbaked pie shell, spreading evenly.
  • Pour pecan topping over top.
  • Bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
  • Remove pie to rack to cool.
  • Just before serving decorate with whipped cream.

Nutrition Facts : Calories 323, Fat 19.6, SaturatedFat 6.9, Cholesterol 70.3, Sodium 178.9, Carbohydrate 35, Fiber 1.9, Sugar 17.3, Protein 3.8

SWEET POTATO PIE WITH PECANS



Sweet Potato Pie with Pecans image

This is the perfect Thanksgiving pie. Sweet potatoes and pecans make such a wonderful combination. And everyone know it wouldn't be Thanksgiving without pie.

Provided by bluebayou

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Yield 8

Number Of Ingredients 17

1 (9 inch) unbaked pie crust
2 tablespoons unsalted butter, melted
1 cup cooked and mashed sweet potatoes
2 eggs, beaten
¾ cup light brown sugar
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
½ teaspoon salt
½ cup dark corn syrup
1 cup evaporated milk
1 ½ cups chopped pecans
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
¼ cup hazelnut liqueur
¼ cup pecan halves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
  • Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
  • Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
  • Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.

Nutrition Facts : Calories 771.7 calories, Carbohydrate 66.7 g, Cholesterol 144.8 mg, Fat 53.3 g, Fiber 4.1 g, Protein 9.1 g, SaturatedFat 20.8 g, Sodium 383.3 mg, Sugar 37.7 g

SWEET POTATO PECAN PIE



Sweet Potato Pecan Pie image

Caramelized pecan topping makes this special!

Provided by Lorrie Sterling

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 1h50m

Yield 8

Number Of Ingredients 12

1 (9 inch) unbaked pie crust
2 cups cooked and mashed sweet potatoes
2 eggs
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 ⅔ cups light cream
3 tablespoons butter, softened
⅔ cup packed brown sugar
⅔ cup chopped pecans

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
  • Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
  • Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
  • Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
  • Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.

Nutrition Facts : Calories 518.6 calories, Carbohydrate 60.9 g, Cholesterol 90.9 mg, Fat 29.3 g, Fiber 3.5 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 353.8 mg, Sugar 40.3 g

SWEET POTATO PIE WITH PECAN TOPPING



Sweet Potato Pie with Pecan Topping image

Sweet potatoes are spiced with cinnamon and nutmeg and enriched with cream, brown sugar, and maple syrup for the flavorful filling of this pie. A candied pecan topping takes it over the top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h

Number Of Ingredients 11

2 to 3 sweet potatoes (1 1/2 pounds), peeled and cut into 2-inch chunks
2 large eggs
1/3 cup plus 1/2 cup packed light-brown sugar
3 tablespoons pure maple syrup
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup plus 1 tablespoon heavy cream
1 prebaked Pie Crust for Sweet Potato Pie, or 1 frozen store-bought (9-inch) crust
3 tablespoons unsalted butter
1 cup pecans, broken into pieces

Steps:

  • To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).
  • To make filling, preheat oven to 375 degrees. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)
  • Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.
  • To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)

SWEET POTATO PECAN PIE



Sweet Potato Pecan Pie image

This updated classic from Glenda Conrad in Shelbyville, Indiana combines two Southern favorites in one simply delicious pie! And canned sweet potatoes make it so easy.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 6-8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie pastry
2 cans (15-3/4 ounces each) sweet potatoes, drained
3 eggs
1 cup packed brown sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2/3 cup light corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 cup pecan halves

Steps:

  • On a lightly floured surface, roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate. , In a small bowl, mash the sweet potatoes. Beat in 1 egg, 1/3 cup brown sugar, cinnamon and ginger. Set aside., In another small bowl, combine remaining eggs and brown sugar. Add the corn syrup, butter and vanilla and mix well. Stir in pecans. Pour sweet potato mixture into pastry shell; top with pecan mixture. , Bake at 350° for 60-70 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts :

MAKEOVER SWEET POTATO PECAN PIE



Makeover Sweet Potato Pecan Pie image

When all was said and done, this recipe makeover was a giant success. The original, a marvel on its own, was transformed into a richer, better-for-you pie with even more fall spices. This winner is perfect for the holidays. Enjoy! - Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 17

1 sheet refrigerated pie crust
1-1/2 cups mashed sweet potatoes
1/3 cup 2% milk
1/4 cup packed dark brown sugar
1 tablespoon reduced-fat butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
PECAN LAYER:
1 large egg, room temperature
1/3 cup packed dark brown sugar
1/3 cup corn syrup
1 tablespoon reduced-fat butter, melted
1/4 teaspoon vanilla extract
2/3 cup chopped pecans

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge., In a small bowl, combine sweet potatoes, milk, brown sugar, butter, vanilla, salt and spices. Spread evenly into crust., For pecan layer, in another small bowl, whisk egg and brown sugar until blended. Add corn syrup, butter and vanilla; mix well. Stir in pecans. Pour over sweet potato mixture. , Bake until a knife inserted in the center comes out clean, 45-55 minutes. Cool completely on a wire rack. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 363 calories, Fat 17g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 255mg sodium, Carbohydrate 53g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.

SWEET POTATO PIE WITH CANDIED PECANS AND COCONUT



Sweet Potato Pie with Candied Pecans and Coconut image

Extra-vibrant garnet yams lend bright color and silky texture to this special holiday pie. Regular sweet potatoes are also delicious in this recipe and just as sweet and moist, but the color of the filling will be a little more muted.

Provided by Food Network Kitchen

Categories     dessert

Time 5h20m

Yield 8 to 10 servings

Number Of Ingredients 21

1 1/4 cups all-purpose flour, plus more for rolling
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice water
1 1/2 pounds garnet yams or sweet potatoes (about 3 medium)
3/4 cup heavy cream
2/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 teaspoon pure vanilla extract
Pinch kosher salt
1 cup pecans, coarsely chopped
1/2 cup sweetened flaked coconut
Whipped cream, for serving, optional

Steps:

  • For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until no pieces are larger than peas. Add 2 tablespoons of the ice water and pulse until combined. Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.
  • Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.
  • Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans. Bake until the edges of the crust are golden, 20 to 25 minutes. Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
  • For the filling: While the crust cools, use a fork to prick the yams all over. Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups. Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs. Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.
  • Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil. Transfer the pie to a wire rack to cool.
  • For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool. Serve the pie with whipped cream if desired.

SWEET POTATO AND PRALINE PIE



Sweet Potato and Praline Pie image

Provided by Tyler Florence

Categories     dessert

Time 3h30m

Yield 1 (9-inch) pie

Number Of Ingredients 21

Sweet Pecan Pie Crust, recipe follows
1 1/2 to 2 pounds sweet potatoes, about 3 medium-sized
2 large eggs
3/4 cup heavy cream
1/3 cup brown sugar
1/4 cup pure sugar cane syrup (recommended: Steen's)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons butter
1/4 cup white sugar
1/4 cup pure sugar cane syrup (recommended: Steen's)
1 cup toasted pecans, lightly crushed
Pinch salt
1 cup all-purpose flour
1/4 cup finely ground pecans
1 tablespoon sugar
Pinch salt
1 stick unsalted butter, chilled and cut into small pieces
2 tablespoons ice water, plus more if needed

Steps:

  • Preheat the oven to 375 degrees F.
  • Roll out the dough into a circle, about 12 to 13 inches in diameter. Gently press it into a 9-inch pie pan and crimp edges with your forefinger and thumb. Prick the bottom of the pie crust all over with the tines of a fork to keep it from puffing up in the oven. Refrigerate until well chilled, about 45 minutes.
  • Put the sweet potatoes on a baking sheet and bake in the oven until very tender, about 45 minutes. Turn the oven down to 350 degrees F and remove potatoes from oven; allow to cool slightly before scooping the flesh into a food processor. Puree until smooth, then add the eggs, cream, brown sugar, sugar syrup and vanilla extract. Pulse a couple of times to combine, then add the cinnamon, nutmeg, and salt.
  • Put the pie pan on a rimmed baking sheet and pour in the filling. Bake until the center is set, about 40 minutes. Let cool completely, then transfer the pie to the refrigerator.
  • To make the praline topping, melt the butter in a small saucepan over medium-low heat and add the sugar, syrup, pecans and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes.
  • Remove the pie from the refrigerator and pour the praline topping over the cooled pie, spreading evenly with a spatula or by gently rolling the pie around at an angle so it hits the edges. Cool until topping has hardened, about 20 minutes. Serve.
  • Combine the flour, ground pecans, sugar and salt in a large bowl. Add the butter and rub the butter pieces between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. Pour in the ice water and work it in until the dough holds together, being careful not to overmix. Squeeze a small amount together; if it is too crumbly, add some more ice water, a little at a time. Shape it into a smooth ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

SWEET POTATO PECAN PIE



Sweet Potato Pecan Pie image

Provided by Florence Fabricant

Categories     dessert

Time 3h

Yield 10 to 12 servings

Number Of Ingredients 13

1/2 pound sweet potatoes, cooked, peeled and mashed
1 1/4 cups light brown sugar
1 egg yolk, beaten
1 tablespoon heavy cream
5 tablespoons melted butter
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Pastry for a one-crust 10-inch pie
4 eggs
1/2 cup dark corn syrup
1 tablespoon dark rum
2 1/2 cups pecan halve

Steps:

  • Combine the sweet potatoes with 1/4 cup of the sugar, the egg yolk, the cream, 1 tablespoon of the butter, 1 teaspoon of the vanilla, the cinnamon and nutmeg. Beat until smooth.
  • Preheat oven to 350 degrees. Line a pan with the pastry. (The pan can be a nine-inch cake pan, springform pan or quiche pan 1 1/2 to 2 inches deep that has a removable bottom.) Spread sweet potato mixture evenly in pastry-lined pan.
  • Beat eggs until frothy; then beat in the remaining 1 cup brown sugar. Add corn syrup, remaining 4 tablespoons melted butter, rum and and remaining 1 teaspoon vanilla. Stir in pecans and pour the mixture into the pan.
  • Put in the oven and bake 1 1/2 to 1 3/4 hours, until the top feels firm and a knife inserted in the center comes out clean. Let cool before serving.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 22 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 58 milligrams, Sugar 27 grams, TransFat 0 grams

SWEET POTATO PIE WITH GOOEY PECAN TOPPING



Sweet Potato Pie With Gooey Pecan Topping image

Use a 9 inch deep dish pie pan. The pumpkin pie is baked first then the gooey topping is poured over it and chilled for at least 4 hours before serving. From Taste of the South magazine Oct 2013.

Provided by Bren in LR

Categories     Dessert

Time 5h5m

Yield 1 9 inch pie

Number Of Ingredients 12

1 sheet refrigerated pie crust
2 cups cooked mashed sweet potato (about 2 large)
1/3 cup firmly packed light brown sugar
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
2 tablespoons unsulphured molasses
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon orange zest
1 cup evaporated milk

Steps:

  • Preheat oven to 350 degrees. On a lightly floured surface, roll piecrust into a 12 inch circle. Press into bottom and up sides of a 9-inch deep-dish pie plate; prick bottom with a fork. Fold edges under and crimp as desired. Place a piece of parchment on bottom of piecrust, letting ends extend over edges. Fill with pie weights.
  • Bake until light golden, approximately 15 minutes. Carefully remove pie weights and parchment. Let cool completely.
  • In a large bowl, whisk together sweet potato, brown sugar, eggs, melted butter, molasses, flour, vanilla, salt, cinnamon, and zest. Slowly stir in evaporated milk. Pour mixture into cooled piecrust. Bake just until center is set, 30 to 40 minutes. Cover crust rim with aluminum foil to prevent excess browning of crust. Let cool on a wire rack.
  • Pour hot Gooey Pecan Topping over sweet potato layer, spreading to cover edges of pie. Refrigerate at least 4 hours before serving.
  • Gooey Pecan Topping -- makes 2 cups.
  • 1 1/2 cup firmly packed light brown sugar.
  • 6 Tbs unsalted butter, melted.
  • 4 Tbs unsulfured molasses.
  • 2 Tbs heavy whipping cream.
  • 2 tsp vanilla extract.
  • 2 cups chopped toasted pecans.
  • 1/4 tsp kosher salt.
  • In a small saucepan, heat brown sugar, melted butter and molasses over medium heat, stirring until sugar dissolves and mixture just begins to boil. Add cream and vanilla, stirring constantly until incorporated. Stir in pecans and salt; bring to a boil, stirring constantly. Remove from heat.

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From myrecipes.com


EAGLE BRAND® | SWEET POTATO PECAN PIE
1 cup 250 ml chopped nuts. Directions. 1 : With mixer, beat hot yams and butter until smooth. Add remaining ingredients except crust and topping; mix well. Pour into crust. 2 : Bake in preheated 425°F (220°C) oven 20 minutes. Meanwhile, prepare Pecan Topping. 3 : Remove pie from oven; reduce oven to 350°F (180°C). Spoon Pecan Topping on pie.
From eaglebrand.ca


SWEET-POTATO-PECAN PIE RECIPE | BON APPéTIT
2001-10-31 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 …
From bonappetit.com


SWEET POTATO PIE WITH GLAZED PECAN TOPPING - P. ALLEN SMITH
2015-10-02 Pour the filling into a 9" pie pan lined with a pie crust. Now make the pecan topping. Place the corn syrup and eggs in a bowl. Whisk until well blended and then add pecans. Pour the pecan topping over the sweet potato filling. Place the pie in a pre-heated 400 degree F oven and bake for about 45 minutes or until filling puffs.
From pallensmith.com


ROASTING SWEET POTATOES FOR PIE - THERESCIPES.INFO
Sweet Potato Cottage Pie - Recipe - FineCooking new www.finecooking.com. Spread the sweet potatoes over the top in an even layer. Bake until bubbling around edges, about 30 minutes. Switch the oven to a high-broil setting and position the rack about 6 …
From therecipes.info


SWEET POTATO CASSEROLE WITH BUTTER PECAN CRUMBLE TOPPING
2019-12-23 Make the Filling. To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl. Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
From averiecooks.com


PECAN-TOPPED SWEET POTATO PIE • THE BOJON GOURMET
2010-11-19 2) Roast the sweet taters. 3) Roll out the dough, fit it into the pan, chill for 1/2 hour, freeze 20 minutes. 4) Par-bake crust. 5) While crust bakes, make the pie filling. Pour into the hot crust and 6) Bake the pie. 7) While the pie bakes, make …
From bojongourmet.com


SWEET POTATO PECAN PIE - BAKE FROM SCRATCH
Instructions. Preheat oven to 375°F (190°C). Let Vinegar Pie Dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired.
From bakefromscratch.com


SWEET POTATO PECAN PIE RECIPE - WEST VIA MIDWEST
2021-03-14 Filling. In the bowl of a mixer add the sweet potato, evaporated milk, light brown sugar, eggs, corn syrup melted butter, almond extract, vanilla, salt and spices. Using the whisk attachment beat to combine. Pour mixture into crust. Sprinkle top …
From westviamidwest.com


WHISKEY SWEET POTATO RECIPE : OPTIMAL RESOLUTION LIST
Sweet Potato Stew Recipe Vegetarian ... Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off Recipes Holiday Baking Show …
From recipeschoice.com


SWEET POTATO PECAN PIE (WITH HOW TO VIDEO) - GRANDBABY CAKES
2020-11-02 Slowly pour sweet potato filling into the crust and carefully cover with a piece of aluminum foil. Place the pie on the preheated baking sheet in the oven and bake for 40-45 minutes. Remove pie from the oven and let rest (covered) for 10 minutes. Then, gently spoon the pecans over the top of the pie.
From grandbaby-cakes.com


SWEET POTATOES WITH PECAN CASSEROLEの人気動画を探索しましょう …
TikTokでsweet potatoes with pecan casserole関連のショートムービーを探索しよう このクリエイターの人気コンテンツを見てみよう:Fav Family Recipes(@favoritefamilyrecipes), Mikayla Ashley(@mikksmithh), Lapetra Jaree'(@lapetrajaree), Voiced_Insanity(@voiced_insanity), goodfood(@coronacooks), Jessica Nieves(@foodlov3r.fitdreams), HANNAH DASHER ...
From tiktok.com


PECAN CRUNCH SWEET POTATO PIE - WILL COOK FOR SMILES
2017-11-06 To make the pie filling, beat butter and sugar together in a mixing bowl and add eggs, one at a time. Beat in evaporated milk, mashed sweet potatoes, spices, vanilla extract and molasses. Pour the pie filling into the pie shell and bake at 425° for 15 minutes. Add pecan topping on top of the pie and bake at 350° for 40 minutes.
From willcookforsmiles.com


BOURBON SWEET POTATO PECAN PIE - DASH OF JAZZ
2020-09-29 Preheat oven to 400 degrees. Using a fork or knife, pierce sweet potatoes several times then place in oven to roast for about 45 minutes or until tender. While sweet potatoes roast, make pie crust. Start the crust by incorporating sea salt, …
From dashofjazz.com


SWEET POTATO PIE - MELISSASSOUTHERNSTYLEKITCHEN.COM
2018-10-07 Set aside. In a medium mixing bowl, whisk together sweet potato puree, cream, granulated sugar, brown sugar, eggs, pumpkin pie spice, vanilla and salt . Mix until fully combined. Pour custard into crust. Place into the oven and bake for 30 minutes. Meanwhile, in a small mixing bowl, mix together vanilla wafer crumbs, granulated sugar and cinnamon.
From melissassouthernstylekitchen.com


SWEET POTATO PIE WITH A BUTTER PECAN TOPPING - COUNTY MAMA …
2020-12-16 1/2 cup brown sugar, packed. 1 tablespoon maple syrup. 1 cup pecans. L et’s make us a sweet potato pie! Chop your sweet potatoes and bring them to a boil over medium heat. Cook until tender. Once the potatoes are done, drain them and mash them up with 1/4 cup of butter. Pre-heat oven to 350F.
From countymamacooking.com


SWEET POTATO PIE WITH PECAN TOPPING | TASTY KITCHEN: A HAPPY …
In a large bowl mix together the eggs, syrup and 1/3 cup sugar. Beat in the potatoes, spices, salt and half-and-half until smooth. Spoon into the pie shell. Bake for about 50 minutes or until set. Melt margarine in a small saucepan over medium low heat. Once melted, add add nuts and remaining sugar. Stir and cook until sugar is melted.
From tastykitchen.com


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