Sweet Potato Pecan Pie
Posted: Mon Sep 09, 2013 11:01 am
Here's a recipe I thought I would share. I plan on making this for Mabon. And you can substitute the Sweet Potato with Pumpkin if you desire.
Sweet Potato Pecan Pie
1-1/4 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract
1-1/2 cups mashed cooked sweet potatoes
1 unbaked pie crust (9 inches)
TOPPING
1/3 cup butter
1/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
Whipped topping or ice cream
In a bowl, blend sugar and spices. Beat eggs; add milk and vanilla. Combine the sugar mixture. Stir in potatoes; beat until smooth. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and bake for an additional 30 minutes. Combine topping ingredients. Remove pie from the oven; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on wire rack. Store in the refrigerator. Serve with whipped topping or ice cream.
6-8 servings.
Sweet Potato Pecan Pie
1-1/4 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract
1-1/2 cups mashed cooked sweet potatoes
1 unbaked pie crust (9 inches)
TOPPING
1/3 cup butter
1/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
Whipped topping or ice cream
In a bowl, blend sugar and spices. Beat eggs; add milk and vanilla. Combine the sugar mixture. Stir in potatoes; beat until smooth. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and bake for an additional 30 minutes. Combine topping ingredients. Remove pie from the oven; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on wire rack. Store in the refrigerator. Serve with whipped topping or ice cream.
6-8 servings.
