Sweet Potato-Pecan Pie

This a favorite in our house. I always have to make it for Thanksgiving and Christmas.
This year, I’ll be able to make them from sweet potatoes from our garden and pecans
from a friends tree. The original recipe is from the Backwoods Home website. The only change I made was to double amount of spices.

9 – Inch unbaked Pie shell
1 cup Pecans

First Layer

1 cup mashed Sweet Potatoes
¼ cup brown Sugar
2 tbsp sugar
1 egg, beaten
1 tbsp cream
1 tbsp unsalted butter, softened
1 tbsp vanilla
¼ tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg

Second Layer

¾ cup sugar
¾ cup dark brown sugar
2 eggs, beaten
1 ½ tbsp unsalted butter, melted
2 tsp vanilla
Dash of salt
Dash of cinnamon

Toast pecans in microwave for 3 minutes. Stir halfway thru and watch closely because they burn easily.
Preheat oven to 325 degrees.
In a large bowl of electric mixer, combine ingredients for the First Layer; beat on medium speed for 2 -3 minutes. Spoon into pie shell. Top with pecans.

In a small bowl and using an electric mixer, combine ingredients for Second Layer. Mix on low speed for one minute. Pour over pecans.

Bake for 45 minutes or until the knife inserted in center of pie comes out clean.  This is excellent served with French Vanilla Ice Cream.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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2 Responses to Sweet Potato-Pecan Pie

  1. iutechie says:

    Even better with a substitution of maple syrup (or Crown Royal Maple) in place of the vanilla! Absolutely the best sweet potato pie I have ever eaten. Much, much better than regular pecan pie.

  2. Ab-SO-lutely! Crown Maple Finish is so much better than vanilla! Thnak you very much for the positive comment!

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