Sweet Potato Pecan Pie Recipe
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5.0
3 reviews
Excellent
Sweet Potato Pecan Pie Recipe
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Sweet Potato Pecan Pie is the perfect blend of two southern favorite pie recipes in one delicious bite!
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Ingredients
- 3 3 cup sweet potatoes cooked and cooled
- 1/2 1/2 cup butter
- 3 3 cups sugar
- 2 2 teaspoons vanilla extract
- 3 3 eggs beaten
- 1 1 cup milk
- 1/4 1/4 cup maple syrup see notes
- 2 2 cups Chopped Pecans see notes
- 2 2 pie crust unbaked
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Instructions
- Prep. Preheat the oven to 350 º F. Prepare pie crust according to directions or use your favorite store-bought pie crust. Set aside.
- Make the Pie Filling. Add the cooked sweet potatoes and butter to a large mixing bowl. Mash the sweet potatoes until smooth. Add the butter, vanilla, milk, eggs, maple syrup and pecans to the mixing bowl and stir until well combined and smooth.
- Assemble and bake. Pour the pie filling into the unbaked pie crusts. Bake each pie for 1 hour or until set in the center. Remove from the oven and rest for 5 -10 minutes before slicing and serving.
Notes
- This recipe makes two 9-inch pies.
- If you would like to make one as the traditional Southern sweet potato pie, then do not add the maple syrup and pecans to the batter initially. Pour half of the batter into one of the unbaked pie crusts. Then, add 2 tablespoons maple syrup and 1 cup of pecans to the remaining batter. Stir until well combined and then pour into the second unbaked pie crust.
- If you would like to make one as the traditional Southern sweet potato pie, then do not add the maple syrup and pecans to the batter initially. Pour half of the batter into one of the unbaked pie crusts. Then, add 2 tablespoons maple syrup and 1 cup of pecans to the remaining batter. Stir until well combined and then pour into the second unbaked pie crust.
- Prepare the pie crusts and pie filling. Store the pie crust in the freezer and store the pie filling in an airtight container in the refrigerator for up to 2 days. To bake, assemble the pie and bake as instructed.
- To store, allow to cool completely. Cover with foil, plastic wrap or Bee's Wrap and store in the refrigerator for up 3 days.
- To freeze, allow to cool completely. Cover with foil and freeze for up to 2 months. To serve, thaw in the refrigerator overnight or until thawed completely.
Nutrition Information
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Calories
444kcal
(22%)
Carbohydrates
59g
(20%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
48mg
(16%)
Sodium
165mg
(7%)
Potassium
209mg
(6%)
Fiber
3g
(12%)
Sugar
43g
(86%)
Vitamin A
3792IU
(76%)
Vitamin C
1mg
(1%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 165mg | 7% |
| Potassium | 209mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 43g | 86% |
| Vitamin A | 3792IU | 76% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
3 reviews
Excellent
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