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Sweet Potato Pecan Pie Recipe

Recipe by: 106a802496d678ba

"Caramelized Pecan Topping makes this special! Evaporated milk may be used in place of the cream."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Bake sweet potatoes until tender, peel and mash. Make sure all lumps are removed, straining if necessary.
  • 2Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
  • 3Bake in preheated oven at 400 degrees F (205 degrees C) 45-55 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on rack.
  • 4To make 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.
Ingredients
  • 8 servings
  • 519 cals
  • 1 (9 inch) unbaked pie crust
  • 2 cups cooked and mashed sweet potatoes
  • 2 eggs
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 2/3 cups light cream
  • 3 tablespoons butter, softened
  • 2/3 cup packed brown sugar
  • 2/3 cup chopped pecans
Nutrition

Amount per serving ( 5 total)

  • Calories:
    519
    26%
  • Fat:
    29.3
    45%
  • Carbs:
    60.9
    20%
  • Protein:
    6.2
    12%
  • Cholesterol:
    91
    30%

Based on a 2,000 calorie diet

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