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Ingredients
| 9" pie shells: 1 shell |
| unsalted butter: 2 Tbl (melted) |
| sweet potatoes (mashed): 1 cup (cooked and mashed) |
| eggs: 2 (beaten) |
| light brown sugar (packed): 3/4 cup |
| ground ginger: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| whole nutmeg: 1/2 tsp (freshly grated) |
| vanilla extract: 1 tsp |
| salt: 1/2 tsp |
| dark corn syrup: 1/2 cup |
| evaporated milk: 1 cup |
| pecans (chopped): 1 1/2 cups |
| heavy whipping cream (fluid): 2 cups |
| powdered sugar (unsifted): 3 Tbl |
| hazelnut liqueur: 1/4 cup |
| pecans: 1/4 cup (halves) |
Sweet Potato Pecan Pie
Credit: AllRecipes
User rating:
"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."
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- 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.