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Ingredients
| frozen pie crust: 1 crust |
| sweet potatoes (mashed): 3 cups (cubed) |
| Splenda: 1/2 cup |
| eggs: 2 (beaten) |
| margarine (oleo): 1/4 cup (melted) |
| nonfat milk: 1/2 cup |
| vanilla extract: 1 1/2 tsp |
| whole nutmeg: 1 tsp |
| ground cinnamon: 1 tsp |
| light brown sugar (packed): 1 cup |
| all-purpose flour (unsifted): 1/3 cup |
| pecans: 1 cup (chopped) |
| margarine (oleo): 1/3 cup (melted) |
Sweet Potato Pecan Pie
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350F degrees.
- Boil sweet potatoes in a large pot filled with water over medium heat until soft.
- Drain potatoes and place in a large mixing bowl.
- Mash the sweet potatoes until they are a smooth puree consistency.
- Mix in Splenda, eggs, milk, 1/4 cup margarine, vanilla and spices until smooth.
- Pour into the pie crust.
- In a separate bowl, mix brown sugar, flour, pecans and 1/3 cup melted butter.
- Sprinkle topping over potato mixture.
- Bake 25-35 minutes.
- Let cool and serve.