Sweet Potato Pie with Pecans

Updated on August 8, 2022

• 1 (9 inch) unbaked pie crust

• 2 tablespoons unsalted butter, melted

• 1 cup cooked and mashed sweet potatoes

• 2 eggs, beaten

• ¾ cup light brown sugar

• ½ teaspoon ground ginger

• ½ teaspoon ground cinnamon

• ½ teaspoon freshly grated nutmeg

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• ½ cup dark corn syrup

• 1 cup evaporated milk

• 1 ½ cups chopped pecans

• 2 cups heavy whipping cream

• 3 tablespoons confectioners’ sugar

• ¼ cup hazelnut liqueur

• ¼ cup pecan halves

1. Preheat oven to 375 degrees F (190 degrees C).

2. Prepare dough for one 9 inch pie. Refrigerate until ready to bake.

3. 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.

4. Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.

5. Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.

I Made It

Nutrition Facts (per serving)

772Calories53g Fat67g Carbs9g Protein

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Nutrition FactsServings Per Recipe8Calories772% Daily Value *Total Fat53g68%Saturated Fat21g104%Cholesterol145mg48%Sodium383mg17%Total Carbohydrate67g24%Dietary Fiber4g15%Total Sugars38gProtein9gVitamin C6mg31%Calcium180mg14%Iron2mg11%Potassium430mg9%

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