Sweet-Potato-Pecan Pie

Sweet-Potato-Pecan Pie
Sweet-Potato-Pecan Pie
"I have a 'stragglers Thanksgiving' — that's what I call it — at my house every year," writes Frances Teasley of North Hollywood, California. "I know a lot of people who, like me, don't have any family nearby. Thirteen years ago I started inviting a few people for dinner. And that small holiday gathering has become a big tradition among my friends. For weekday meals, I look for shortcuts and do-aheads. But for holiday meals, I like to do everything the same day because I love the smell of cooking that fills the house."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
American Dessert Bake Thanksgiving Pecan Sweet Potato/Yam Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 1/4 teaspoon ground allspice
  • 3/4 cup light corn syrup
  • 1/2 cup (packed) golden brown sugar
  • Carbohydrate 63 g(21%)
  • Cholesterol 54 mg(18%)
  • Fat 22 g(33%)
  • Fiber 3 g(13%)
  • Protein 4 g(9%)
  • Saturated Fat 6 g(29%)
  • Sodium 254 mg(11%)
  • Calories 452

Preparation Preheat oven to 400°F. Bake crust until pale golden, about 8 minutes; set aside. Reduce oven temperature to 350°F. Cook sweet potato in microwave on high until tender, about 6 minutes per side. Cut potato in half; scoop flesh into medium bowl and mash. Measure 1 cup mashed potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato; spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir in pecans. Pour syrup mixture over potato mixture. Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely. Serve at room temperature or refrigerate up to 1 day and serve cold.

Preparation Preheat oven to 400°F. Bake crust until pale golden, about 8 minutes; set aside. Reduce oven temperature to 350°F. Cook sweet potato in microwave on high until tender, about 6 minutes per side. Cut potato in half; scoop flesh into medium bowl and mash. Measure 1 cup mashed potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato; spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir in pecans. Pour syrup mixture over potato mixture. Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely. Serve at room temperature or refrigerate up to 1 day and serve cold.

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