Creamy Sweet Potato Pecan Pie

Recipe Collection: Dessert

Creamy Sweet Potato Pecan Delight is a vegetarian American classic that’s perfect for any gathering. This pie features a luscious sweet potato filling topped with caramelized pecans, creating a sweet and nutty flavor profile that will impress your guests. With potential allergens including dairy, eggs, and nuts, this recipe is a fantastic option for those seeking a comforting dessert.

Versatile in its use, this pie is perfect for holiday feasts or casual family dinners. Easily accessible through your easyChef Pro cookbook, you can enjoy the convenience of a shopping list feature that ensures the lowest cost per serving. Get started on your next meal prep adventure with easyChef Pro today!

Overview

This Sweet Potato Pecan Pie combines the creamy texture of sweet potatoes with a caramelized pecan topping, creating a delightful dessert perfect for any occasion. The blend of spices and the rich, nutty topping make this pie a standout treat.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Nuts

Cuisine

American

Serving Size: 8

Cooking Time: 110 minutes

Ingredients

• 1 - 9 Inch unbaked pie crust
• 2 - Cups sweet potatoes, mashed
• 2 - Whole eggs
• 0.75 - Cups white sugar
• 0.5 - Teaspoon (tsp) salt
• 1 - Teaspoon (tsp) cinnamon, ground
• 0.5 - Teaspoon (tsp) ginger, ground
• 0.25 - Teaspoon (tsp) cloves, ground
• 1.67 - Cups light cream
• 3 - Tablespoons (tbsp) butter, softened
• 0.67 - Cups brown sugar, packed
• 0.67 - Cups pecans, chopped

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Bake sweet potatoes until fork-tender, about 40 to 50 minutes. Allow them to cool until they can be handled easily.
3. Peel and mash the sweet potatoes, ensuring all lumps are removed. Strain if necessary.
4. Lightly beat the eggs. Blend together the eggs and sweet potatoes. Stir in the white sugar, salt, cinnamon, ginger, and cloves. Blend in the cream. Pour the mixture into the pie shell.
5. Bake in the preheated oven for 45 to 55 minutes, or until a knife inserted halfway between the center and edge of the pie comes out clean. Cool completely on a rack.
6. For the caramelized pecan topping, combine the butter, brown sugar, and pecans. Gently drop spoonfuls over the cooled pie to cover the top.
7. Broil 5 inches below the heat until the mixture begins to bubble, about 3 minutes. Watch carefully to prevent the top from turning syrupy. Cool on a rack before serving.

Recipe Tip: Evaporated milk can be used in place of the cream for a slightly different texture.