Creamy Sweet Potato Pecan Pie

Recipe Collection: Dessert

Creamy Sweet Potato Pecan Delight, a vegetarian American classic that combines sweet potatoes with a crunchy, caramelized pecan topping. This dessert is perfect for gatherings or cozy family dinners, offering a warm blend of spices and a nutty finish.

With potential allergens including eggs, dairy, and nuts, this recipe is versatile enough to be served as a show-stopping centerpiece or a comforting slice after dinner. Easily accessible through your easyChef Pro cookbook, you can create this dish with our convenient shopping list feature, ensuring the lowest cost per serving.

Get ready to impress your guests with this flavorful pie that’s sure to become a favorite!

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 pie is rich in flavor with a blend of spices and a sweet, nutty finish.

Diet Type

Vegetarian

Allergies

Eggs, Dairy, 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

Steps

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 mashed sweet potatoes. Stir in white sugar, salt, cinnamon, ginger, and cloves. Blend in the light cream. Pour the mixture into the unbaked 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 softened butter, brown sugar, and chopped 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 topping from turning syrupy. Cool on a rack before serving.

Recipe Tip: Evaporated milk can be used as a substitute for light cream.