Description
Sweet potato pie with pecan crust is a delightful dessert that combines the natural sweetness of sweet potatoes with the rich, nutty flavor of pecans, creating a unique twist on a classic favorite.
Ingredients
- Sweet Potatoes: 2 medium sweet potatoes (about 1 pound or 450 grams)
- Pecans: 1 cup (about 120 grams), finely chopped
- Brown Sugar: 1/2 cup (packed, about 100 grams)
- Ground Cinnamon: 1 teaspoon
- Ground Nutmeg: 1/2 teaspoon
- Vanilla Extract: 1 teaspoon
- Large Eggs: 2
- Unsalted Butter: 1/4 cup (melted, about 60 grams)
- Salt: 1/4 teaspoon
- Pre-made Pie Crust: 1 (or homemade if preferred)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine finely chopped pecans, 1/4 cup of brown sugar, and a pinch of salt.
- Pour in the melted butter and mix until well coated. Press the mixture into a 9-inch pie dish and bake for about 10 minutes until lightly golden.
- Prick sweet potatoes with a fork and bake at 400°F (200°C) for 45-60 minutes until tender. Cool, peel, and mash.
- In a large bowl, combine mashed sweet potatoes, remaining 1/4 cup of brown sugar, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Add eggs and beat until smooth.
- Pour the sweet potato filling into the cooled pecan crust and spread evenly.
- Bake at 350°F (175°C) for 30-35 minutes until the filling is set and the top is slightly caramelized.
- Let the pie cool at room temperature for at least 1 hour before serving.
Notes
- Choose firm, smooth-skinned sweet potatoes for the best results.
- Chill the crust before baking for a flakier texture.
- Cover the edges of the crust with foil if they brown too quickly.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: sweet potato pie, pecan crust, dessert, holiday recipe