Sweet Potato Pecan Pie Recipe

Sweet Potato Pecan Pie Recipe
Nutrition Information
  • Serves: 6
  • Calories: 772
  • Fat: 53.3 g
  • Carbohydrates: 66.7 g
  • Sodium: 383 mg
  • Fiber: 4.1 g
  • Protein: 9.1 g
  • Cholesterol: 151 mg
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Sweet Potato Pecan Pie is a traditional American dish, which is a common serving during the holiday seasons, especially Thanksgiving. The pie bake can be cooked with an open shell or a crust depending upon taste and its filling, mainly consisting of potato, milk, sugar and eggs can be altered with to give different flavours.
  • For the sweet pastry:
  • Plain flour – 300 g
  • Salted butter – 150 g
  • Icing sugar – 120 g
  • Egg yolks – 3
  • Whole milk – 1 tbsp
  • Pecans – 100 g
  • For the filling:
  • Sweet potatoes – 1 kg
  • Caster sugar – 170 g
  • Ground cinnamon – 1 ½ tsp
  • Nutmeg – 1
  • Eggs – 3
  • Condensed milk – 6 tbsp
  • Vanilla extract – ¾ tsp
  • Melted butter – 30 g
  • Pecans – 300 g
  1. The first step is to mix the flour, butter and icing sugar. Egg yolks are then added and milk is used to give the dough a proper shape.
  2. The dough is then wrapped and after refrigerating it for 10 minutes, it is put into the fridge for 15-20 minutes.
  3. The oven is switched on and preheated at 375 degrees F or 170 degree C.
  4. After cooling the dough, the pastry is spread over a tin die, preferably of 9 inches, and the chopped pecans are pressed into the base.
  5. The base is then pricked with a fork and kept in the fridge for 20 more minutes.
  6. In the meanwhile, the icing for the pie is prepared by roughly mashing the sweet potatoes and mixing them with sugar, eggs, spices, condensed milk, vanilla and butter.
  7. The batter is thoroughly mixed.
  8. The filling is poured over the dough and the pecans halves are arranged on the top.
  9. The filling is poured over the dough and the pecans halves are arranged on the top.
  10. It is allowed to cool for 10 minutes before removing it from the tin mould and after cooling it at room temperature, it can be refrigerated.

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