Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

Serves

8 servings

PREP TIME

1 hour

COOK TIME

1 hour

INGREDIENTS

Sweet Potato Filling

  • 1 flaky pie crust
  • 1 lb. sweet potatoes baked, peeled and 1 ½ cups pulp reserved
  • 1/3 cup Florida Crystals® Organic Brown Raw Cane Sugar
  • 1 egg, lightly beaten
  • 2 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves

Pecan Topping

  • ½ cup Florida Crystals® Organic Raw Cane Sugar
  • ¼ cup Florida Crystals® Organic Brown Raw Cane Sugar
  • ½ cup Florida Crystals® Liquid Organic Raw Cane Sugar
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 2 eggs, lightly beaten
  • ¾ cup pecan pieces

INSTRUCTIONS

Sweet Potato Filling

Preheat oven to 350 F.

Prepare pie crust and line a 9” deep pie plate with crust, fluting the edges. Place pie plate on a parchment lined sheet pan and prick the bottom of the crust with a fork.

Mash sweet potato pulp in a mixing bowl with a potato masher or back of a fork. Add remaining ingredients then whisk or use a hand held beater to blend.

Spoon sweet potato filling on top of pie crust, level the filling, and chill until needed

Pecan Topping

Whisk all ingredients together, except eggs and pecans, in medium saucepot over medium-low heat just until sugar dissolves and butter melts. Mixture should be warm but not hot. Whisk in eggs then stir in pecans. Pour topping over sweet potato filling.

Bake pie 50 minutes – 1 hour, depending on pie dish.

QUICK TIP

This recipe is great made in mini muffin tins or individual pie dishes, as well.