Sweet Potato Pecan Pie

by Dana Boyle on November 22, 2011

My gift to you for Thanksgiving:  (a recipe that I would otherwise never share…it’s one of my signatures)

I learned how to make this when I lived in New Orleans.  It’s decadent, delicious, and if you like pumpkin pie, you’ll love this.

Sweet Potato Pecan Pie

Crust

1 large pie pastry (if you don’t want to make one you can totally use a store bought one)

Filling

2T butter
1 c cooked and mashed sweet potatoes
2 eggs slightly beaten
3/4 c firmly packed light brown sugar
1/2 t cinnamon
1/2 t nutmeg
1 t vanilla extract
1/2 t salt
1/2 c dark corn syrup
1 c evaporated milk
1 1/2 c coarsely chopped pecans (or whole, I do them whole a lot)

Topping

1 pint whipping cream
3 t powdered sugar
1/4 c praline liqueur or frangelico
pecan halves

In a large bowl, stir butter into sweet potatoes and then combine all other ingredients for the filling, except the pecans, until well blended.

Pour sweet potato filling into the fluted pie crust that has been arranged in a pie plate, sprinkle filling pecans evenly on top. Bake in a 375 preheated oven until a knife comes out clean from the center, about 40-45 minutes.

Cool on wire rack before slicing. Prepare topping by using a hand mixer to blend the ingredients, except for the pecans. Slice the cooled pie and serve on decorative dishes with a dollop of the topping and a few pecan halves garnished on the topping.

My family LOVES this pie.

Enjoy!

What are you thankful for this year?

{ 5 comments… read them below or add one }

Flavia November 22, 2011 at 10:52 pm

I can’t imagine this NOT tasting absolutely heavenly! Thanks for sharing!

p.s. what else could be to substituted in place of the dark corn syrup?

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Dana Boyle November 23, 2011 at 7:13 am

In fact, I already made mine, but I think I’ll make one later with raw agave and see if it tastes the same. It has the exact same color and texture.

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Dana Boyle November 23, 2011 at 7:11 am

I bet that raw agave would give it the same flavor…but if you don’t like raw agave, then raw honey would give it a similar texture and a little lighter flavor. Try it!

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Flavia November 23, 2011 at 11:57 am

Thanks Dana I was thinking about agave too but raw honey is a great idea too. Let me know how it turned out…..wait never mind I’m sure it’s super:))

Reply

Dana Boyle November 23, 2011 at 1:12 pm

I will find out how it turned out tomorrow, Flavia! For now it’s chilling in the cool refrigerator and waiting for everyone to gobble it up. :)

Have a wonderful Thanksgiving, my friend!

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