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Sweet Potato Pecan Pie

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This easy version of pecan pie with a yam layer makes this dessert a true New Orleans' indulgence.

Calories: 338     Total Fat: 17g
Cholesterol: 32mg     Protein: 3g
Carbohydrates: 47g     Sodium: 249mg

Makes 8 servings

  • 1 refrigerated 9-inch pie crust
  • 1 (15 oz.) can yams (sweet potatoes), drained and mashed OR
  • 1 cup fresh yams, cooked and mashed
  • 2 large eggs, divided
  • 1/4 cup light brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 3 large egg whites
  • 2/3 cup dark corn syrup
  • 1/2 cup sugar
  • 2 tsp. vanilla extract
  • 2/3 cup pecans, chopped

    1. Preheat oven to 350°F.
    2. Lay pie crust in a 9-inch pie dish. In a mixing bowl, blend together the yams, 1 egg, brown sugar, cinnamon and nutmeg.
    3. Spread evenly on bottom of pie crust. In a mixing bowl, beat together the remaining egg, egg whites, corn syrup, sugar and vanilla until mixture is frothy. Stir in pecans. Carefully spoon over yam layer.
    4. Bake for 50 to 60 minutes or until filling is set around edges or until a knife inserted halfway between the center and edge comes out clean.
    5. Cool and serve.

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