Sweet Potato-Pecan Pie Recipe
This Sweet Potato-Pecan Pie recipe layers a warmly spiced sweet potato filling with a syrupy pecan topping. Measure the malzemeleri, then follow the nasıl yapılır steps: mix the sweet potato base, pour in the pan, top with the pecan mixture, and bake until just set.
Ingredients
Ingredients
Step-by-Step Method
Preheat and set up
Heat the oven to 350°F (175°C). Keep a pie pan ready so you can pour the fillings in right away.
Mix the sweet potato layer
In a bowl, combine the mashed sweet potato, 1 egg, 1 1/2 cups sugar, 1/4 cup melted butter, and 2 tablespoons melted margarine. Add vanilla, salt, and the spices, then whisk until smooth.
Pour the base
Scrape the sweet potato mixture into the pie pan and level the top. Now move on to the pecan topping mixture.
Make the pecan topping
In a second bowl, beat 2 eggs. Stir in 1/2 cup sugar and the dark corn syrup. Mix in the melted butter, melted margarine, vanilla, and cinnamon, then gently fold in the pecan halves.
Add the topping
Slowly pour the pecan mixture over the sweet potato layer. Pouring along the edge helps keep the layers more distinct.
Bake until set
Bake for 50–60 minutes. It’s ready when the center still has a slight jiggle and the top looks nicely browned; don’t let it overbake.
Cool and serve
Let the pie cool at room temperature for at least 1 hour so it slices cleanly. Serve with heavy cream on the side or lightly drizzled over each slice.