Name: Sweet Potato Pie with Pecan Topping
Prep time: 50 min
Cook time: 50 min
Yield: 8
Ingredients: 3 sweet potatoes -; 2 large eggs -; c. packed light brown sugar -; 1/2 c. packed light brown sugar -; 3 tbsp. pure maple syrup -; 1/4 tsp. salt -; 1/2 tsp. ground cinnamon -; 1/4 tsp. ground nutmeg -; 3/4 c. heavy cream -; 1 tbsp. heavy cream -; 1 package prebaked pie crust or 1 frozen store-bought (9-inch) crust -; 3 tbsp. butter -; 1 c. pecans -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Sweet Potato Pie with Pecan Topping

1. 3 sweet potatoes -

2. 2 large eggs -

3. c. packed light brown sugar -

4. 1/2 c. packed light brown sugar -

5. 3 tbsp. pure maple syrup -

6. 1/4 tsp. salt -

7. 1/2 tsp. ground cinnamon -

8. 1/4 tsp. ground nutmeg -

9. 3/4 c. heavy cream -

10. 1 tbsp. heavy cream -

11. 1 package prebaked pie crust or 1 frozen store-bought (9-inch) crust -

12. 3 tbsp. butter -

13. 1 c. pecans -

How to cook deliciously - Sweet Potato Pie with Pecan Topping

1. Stage

To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).

2. Stage

To make filling, preheat oven to 375 degrees F. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)

3. Stage

Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.

4. Stage

To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.) Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.