Sweet Potato Pecan Pie

For this luscious pie's filling, sweet potatoes are mashed and combined with egg, sugar, salt, cinnamon, ginger, cloves and cream. Pecans are combined with brown sugar and butter to make a rich caramelized topping that's spooned onto the cooked pie before it's slipped under the broiler for a moment or two.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 40 mins
• Calories: 519 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¾ cup white sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ⅔ cup packed brown sugar
• 3 tablespoons butter, softened
• 1 (9 inch) unbaked pie crust
• ⅔ cup chopped pecans
• 2 cups cooked and mashed sweet potatoes
• 1 ⅔ cups light cream

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.

Step 3

Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.

Step 4

Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.

Step 5

Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.

Step 6

Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.