Sweet Potato Pecan Pie

Recipe from Faith's Bakery

Adapted by Florence Fabricant

Published November 19, 1991

Total Time
3 hours
Rating
4(25)
Comments
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—Florence Fabricant

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Ingredients

Yield:10 to 12 servings

  • ½ pound sweet potatoes, cooked, peeled and mashed

  • 1 ¼ cups light brown sugar

  • 1 egg yolk, beaten

  • 1 tablespoon heavy cream

  • 5 tablespoons melted butter

  • 2 teaspoons vanilla extract

  • ¼ teaspoon cinnamon

  • ⅛ teaspoon nutmeg

  • Pastry for a one-crust 10-inch pie

  • 4 eggs

  • ½ cup dark corn syrup

  • 1 tablespoon dark rum

  • 2 ½ cups pecan halve

Ingredient Substitution Guide
Nutritional analysis per serving (10 to 12 servings)

32 grams carbs; 80 milligrams cholesterol; 331 calories; 10 grams monosaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 22 grams fat; 3 grams fiber; 58 milligrams sodium; 4 grams protein; 27 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the sweet potatoes with ¼ cup of the sugar, the egg yolk, the cream, 1 tablespoon of the butter, 1 teaspoon of the vanilla, the cinnamon and nutmeg. Beat until smooth.

  2. Step 2

    Preheat oven to 350 degrees. Line a pan with the pastry. (The pan can be a nine-inch cake pan, springform pan or quiche pan 1 ½ to 2 inches deep that has a removable bottom.) Spread sweet potato mixture evenly in pastry-lined pan.

  3. Step 3

    Beat eggs until frothy; then beat in the remaining 1 cup brown sugar. Add corn syrup, remaining 4 tablespoons melted butter, rum and and remaining 1 teaspoon vanilla. Stir in pecans and pour the mixture into the pan.

  4. Step 4

    Put in the oven and bake 1 ½ to 1 ¾ hours, until the top feels firm and a knife inserted in the center comes out clean. Let cool before serving.

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Ratings

4 out of 5
25 user ratings
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Comments

Patsy

If I had doubled the sweet potato filling, there would have been too much for my nine-inch quiche pan.

Gwen

I agree on having more sweet potato filling. I was thinking that I might try doubling the sweet potato and halving the pecans. I have lots of sweet potatoes from a friend’s garden.

smg

Really good but need to double the sweet potato filling

Patsy

If I had doubled the sweet potato filling, there would have been too much for my nine-inch quiche pan.

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Credits

Adapted from Faith's Bakery

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