Sweet Potato Pecan Pie
Ingredients
- 1 (9-inch) unbaked pie crust
- 2 cups mashed cooked sweet potatoes
- 2 large eggs, beaten
- ¾ cup white sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ⅔ cups light cream
- 3 tablespoons butter, softened
- ⅔ cup packed brown sugar
- ⅔ cup chopped pecans
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Blend beaten eggs and sweet potatoes together in a large bowl; stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into prepared pie shell.
- Bake pie in the preheated oven until knife inserted halfway between center and edge of pie comes out clean, about 45 to 55 minutes. Cool completely on a rack.
- To make the caramelized pecan topping: Combine butter, brown sugar, and pecans in a bowl. Gently drop by spoonfuls over cooled pie to cover the top. Broil 5 inches below heat until topping begins to bubble, about 3 minutes. Watch closely to prevent burning. Cool completely on a rack before slicing.
Source
Original recipe: View Original