Sweet Potato Pecan Pie
Why I Love This Recipe
I don't recall where this recipe came from(except for the pie crust recipe), but I have made it several times and it is a big hit every time I make it! My daughter loves to top it off with some whip cream!
Ingredients You'll Need
David's Best Pie Crust Ingredients:
3 cups flour
1 tsp salt
1 1/2 cups vegetable shortening
4 tsp water
1 tsp vinegar (apple cider works best)
Cut the shortning into the flour DO NOT use a mixer. Makes 2 regular size pie crust (with top)
1-pound red-skinned sweet potato (yam), pierced with fork
1/2 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) unsalted butter, melted
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup light corn syrup
2 large eggs
1 cup (about 4 ounces) pecan halves
Preheat oven to 400°F. Bake crust until pale golden, about 8 minutes; set aside.
Reduce oven temperature to 350°F.
Cook sweet potato in microwave on high until tender, about 6 minutes per side.
Cut potato in half; scoop flesh into medium bowl and mash.
Measure 1 cup mashed potato; place in large bowl.
Whisk sugar and next 5 ingredients into mashed potato; spread mixture in prepared crust.
Whisk corn syrup and eggs in bowl to blend.
Stir in pecans.
Pour syrup mixture over potato mixture.
Bake pie until filling is set, puffed and brown, about 45 minutes.
Cool pie completely.
Serve at room temperature or refrigerate up to 1 day and serve cold.