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Sweet Potato Pecan Pie
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Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Decadent sweet potato pie with spiced filling topped with caramelized pecans, bruleed to perfection.
Ingredients:
  • 1 (9 inch) unbaked pie crust
  • 2 cups cooked and mashed sweet potatoes
  • 2 eggs
  • 0.75 cup white sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 1.6666666269302 cups light cream
  • 3 tablespoons butter, softened
  • 0.66666668653488 cup packed brown sugar
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • Bake sweet potatoes in the oven for 40 to 50 minutes, or until easily pierced with a fork. Let them cool until they are easy to handle.
  • Peel and mash the sweet potatoes until smooth, straining to eliminate any lumps.
  • Whisk eggs until lightly beaten. Combine with sweet potatoes. Add sugar, salt, cinnamon, ginger, and cloves. Mix in cream. Pour mixture into pie shell.
  • Simply bake in the preheated oven for 45 to 55 minutes until a knife inserted halfway between the center and edge of the pie comes out clean. Allow to cool completely on a rack.
  • Prepare the caramelized pecan topping by mixing butter, brown sugar, and pecans. Carefully spoon the mixture over the cooled pie. Under the broiler, cook until the mixture starts to bubble for about 3 minutes. Keep a close eye to prevent the topping from becoming too syrupy. Cool on a rack.

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