Sweet Potato Pie with Maple Pecan Topping

Blogger Paula Jones of bell’alimento shares a fall pie recipe for Sweet Potato Pie.

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  • prep time 40 min
  • total time 2 hr 40 min
  • ingredients 11
  • servings 8
 

Ingredients

1/4
cup butter, melted
1
cup packed brown sugar
1/4
teaspoon salt
2
eggs, beaten
3
cups mashed cooked sweet potatoes
1
cup half-and-half
1
tablespoon lemon juice
1/4
teaspoon ground nutmeg
1
Pillsbury® refrigerated pie crust, softened as directed on box
1
cup pecan halves
1
tablespoon real maple or maple-flavored syrup

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F.
  • 2 In large bowl, stir butter, brown sugar, salt and eggs with whisk until combined. Add sweet potatoes, half-and-half, lemon juice and nutmeg; mix until well combined.
  • 3 Place pie crust in 9-inch pie pan as directed on box for One-Crust Filled Pie. Pour sweet potato mixture into crust.
  • 4 Bake 55 to 60 minutes or until knife inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
  • 5 Before serving, in small bowl, mix pecans and maple syrup until pecans are coated. Pour mixture on top of cooled pie. Store in refrigerator.
  • 1 Heat oven to 350°F.
  • 2 In large bowl, stir butter, brown sugar, salt and eggs with whisk until combined. Add sweet potatoes, half-and-half, lemon juice and nutmeg; mix until well combined.
  • 3 Place pie crust in 9-inch pie pan as directed on box for One-Crust Filled Pie. Pour sweet potato mixture into crust.
  • 4 Bake 55 to 60 minutes or until knife inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
  • 5 Before serving, in small bowl, mix pecans and maple syrup until pecans are coated. Pour mixture on top of cooled pie. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Recipe can be easily doubled or tripled.

Serve with whipped cream, if desired.

Nutritional information

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