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Sweet Potato Pie with Maple Pecan Topping

(1)
  1 reviews
  • 40 min prep time
  • 2 hr 40 min total time
  • 11 ingredients
  • 8 servings
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This no-fail sweet potato pie packs a perfect autumn flavor–and preps in only 40 minutes.

Recipe by Paula Jones
October 26, 2012

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

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

Recipe can be easily doubled or tripled.

Serve with whipped cream, if desired.

No nutrition information available for this recipe
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