Preheat oven to 425 degrees F. With mixer, beat hot yams and butter until smooth. Add remaining ingredients except crust and pecan topping; mix well. Pour into crust. Bake 20 minutes. Meanwhile, prepare Pecan topping. Remove pie from oven; reduce oven to degrees F. Spoon pecan topping on pie. Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest, if desired. Refrigerate leftovers.
Beat together 1 egg, 2 Tbsp. each dark corn syrup and firmly packed brown sugar, 1 Tbsp. melted butter and 1/2 tsp. maple flavoring. Stir in 1 cup chopped pecans.
By Robin from Washington, IA
This recipe sounds great! But what temp. do we reduce too? 350?
1 pie crust, unbaked (9 inch)
1 large egg
1 1/2 cups fresh sweet potatoes, mashed cooked
1/4 cup sugar
2 tablespoons unsalted butter or margarine, softened 1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cinnamon, ground
1/8 teaspoon allspice, ground
1/8 teaspoon nutmeg, ground
2 large eggs
1/2 cup sugar
1/2 cup dark corn syrup
2 tablespoons unsalted butter or margarine, melted
1 teaspoon vanilla extract
1 dash cinnamon, ground
1 cup pecan halves
1/2 cup heavy cream, whipped stiff Prepare pie shell;set aside
Make sweet potato filling: In med. bowl, with electric mixer, beat 1 egg until stiff. Add all the remaining filling ingredients; beat at med.
speed until the mixture is smooth, about 2 min. Make pecan topping: In med. bowl, with mixer, beat eggs until frothy. Add sugar, corn syrup, melted butter, vanilla and cinnamon. Beat at low speed just until mixture is well blended, about 1 min. Stir in pecans. Oven to 350 degrees.
To assemble: turn sweet potato filling unbaked pie shell, spreading evenly. Pour pecan topping over top. Bake 60-70 min., until set and knife inserted in center comes out clean. Remove pie to rack to cool.
Just before serving, decorate with whipped cream.
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