December 4 2016
Sweet Potato Pie with Pecan Crust
As part of my great pie experiment, I decided to try Sweet Potato Pie. The verdict? Its yummy, but very heavy. . . in a potatoey way. If I were to make it again, I’d probably try to go lighter on the sweet potato part.
If you too decide to try out Sweet Potato Pie, I definitely recommend having it cold, and with whipped cream. Mmmmmm, yummy!
- 3 whole Sweet Potato cooked and mashed
- 1/2 cup Butter melted
- 1/2 cup Brown Sugar
- 1/4 cup Dark Karo Syrup
- 2 whole Eggs beaten
- 1 can Evaporated Milk
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 2 cups Pecans ground
- 2 tbsp Butter
- 2 tbsp Dark Karo Syrup
- Peel and chop your sweet potatoes, and start them cooking with a little water on the stove over medium heat.
- While your sweet potatoes soften, put the pecans, 2 tbsps of butter, and 2 tbsps of karo syrup in the food processor. Pulse until the pecans resemble crumbs, and press into the bottom of a deep dish pie plate.
- Once the sweet potatoes are soft, mash them. Add butter, brown sugar, karo syrup, eggs, evaporated milk, vanilla extract, and salt. Mix well.
- Pour your filling into your pie plate.
- Cook at 375 degrees Fahrenheit for about 40 minutes. The pie should be firm, and not like a custard.
- Serve with whipped cream and enjoy!
Based on a recipe from the Sage Trifle.
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