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Sweet Potato Pecan Pie


Sweet Potato Pecan Pie

Prep Time:  20 minutes
Bake Time:  60 minutes
Yield:  8 servings

  • 1 can (16 ounces) sweet potatoes, drained and mashed
  • 3 eggs, divided
  • 3/4 cup sugar, divided
  • 1 teaspoon Spice Islands® Ground Saigon Cinnamon
  • 1/2 teaspoon Spice Islands® Ground Nutmeg
  • 1/4 teaspoon Spice Islands® Ground Ginger
  • 1 (9-inch) deep-dish pie crust*
  • 2/3 cup Karo® Light OR Dark Corn Syrup
  • 2 tablespoons butter OR margarine, melted
  • 1/2 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
  • 1 cup chopped pecans
  1. Preheat oven to 350°F.


  2. Combine sweet potatoes, 1 egg, 1/4 cup sugar, cinnamon, nutmeg and ginger in a medium bowl; stir until well blended. Spread evenly in bottom of pie crust.


  3. Combine remaining 2 eggs, 1/2 cup sugar, corn syrup, butter and vanilla in same bowl; stir until well combined. Stir in pecans. Spoon over sweet potato mixture.


  4. Bake 60 minutes or until puffed and set. Cool completely on wire rack.


  5. *To use prepared frozen pie crust: Use 9-inch deep-dish pie crust. Do not thaw. Preheat oven and a cookie sheet. Add filling to frozen crust; bake on cookie sheet.



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