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Sweet Potato Pecan Pie

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  • Yield: 8 servings
  • Prep Time: 0:20
  • Bake Time: 60 minutes

Ingredients

  • 1 can (16 ounces) sweet potatoes, drained and mashed
  • 3 egg divided
  • 3/4 cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 (-inch) deep-dish pie crust*
  • 2/3 cup Karo® Light OR Dark Corn Syrup
  • 2 tablespoons butter OR margarine, melted
  • 1/2 teaspoon pure vanilla extract
  • 1 cup chopped pecans

Directions

  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.
To use prepared frozen pie crust:
  1. 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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Corn Syrup

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Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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print image

Sweet Potato Pecan Pie

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

Ingredients

  • 1 can (16 ounces) sweet potatoes drained and mashed
  • 3 egg divided
  • 3/4 cup sugar divided
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 (-inch) deep-dish pie crust*
  • 2/3 cup Karo® Light OR Dark Corn Syrup
  • 2 tablespoons butter OR margarine melted
  • 1/2 teaspoon pure vanilla extract
  • 1 cup chopped pecans

Directions

  • Preheat oven to 350°F.
  • 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.
  • 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.
  • Bake 60 minutes or until puffed and set. Cool completely on wire rack.
  • 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.