CLASSIC SWEET POTATO PIE

Classic Sweet Potato Pie image

This simple but special deep-dish pie provides a down-home finish to hearty autumn meals. Pecans and pumpkin pie spices make this a comforting seasonal classic. -Paul Azzone, Shoreham, New York

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1-2/3 cups pie crust mix
1/4 cup finely chopped pecans
3 to 4 tablespoons cold water
3 large eggs, room temperature
2 cans (15 ounces each) sweet potatoes, drained
1 can (14 ounces) sweetened condensed milk
1-1/2 to 2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
Optional: Whipped cream and additional chopped pecans, toasted

Steps:

In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust to pie plate. Flute edges; set aside., In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into crust. , Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream and toasted pecans if desired.

Nutrition Facts : Calories 417 calories, Fat 17g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 436mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 3g fiber), Protein 9g protein.