MAKEOVER SWEET POTATO PECAN PIE

Makeover Sweet Potato Pecan Pie image

When all was said and done, this recipe makeover was a giant success. The original, a marvel on its own, was transformed into a richer, better-for-you pie with even more fall spices. This winner is perfect for the holidays. Enjoy! - Healthy Cooking Test Kitchen

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 sheet refrigerated pie crust
1-1/2 cups mashed sweet potatoes
1/3 cup 2% milk
1/4 cup packed dark brown sugar
1 tablespoon reduced-fat butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
PECAN LAYER:
1 large egg, room temperature
1/3 cup packed dark brown sugar
1/3 cup corn syrup
1 tablespoon reduced-fat butter, melted
1/4 teaspoon vanilla extract
2/3 cup chopped pecans

Steps:

Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge., In a small bowl, combine sweet potatoes, milk, brown sugar, butter, vanilla, salt and spices. Spread evenly into crust., For pecan layer, in another small bowl, whisk egg and brown sugar until blended. Add corn syrup, butter and vanilla; mix well. Stir in pecans. Pour over sweet potato mixture. , Bake until a knife inserted in the center comes out clean, 45-55 minutes. Cool completely on a wire rack. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 363 calories, Fat 17g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 255mg sodium, Carbohydrate 53g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.