SWEET POTATO PECAN PIE
This pie has all the things you like about pumpkin pie and you can substitute pumpkin for the sweet potato if you wish- I make it both ways. Sometime even using the leftover marshmallow sweet potatoes from dinner- works good too! Even added the cranberry relish after the first baking before I put the pecan topping on and bake...
Provided by Pat Duran
Categories Nuts
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425^. In large mixing bowl, beat hot sweet potatoes and butter until smooth. Add SCM and remaining ingredients, except crust; mix well. Pour into crust. Bake 20 minutes.Now make topping. --- Pecan Topping: 1 large egg 2 T. light brown sugar,packed 2 T. dark corn syrup 1 T. melted butter 1/2 teas. Maple flavoring 1 c. chopped pecans In a mixing bowl beat all ingredients and stir in pecans. Remove pie from oven; reduce oven temperature to 350^. Spoon topping over pie. Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest twist, if desired. Refrigerate leftovers.
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