My parents came up for American Thanksgiving last week and they asked what I wanted them to bring. Immediately, I asked my dad to make his sweet potato pie. This pie has been made every thanksgiving for so many years that I have lost count. I am always amazed at how similar it tastes to pumpkin, but also seems a little richer in flavour. Mixed into the sweet potato filling are pecans which add a great texture and taste.
I told my dad when he brought the pie, that I would love it if he provided the recipe so I could share it with you. He obliged and I made sure I took a nice picture of a slice, highlighting the deep colour of the sweet potatoes and the hidden gems that are the pecans.
So, next time that you plan to make a pumpkin pie, give this one a whirl!!
Sweet Potato and Pecan Pie
- 2 cups mashed boiled sweet potatoes
- 1/2 cup honey
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup dark brown sugar
- 1/4 cup Steens pure cane syrup (or corn syrup)
- 1 tsp vanilla extract
- 1 cup pecan pieces or whole pecans
- 1 - 9 inch deep dish unbaked pie shell
- Preheat oven to 350 F.
- Mix sweet potatoes, honey, cinnamon, nutmeg and salt togetherin a large mixing bowl.
- In a separate bowl, beat the eggs, then gradually beat in sugar and vanilla.
- Pour the eggs into the potato mixture and mix well. Add pecans, if desired, and pour
- into pie shell.
- Bake 1 hour or until a knife inserted into center comes out clean.