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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I've seen other versions of this on this site but never like this. This version is very similar to one I had in a restaurant in Denver, CO a couple of years ago. Until I tried it, I had always thought mine was the best pecan pie...I set out to recreate it and I did. The sweet potato isn't super stong or obvious but pecan pie lovers will notice it. Dark corn syrup is the secret to a rich and exciting pecan pie. I use the sweet potatoes from a can as a short cut. Ingredients:
3 eggs |
1 cup sugar |
1 cup dark corn syrup |
2 tablespoons margarine or 2 tablespoons butter, melted |
1 teaspoon vanilla |
1 1/4 cups whole pecans |
1 cup sweet potato, cooked and finely mashed |
1 deep dish pie shell |
Directions:
1. Preheat oven to 350F degrees.
2. In a large bowl beat the eggs, sugar, corn syrup, margarine/butter, and vanilla until well blended.
3. Beat in sweet potatoes until well mixed.
4. (Note*) The secret to having the pecans 'float' on top of the pie is to use an electric mixer to mix all of the ingredients up to this point.
5. Stir in the pecans by hand until pecans are nicely coated with the filling.
6. Pour into pie crust.
7. Bake 50-55 minutes until a knife or toothpick inserted comes out clean. You may want to rotate at the 30 minute mark to ensure even baking.
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