Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, the best sweet potato pie with pecan topping. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Caramel Pecan Topping Makes It Special. A sweet potato pie is fantastic adorned with nothing but a dollop of whipped cream, of course. Sweet potatoes are spiced with cinnamon and nutmeg and enriched with cream, brown sugar, and maple syrup for the flavorful filling of this pie.
The best sweet potato pie with pecan topping is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. The best sweet potato pie with pecan topping is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have the best sweet potato pie with pecan topping using 20 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make The best sweet potato pie with pecan topping:
- Make ready 4 med to large sweet potatoes cleaned
- Prepare Coconut oil to rub on potatos
- Take 2 (9 inch) organic frozen pie shells such as wholly wholesome
- Prepare Extra Cinnamon and sugar for sprinkling in crust
- Get 1/2 cup light brown sugar
- Prepare 1 cup sugar no substitutes
- Get 1 stick good quality softened butter not margarine
- Prepare 2 Tablespoons A.P. flour
- Take 1/4 teaspoon ginger, allspice,cloves and salt
- Get 1 Tablespoon cinnamon
- Get 2 large eggs
- Take 1 cup evaporated milk or half and half
- Make ready Pecan topping**
- Get 4 Tablespoons light brown sugar
- Make ready 1 Tablespoon sugar
- Prepare 2 Tablespoon Alagar syrup or dark corn syrup
- Make ready 2 Tablespoon good quality butter melted not margarine
- Make ready 2 teaspoon pure vanilla extract
- Make ready 1/2 teaspoon salt and cinnamon
- Take 1 1/2 cups coarsely chopped pecans
This rich and creamy sweet potato pie with pecan topping is a combination of two pies that pretty much rules the dessert scene during fall. To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring. Top off your Thanksgiving meal with these easy sweet potato pie recipes, from classic Southern recipes to fun variations featuring caramel Can't decide between sweet potato and pecan pie?
Instructions to make The best sweet potato pie with pecan topping:
- Pre heat oven to 425 degrees and coat sweet potatoes with a little coconut oil and pierce each potato a couple of times with a fork. Place on a baking sheet.
- Bake for about 1 hour or till you can easily pierce with a fork. Then let cool and remove skin
- Mash and Whip sweet potatoes and and rinse beaters a couple of times in between beating and then continue to beat all remaining filling ingredients in except for the pecan topping and mix well.
- Sprinkle a little cinnamon and sugar in bottoms of each pie shell and fill with sweet potato mix.
- While pies are baking mix up topping and set aside
- Place pies on a baking sheet and bake at 425 degrees for 15 minutes and then turn down temp to 325 degrees and bake for 50 minutes then drop a border of peacan mixture around pies and finish baking for about 20 to 25 minutes till their are done
- Let cool completely and refrigerate till ready to serve and top with whipped cream and enjoy!
- This is everything I use 😉
- And this is the whipped topping I use
This one contains the best of both, with an adulted-up sprinkle of bourbon to boot. This scrumptious sweet potato pecan pie is the perfect holiday dessert. The pie is the perfect layering of sweet potato filling and pecan pie topping. Spike this pie with a little bourbon or brandy, or keep it non-alcoholic with orange juice. Sweet Potato Filling:Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice To Assemble: Spoon sweet potato filling into the pastry shell.
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