Rating: 3.18 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 4
  • 11 Ratings

You'll go nuts for this mash-up recipe that features the flavors of candied sweet potatoes and homemade sweet potato pie in one delicious package. Top each slice of Candied Sweet Potato Pie with a drizzle of homemade syrup and a spoonful of whipped cream.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary test

prep:
45 mins
bake:
43 mins to 49 mins at 450°/425°F
Servings:
8
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Candied Sweet Potato Pie

Ingredients

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Directions

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  • Prepare and chill Pecan Piecrust. Finely shred peel from lemon (reserve lemon for another use). Set aside.

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  • Melt the butter in a straight-sided 12-inch skillet. Add potatoes to hot butter. Cook and stir for 1 minute over medium heat, coating potatoes in butter.

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  • Sprinkle potatoes with sugar; lift and fold potatoes to coat and to dissolve sugar. Cook for 3 to 5 minutes, until caramelized and syrupy, stirring occasionally. (To allow potato slices to brown and caramelize, avoid stirring too often.) Stir in the pecans, lemon peel, nutmeg. Remove from heat; cool.

Instructions Checklist
  • Preheat oven to 450°F. Roll one portion of the Pecan Piecrust to a 12-inch circle (chill or freeze remaining portion for another use). Fit rolled pastry into a 9-inch pie plate. Trim crust and crimp as desired. Layer with a double-thickness of foil; bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Reduce oven to 425°F.

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  • Carefully layer cooled potatoes in pie crust, reserving syrup in skillet. Bake for 15 to 20 minutes, until crust is golden and sweet potatoes are tender. Cool slightly, about 15 minutes.

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  • Drizzle reserved syrup on pie. Serve with whipped cream.

Nutrition Facts (Candied Sweet Potato Pie)

340 calories; total fat 18g; saturated fat 7g; polyunsaturated fat 3g; monounsaturated fat 7g; cholesterol 23mg; sodium 252mg; potassium 330mg; carbohydrates 42g; fiber 4g; sugar 16g; protein 4g; trans fatty acid 0g; vitamin a 115IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 40mcg; vitamin b12 0mcg; calcium 40mg; iron 1mg.

Pecan Piecrust

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine flour, ground pecans, and salt. Cut in shortening and butter until pea size. Add water, 1 tablespoon at a time, mixing with a fork until all is moistened. Divide in half. Chill for 30 minutes.

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Reviews

11 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 4