Sweet Potato Pie with Pecan Topping
This Sweet Potato Pie with Pecan Topping is a Thanksgiving MUST! Enjoy it as a side with your Thanksgiving turkey or as a dessert topped with some freshly whipped cream, this pie is a classic for the holidays!
Servings: 8 servings
Calories: 486kcal
Ingredients
- 1 9-inch pie shell, homemade or store-bought
- 1/2 cup pecans, chopped
- 2 cups sweet potatoes, cooked
- 6 Tbsp. butter, softened
- 1/4 cup heavy cream
- 3 eggs, beaten
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
Pecan Topping
- 3 Tbsp. melted butter
- 2/3 cup pecans, chopped
- 1/2 cup light brown sugar, firmly packed
- 1/3 cup all-purpose flour
Instructions
- Preheat oven to 475 degrees. Make your favorite pie crust and prick all over with a fork. Spread 1/2 cup pecans in bottom of shell. Bake for 5 minutes. Remove from oven and let cool. Lower oven temperature to 300 degrees.
- Mash potatoes and butter until smooth. Add all the other ingredients and blend well. Pour mixture into the cooled pie shell.
Pecan Topping
- Combine all topping ingredients in a medium bowl with a fork, until crumbly. Sprinkle over the top of the pie. Place the pie on a baking sheet and bake at 300 degrees for 25-30 minutes, until golden brown.
Nutrition
Calories: 486kcal | Carbohydrates: 39g | Protein: 6g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 107mg | Sodium: 270mg | Potassium: 248mg | Fiber: 4g | Sugar: 16g | Vitamin A: 5331IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg