Two classics combined into one, Sweet Potato Pecan Pie! Not too sweet but with the perfect fall flavor, this is a great dessert for Thanksgiving!
I’m almost thereI’m almost there*
Two weeks until I am finally done with my MBA! I don’t have a ton left but I guess you can say I’m at the point where I’m so over it. But good news it will free up more time to spend with my lovely readers! I also want to start painting again.
Did any of you know I like to paint? Ever since I was young I’ve been in love with French impressionist art. Whenever I go to a museum I spend like 10 minutes in the rest of the museum and like an hour in the impressionist area.
I haven’t painted in a really long time and I’m just itching to do it again. I look forward to focusing on GEAR, painting, and of course wedding planning!
But in the meantime, while I’m trying to avoid doing homework, I dream of desserts. Have any of you experienced this phenomena? It’s like I’m just sitting there doing my work and all of a sudden I see visions of cupcakes in my head. (Does that sound like the beginning of a good Christmas story to you?)
Anywho, let’s talk pie. November and pie are practically synonymous. There’s pumpkin, pecan, sweet potato, apple… all these pies that surface in November. But I thought to myself and wondered, why not combine them?
So that is where we start with this Sweet Potato Pecan Pie. The creamy, fall-ness of the sweet potato pie is topped with the sweet decadence of a pecan pie.
In order to prevent a total sugar high, I cut back on the sugar in the Sweet Potato pie so that it wasn’t as potently sweet. Plus, the nuts on top add a fabulous crunch and flavor.
Enjoy this pie and happy cooking!
- 2 sweet potatoes, peeled and cut into 1" squares
- Cooking spray
- 1 9" pie crust
- For the pecan pie topping:
- 2 eggs
- ⅓ cup white granulated sugar
- ⅓ cup maple syrup
- 1¼ cups chopped pecans
- For the sweet potato pie:
- 1 stick butter, softened
- ½ cup milk
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- ¾ cup white granulated sugar
- 2 eggs
- Fill a large pot with water and allow to begin heating. Meanwhile, peel and cut the sweet potatoes and place in the water. Allow the water and potatoes to come to a boil, and cook for 15 minutes or until the potatoes are soft. Once soft, drain potatoes and set aside.
- While the potatoes cook, preheat oven to 350F. Grease a 9" pie dish with cooking spray. Place pie crust into the greased pan, pressing dough gently into sides. Set aside.
- In a small bowl whisk together 2 eggs, ⅓ cup sugar, and syrup. Toss in chopped pecans and stir to coat.
- Take a large bowl and place butter in bowl. Top with cooked sweet potatoes and milk. Beat with a handheld mixer until smooth. Add in remaining sweet potato pie ingredients, stirring until well combined. Pour mixture into prepared pie dish.
- Top sweet potato pie with pecan mixture. Gently spread pecan mixture to cover pie. Place in the oven and bake for 1 hour. Remove from the oven and allow to cool 30 minutes before serving.
You’ll love these other fall desserts!