Sweet Potato Pecan Pie
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Quantity: pie 22 cm.
Complexity: easily
Quantity: pie 22 cm.
To make things easier, bake this pie using a store-bought shortbread crust. The most important thing is the amazing filling. That's where the magic lies. The filling is made with sweet potato puree, and spices like cinnamon and nutmeg harmoniously complement its natural sweetness. Sprinkle the pie generously with pecan pieces, bake, and enjoy the wonderful contrast of the soft, creamy filling and crunchy nuts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 550 g sweet potatoes, peeled and diced
- 1 and 1/4 cups plain yogurt
- 3/4 cup firmly packed dark brown sugar
- 0.5 tsp cinnamon
- 1/4 tsp. nutmeg
- 5 egg yolks
- Salt
- 1 frozen deep-dish pie pan (22 cm)
- 1 cup chopped toasted pecans
- 1 tbsp maple syrup
- Special equipment: steaming basket
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Recipes with similar ingredients: sweet potato, pecans, yogurt, maple syrup, nutmeg, cinnamon
Cooking the dish according to the recipe:
- Place the diced sweet potatoes in a steamer basket and place the basket in a large pot of boiling water, making sure the water is at least 2 inches from the bottom of the basket. Steam for 20 minutes or until the sweet potatoes are tender. Mash with a potato masher and set aside.
- Preheat oven to 175°C.
- Place the sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add the yogurt, brown sugar, cinnamon, nutmeg, egg yolks, and salt to taste and beat until smooth. Pour the filling into the pie crust and place on a baking sheet. Sprinkle the filling with pecans and drizzle with maple syrup.
- Bake for 50-55 minutes or until the cream filling reaches 165-180°F (73-83°C). Remove the pie from the oven and let cool completely. Store in the refrigerator.
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