Thursday, May 9, 2013

Sweet Potato Pie with Maple Candied Pecans...

Doesn't this recipe from Eclectic Recipes look absolutely fabulous?  I'm ready for a slice, how about you?

Sweet Potato Pie with Maple Candied Pecans


For the pie:
1 pre-made piecrust
1 lb cooked and mashed sweet potatoes
14 oz condensed milk
3 eggs
2 teaspoons pumpkin pie spice
For the topping:
1 1/2 cups pecan halves
3 tablespoons maple syrup
2 tablespoons butter
1/2 teaspoon pumpkin pie spice


Heat oven to 350. Bake sweet potatoes in oven or microwave until soft. Cool and mash in a large bowl. Add condensed milk, eggs and pumpkin pie spice.
Roll out pie shell in a deep dish pie plate. Pour pie filling into pie crust. Bake at 350° for 55 - 60 minutes, or until set.
Combine pecans, maple syrup, butter and pumpkin pie spice. Mix well and spread on a parchment paper lined cookie sheet in a single layer. Bake at 350° for 10 - 15 minutes, stirring midway through cooking.

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