Sweet Potato Pecan Pie (Yam Pecan Pie)

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Sweet Potato Pecan Pie (Yam Pecan Pie)

Serves 8

 

Ingredients

 

1 refrigerated 9-inch pie crust

1 (15 oz.) can yams (sweet potatoes), drained and mashed OR 1 cup

fresh yams, cooked and mashed

2 large eggs, divided (room temperature)

1/4 cup light brown sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

3 large egg whites (room temperature)

2/3 cup dark corn syrup

1/2 cup sugar

2 tsp. vanilla extract

2/3 cup pecans, chopped

 

Preparation

 

Preheat oven to 350°F. Lay pie crust in a 9-inch pie dish. In a

mixing bowl, blend together the yams, 1 egg, brown sugar, cinnamon

and nutmeg. Spread evenly on bottom of pie crust. In a mixing bowl,

beat together the remaining egg, egg whites, corn syrup, sugar and

vanilla until mixture is frothy. Stir in pecans. Carefully spoon over

yam layer. Bake for 50 to 60 minutes or until filling is set around

edges or until a knife inserted halfway between the center and edge

comes out clean. Cool and serve. Note: Wonderful served warm with

scoop of vanilla ice cream or cool with a dollop of whipped cream.

 

 

 

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