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Sweet Potato Pecan Pie

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Serves 8 | 

The perfect Fall dessert.

Ingredients:

1 prepared pie crust
Sweet Potato Filling:
1 1/2 cups cooked, mashed sweet potatoes
1 teaspoon orange zest
1/4 cup light brown sugar
1 teaspoon vanilla extract
2 tablespoons melted butter
1/4 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Pecan Topping:
2 cups pecan halves
3/4 cup light brown sugar
1/4 cup corn syrup
2 tablespoons melted butter
2 eggs
1/4 teaspoon salt

Directions:

  1. Preheat oven to 300° F.
  2. Fit pie crust into a 9-inch pie plate and flute the edges.
  3. In a mixing bowl, combine sweet potato, orange zest, brown sugar, vanilla extract, butter, nutmeg, cinnamon and salt. Stir ingredients together until well combined. Pour into the pie crust and chill in the refrigerator.
  4. Combine pecan halves, brown sugar, corn syrup, butter, eggs, and salt in a separate mixing bowl. Stir until ingredients are well combined.
  5. Gently pour pecan topping over sweet potato filling.
  6. Place in the oven and bake between 60-75 minutes, until crust is golden brown, and the filling is set.
  7. Remove from oven and let cool for 60 minutes before serving.
Cooking Method: Bake
Main Ingredient: Sweet Potato
Course: Dessert
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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