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Ingredients
- 3 tablespoons unsalted butter, divided
- 1 large sweet potato
- ¼ cup brown sugar
- 1 tablespoon heavy whipping cream
- 2 tablespoons + ¾ cup granulated sugar, divided
- ¾ teaspoon pumpkin pie spice, divided
- 4 teaspoons vanilla extract, divided
- 3 large eggs, divided
- 1 frozen deep-dish piecrust
- ¾ cup dark corn syrup
- ¼ teaspoon kosher salt
- ¾ cup chopped pecans
- Whipped topping (optional for serving)
Steps
- Preheat oven to 325°F. Melt butter. Peel sweet potato and cut into ½-inch cubes (about 2 cups), then place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes until tender when pierced with a fork. Mash with potato masher (or hand mixer).
- Combine in medium bowl: sweet potatoes, brown sugar, heavy cream, 1 tablespoon butter, 2 tablespoons granulated sugar, ½ teaspoon pie spice, 2 teaspoons vanilla, and 1 egg; beat with electric mixer on MEDIUM until smooth. Spread in bottom of piecrust.
- Combine in second bowl: corn syrup, salt, pecans, and remaining 2 tablespoons butter, ¾ cup granulated sugar, ¼ teaspoon pie spice, 2 teaspoons vanilla, and 2 eggs until thoroughly blended; pour over sweet potato mixture. Bake 60–65 minutes until center is set and 160°F. Let stand 2 hours (or chill overnight) to cool. Serve with whipped topping, if using.
Amount per 1⁄12 recipe serving: Calories 410, Total Fat 19g, Sat Fat 6g, Trans Fat 0g, Chol 55mg, Sodium 190mg, Total Carb 56g, Fiber 1g, Total Sugar 38g, (Incl. 35g Added Sugars), Protein 5g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 4%