Silky Sweet Potato And Pecan Pie Recipe

Name: Silky Sweet Potato And Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) sweet potato; 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury); Baking spray with flour; 1 cup 2% reduced-fat milk; 1/3 cup sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/4 teaspoon salt; 2 large eggs; 3 large egg whites, divided; 1 1/2 tablespoons unsalted butter, melted; 1/3 cup chopped pecans, toasted; 1 teaspoon water

Servings: persons

1 (1-pound) sweet potato
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
Baking spray with flour
1 cup 2% reduced-fat milk
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
2 large eggs
3 large egg whites, divided
1 1/2 tablespoons unsalted butter, melted
1/3 cup chopped pecans, toasted
1 teaspoon water

1
Preheat oven to 400u00b0.
2
Wrap sweet potato in foil; bake at 400u00b0 for 45 minutes or until tender. Cool completely. Peel and coarsely chop sweet potato.
3
Fit dough into a 9-inch pie plate coated with baking spray. Press dough against bottom and sides of pan. Fold edges under, and flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400u00b0 for 15 minutes. Remove pie weights and foil; cool crust on wire rack 5 minutes.
4
Reduce oven temper-a-ture to 350u00b0.
5
Place sweet potato, milk, and next 5 ingredients (through whole eggs) in a food processor. Add 2 egg whites; process until smooth. Add butter; process until combined. Pour mixture into crust. Sprinkle nuts around edge of filling. Combine remaining egg white and 1 teaspoon water in a small bowl, stirring well with a whisk. Brush egg mixture on edges of crust. Bake at 350u00b0 for 45 minutes or until almost set in the center, shielding edges of piecrust with foil, if necessary. Cool completely on a wire rack before slicing.

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (1-pound) sweet potato, 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury), Baking spray with flour, 1 cup 2% reduced-fat milk, and more.

Yes, Silky Sweet Potato And Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Silky Sweet Potato And Pecan Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions