Sweet Potato Pecan Pie Recipe

Name: Sweet Potato Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pie crust; 3 cups sweet potatoes, cubed; 1/2 cup Splenda sugar substitute; 2 eggs, beaten; 1/4 cup margarine, melted; 1/2 cup skim milk; 1 1/2 teaspoons vanilla; 1 teaspoon nutmeg; 1 teaspoon cinnamon; 1 cup brown sugar; 1/3 cup flour; 1 cup pecans, chopped; 1/3 cup margarine, melted

Servings: persons

1 pie crust
3 cups sweet potatoes, cubed
1/2 cup Splenda sugar substitute
2 eggs, beaten
1/4 cup margarine, melted
1/2 cup skim milk
1 1/2 teaspoons vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup brown sugar
1/3 cup flour
1 cup pecans, chopped
1/3 cup margarine, melted

1
Preheat oven to 350F degrees.
2
Boil sweet potatoes in a large pot filled with water over medium heat until soft.
3
Drain potatoes and place in a large mixing bowl.
4
Mash the sweet potatoes until they are a smooth puree consistency.
5
Mix in Splenda, eggs, milk, 1/4 cup margarine, vanilla and spices until smooth.
6
Pour into the pie crust.
7
In a separate bowl, mix brown sugar, flour, pecans and 1/3 cup melted butter.
8
Sprinkle topping over potato mixture.
9
Bake 25-35 minutes.
10
Let cool and serve.

776

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 pie crust, 3 cups sweet potatoes, cubed, 1/2 cup Splenda sugar substitute, 2 eggs, beaten, and more.

Yes, Sweet Potato 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.

Sweet Potato Pecan Pie

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