East Texas Pecan Sweet Potato Pie

Name: East Texas Pecan Sweet Potato Pie
Cuisine: American
Ingredients: 1 preheat oven to 350 degrees; 1 frozen 9" deep dish prepared pie shell; 2 cup mashed sweet potato @ room temperature (about 2-3 medium size); 1/4 cup melted unsalted butter; 2 large eggs; 1/3 cup roughly chopped toasted pecan pieces; 1/2 cup granulated sugar; 1/2 cup dark brown sugar; 2 tbsp all purpose flour; 3/4 cup half n half cream; 2 tsp vanilla extract; 3/4 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp table salt

Lee's @Lees

Texas

Late September and Mid October are the season for sweet potatoes and pecans here in East Texas. This pie does the season justice.

Lee's @Lees

Texas

Late September and Mid October are the season for sweet potatoes and pecans here in East Texas. This pie does the season justice.

Saved

Ingredients

1preheat oven to 350 degrees
1frozen 9" deep dish prepared pie shell
2 cupmashed sweet potato @ room temperature (about 2-3 medium size)
1/4 cupmelted unsalted butter
2large eggs
1/3 cuproughly chopped toasted pecan pieces
1/2 cupgranulated sugar
1/2 cupdark brown sugar
2 tbspall purpose flour
3/4 cuphalf n half cream
2 tspvanilla extract
3/4 tspground cinnamon
1/2 tspground nutmeg
1/2 tsptable salt

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Steps

1

Toast pecan pieces in a pan over medium heat, until you can smell them. Roughly 3-5 minutes. Set aside.
2

Cream mashed sweet potato, melted butter and eggs together until very smooth. I use a stand mixer.
3

Add all remaining ingredients including toasted chopped pecans and blend together until mixture is very smooth.
4

Pour into frozen pie shell and bake at 350" for approximately 50-60 minutes until pie custard is set. Pie will be done when a wooden toothpick comes out clean when inserted.
5

You can boil your sweet potatoes or even use canned. I prefer fresh baked sweet potatoes. I like to serve this pie well chilled and keep it stored in the refrigerator. Garnish with whipped cream and toasted pecan pieces. Enjoy!!