Sweet Potato Pecan Pie
You can bake the cheesecake up to four days before thanksgiving, but do the pecan pie topping the day you are planning to serve.
Recipe Summary Sweet Potato Pecan Pie
Caramelized pecan topping makes this special!
Ingredients | Pecan Pie Cheesecake Recipe1 (9 inch) unbaked pie crust2 cups cooked and mashed sweet potatoes2 eggs¾ cup white sugar½ teaspoon salt1 teaspoon ground cinnamon½ teaspoon ground ginger¼ teaspoon ground cloves1 ⅔ cups light cream3 tablespoons butter, softened⅔ cup packed brown sugar⅔ cup chopped pecansDirectionsPreheat the oven to 400 degrees F (200 degrees C).Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.Evaporated milk may be used in place of the cream.Info | Pecan Pie Cheesecake Recipeprep:
10 mins
cook:
1 hr 30 mins
additional:
10 mins
total:
1 hr 50 mins
Servings:
8
Yield:
1 -9-inch pie
TAG : Sweet Potato Pecan PieDessert Recipes, Pies, Sweet Potato Pie Recipes,
