Sweet-Potato Pecan Pie
This Sweet Potato Pie is loaded full of antioxidants and magnesium. This is a much healthier version of the classic Sweet Potato Pie but tastes just as delicious!
1 1/4 cup all-purpose flour
1 1/2 tsp sugar
1/2 tsp salt
8 tbsp cold unsalted butter, cubed
3 tbsp ice water
1 (15 oz) can sweet potato puree
1 cup evaporated milk
1/2 cup sugar
1 tsp pumpkin pie spice
2 large eggs
Pinch of salt
1/2 cup pecan halves
Heat oven to 425 F. In food processor, pulse flour, sugar, and salt. Pulse in butter until mixture resembles coarse meal. Add ice water and pulse until mixture comes together. Form dough into disk and wrap tightly with plastic wrap. Chill at least 30 minutes.
On floured surface, roll dough into 12″ round. Fit into 9″ pie plate; crimp edges. Line with parchment and fill with dried beans to secure; bake 10 minutes. Remove parchment and beans and bake 5 minutes more.
Whisk potato puree, milk, sugar, pie spice, eggs, and salt until smooth. Add filling to crust. Bake 20 minutes, reduce oven to 350 F and bake 20 minutes more. Remove and top with pecans. Bake until set, 15 to 20 minutes. Cool before serving.
Prep: 5 minutes
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