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Sweet Potato Pecan Pie

The traditional sweet potato pie goes up a notch when it's covered in a delicious, ooey-gooey pecan pie filling.

Prep
Cook
Serves 8people
Ingredients
Graham Crust:
2
cups graham crumbs
1
stick butter, melted
2
tbsp sugar
Sweet Potato Filling:
3
medium sweet potatoes, baked and peeled
4
tbsp butter softened
1
cup sugar
1
egg
1
cup + 2 tbsp. evaporated milk
1/4
tsp cinnamon
1/4
tsp nutmeg
1/2
tsp vanilla extract
1/2
tsp lemon extract
1/2
tsp coconut flavor
Pecan Pie Filling:
6
tbsp butter
2
tbsp.+ 2 tsp. light corn syrup
1/2
cup brown sugar, packed
2
tbsp heavy cream
1
cup pecans, toasted and chopped
Directions
1.
Preheat oven to 375 degrees.
2.
Make the crust: Pour the graham cracker crumbs into a small bowl and add melted butter, granulated sugar and stir until well combined. Press into a 9 inch pie dish to form a crust. Chill for 1 hour in the fridge.
3.
Make the sweet potato filling: Beat out the strings of the potatoes with a handheld mixer. Cream the butter and sugar and mix well. Add egg, cinnamon, nutmeg, and extracts and flavoring. Beat well. Add evaporated milk and mix well. Pour into pie shell, cover with pie shield and bake for 55-60 minutes.
4.
Make the pecan filling: Using a large saucepan over low heat, combine the butter, corn syrup and brown sugar until the butter is melted. Bring to a boil and cook for a few minutes. Remove from the heat and stir in cream and pecans. Set aside. After the pie has baked, remove from the oven and top with the pecan pie filling. Bake for an additional 5 minutes.

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