SWEET POTATO PIE RECIPE WITH BROWN SUGAR RECIPES

Name: Brown Sugar-Pecan Sweet Potato Casserole
Prep time: 20 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Southern
Ingredients: 1 cup pecans, roughly chopped; 2 cans (29 oz each) and 1 can (15 oz) sweet potatoes or yams, drained; 1 cup butter, melted; 2 teaspoons pumpkin pie spice; 2 teaspoons salt; 1 1/2 cups packed brown sugar; 1 cup buttermilk (whole milk would work fine if in a pinch); 3 eggs, beaten

BROWN SUGAR-PECAN SWEET POTATO CASSEROLE RECIPE ...

Brown Sugar-Pecan Sweet Potato Casserole Recipe ... image

This pecan-topped sweet potato casserole inspired by Southern sweet potato pie makes a great side dish for holiday get-togethers -- just don’t plan on any leftovers!

Provided by Janelle Shank

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 8

Ingredients

1 cup pecans, roughly chopped
2 cans (29 oz each) and 1 can (15 oz) sweet potatoes or yams, drained
1 cup butter, melted
2 teaspoons pumpkin pie spice
2 teaspoons salt
1 1/2 cups packed brown sugar
1 cup buttermilk (whole milk would work fine if in a pinch)
3 eggs, beaten

Steps:

Heat oven to 350°F. Toast 1 cup pecans, roughly chopped, on foil-lined cookie sheet about 10 minutes or until you can smell them toasting. Set aside.
Drain 2 cans (29 oz each) and 1 can (15 oz) sweet potatoes or yams. Mash in large bowl. Add 1/2 cup melted butter, 2 teaspoons pumpkin pie spice, 2 teaspoons salt and 1/2 cup packed brown sugar. Mix, and add 1 cup buttermilk, stirring with spatula until well combined. Add 3 eggs, beaten; mix well.
Spoon into lightly greased 13x9-inch baking dish; cover with foil. Bake 40 minutes.
Meanwhile, mix 1/2 cup melted butter, 1 cup packed brown sugar and toasted pecans. Sprinkle with a pinch of pumpkin pie spice; set aside.
Remove foil after 40-minute bake time; top with brown sugar-pecan topping. Bake uncovered 35 to 40 minutes or until bubbly and set. Let stand 20 minutes before serving.

Nutrition Facts : Calories 1210 , CarbohydrateContent 159 g, CholesterolContent 215 mg, FatContent 11 , FiberContent 9 g, ProteinContent 15 g, SaturatedFatContent 26 g, ServingSize 1 Serving, SodiumContent 1560 mg, SugarContent 89 g, TransFatContent 1 1/2 g

BEST SWEET POTATO PIE RECIPE | TRISHA YEARWOOD - FOOD NETWO…

Best Sweet Potato Pie Recipe | Trisha Yearwood - Food Netwo… image

Trisha Yearwood's classic Sweet Potato Pie recipe will be a hit at your holiday table. Use canned or roasted whole sweet potatoes for this fan-favorite dessert that requires only 15 minutes of prep.

Provided by Trisha Yearwood

Categories dessert

Total Time 1 hours 30 minutes

Cook Time 15 minutes

Yield One 9-inch pie

Number Of Ingredients 10

Ingredients

1 1/2 cups canned sweet potatoes or 2 to 3 roasted, peeled and pureed sweet potatoes
3/4 cup sugar
2 large eggs
4 tablespoons (1/2 stick) butter, softened
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch salt
1 unbaked 9-inch pie shell, homemade or store-bought

Steps:

Preheat the oven to 300 degrees F.
In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.
Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.

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