Fried and battered chicken medallions with warm Latin American spices are glazed in a sweet pineapple sauce with pineapple chunks, red bell pepper slices, green onions, and green onions. Serve alongside white rice.
| Servings: | 8 |
| Yield: | 1 to 9 inch pie |
Ingredients
- 1 (9 inch) unbaked pie crust
- 2 tablespoons unsalted butter, melted
- 1 cup cooked and mashed sweet potatoes
- 2 eggs, beaten
- ¾ cup light brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup dark corn syrup
- 1 cup evaporated milk
- 1 ½ cups chopped pecans
- 2 cups heavy whipping cream
- 3 tablespoons confectioners’ sugar
- ¼ cup hazelnut liqueur
- ¼ cup pecan halves
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
- Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
- Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
- Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.
Nutrition Facts
| Calories | 772 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 21 g |
| Sodium | 383 mg |
| Sugars | 38 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
I read a lot of the reviews and many seemed to say that the filling was more than the crust would hold. I’m guessing that for the people who had this issue, they didn’t pay attention to the directions. If you follow the directions and use the correct amount of each ingredient, it’s fine! My husband was raised in the south and pecan pie was a holiday standard. He’s now diabetic and all that “sugar” just isn’t good for him. This is a GREAT replacement for his traditional pie. And he LOVED it!.
This pie is wonderful! I rarely give a five star rating but this recipe has got it! It’s easy, beautiful, and delicious…what more can you ask for? I don’t change a thing about the pie, however, I have never had the opportunity to do the whipped cream with the hazelnut liquor. I’m too cheap to buy the whole bottle of hazelnut for the small amount required in this recipe. It’s a shame because I’m sure it’s wonderful, but the pie is five star without it!
Really good. Tasted exactly like it sounds… half sweet potato half pecan pie. Kind of odd, but good!
Definitely a very creative pie that combines two thanksgiving classics however I would cut the chopped pecans in the future and use a deeper dish. Make sure the sweet potatoes are completely pureed.
This is a great recipe. We increased the sweet potatoes to 1 1/2 and omitted the nutmeg (we don’t care of the taste). This is a Thanksgiving must at our house. This will be the 3rd year to make! Thank you for sharing!
Just tried it today because my husband and I have never tasted a sweet potato pie of any sort and it sounded interesting. I’d have to give it 5 stars! Great flavor, lighter in texture than pumpkin pie, good crunch from the pecans, and best of all, each wedge of pie came out “whole”, not a bit drippy. That makes for a pretty presentation with the whipped cream. I was out of evaporated milk, so used heavy cream instead. No problem!
Perfect combo of two holiday classics! Definitely a winner, there wasn’t a crumb left!
It was good, but not outstanding. I made this pie and a regular pecan pie at Thanksgiving and everyone preferred the traditional pecan. I had no trouble with the recipe being too much filling for my pie plate, but it was a full sized plate and not a disposable aluminum one.
I doubled this recipe and had enough filling for two pies and eight little “pie-ettes” which I made with a store bought crust cut into circles and lined in muffin tins. I got 8 little ones. Cute and good, too.
Delicious pie and super easy to make! I estimated the ingredients to 1.5 times to fill 2 regular 9″ pie shells and it worked out well. Other than that, I kept everything the same. Everyone on my project team loved it! Will be making this one again.
This tastes better than pumpkin pie. It is creamier and less runny. Perfect balance of flavor.
Excellent pie recipe! Needed sweet pecan topping which I made with a martha stewart recipe. The pie filling was absolutely wonderful!
This is a great holiday pie.
Very delicious. Tasted a bit like pumpkin pie with pecans mixed in. Everyone loved this pie. I added allspice and it made it a little too “spiced” for my taste. Next time I’ll leave the recipe to its original form.
Too many pecans the second time I did it I just put the pecans on top whole it was much better.
Great holiday pie – I never liked the filling in tradition pecan pies, so this was a nice change. I did two things differently: 1.5 cups of cream instead of 2; and real maple syrup instead of corn syrup
Wonderful!!!! Added pumpkin pie filling for ease otherwise kept recipe exact. Guests loved it. This is a keeper. Thanks so much for sharing!
i made this recipe exactly but minus the icing/topping. i was really worried when making it as it was very soupy but it turned out fine. to me it taste just like a pumpkin pie. but i love pumpkin pie so it’s ok. i will definately make this again.
This was my first attempt at a sweet potato pie. It was very good, though I think pumpkin is still my first choice for the holidays. Thanks for sharing this recipe and expanding my repertoire of delicious pies.
This is my first sweet potatoe pie, I will never go back to pumpkin pie. It was delish! My work crew. whom I really made it for just loved it. I made the whipped topping just before serving the pie. Awesome!!!!!!!!!!
O my gosh, YUM!! The reason for 4 stars, and not 5, is the dark corn syrup in this recipe, which I don’t care for. As an alternative, I took the 1/2 cup measure and filled it 2/3 full of honey, and topped it off with molasses. This way, the liquid measurements are the same as the original recipe, without the corn syrup. Off the bat, I used a deep dish 9″ pie shell. It’s what I had on hand in my freezer, and the filling fit perfectly. O my word, my husband said if we were not already married, this pie would cause him to propose!! I didn’t make the whipped cream. The pie by itself is divine!! Thanks for sharing!!!