Recipe of Any-night-of-the-week East Texas Pecan Sweet Potato Pie

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, east texas pecan sweet potato pie. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

East Texas Pecan Sweet Potato Pie is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. East Texas Pecan Sweet Potato Pie is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have east texas pecan sweet potato pie using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make East Texas Pecan Sweet Potato Pie:

1. Get 1 preheat oven to 350 degrees
2. Prepare 1 frozen 9" deep dish prepared pie shell
3. Prepare 2 cup mashed sweet potato @ room temperature (about 2-3 medium size)
4. Make ready 1/4 cup melted unsalted butter
5. Get 2 large eggs
6. Get 1/3 cup roughly chopped toasted pecan pieces
7. Get 1/2 cup granulated sugar
8. Get 1/2 cup dark brown sugar
9. Make ready 2 tbsp all purpose flour
10. Get 3/4 cup half n half cream
11. Get 2 tsp vanilla extract
12. Prepare 3/4 tsp ground cinnamon
13. Make ready 1/2 tsp ground nutmeg
14. Take 1/2 tsp table salt

Steps to make East Texas Pecan Sweet Potato Pie:

1. Toast pecan pieces in a pan over medium heat, until you can smell them. Roughly 3-5 minutes. Set aside.
2. Cream mashed sweet potato, melted butter and eggs together until very smooth. I use a stand mixer.
3. Add all remaining ingredients including toasted chopped pecans and blend together until mixture is very smooth.
4. Pour into frozen pie shell and bake at 350" for approximately 50-60 minutes until pie custard is set. Pie will be done when a wooden toothpick comes out clean when inserted.
5. You can boil your sweet potatoes or even use canned. I prefer fresh baked sweet potatoes. I like to serve this pie well chilled and keep it stored in the refrigerator. Garnish with whipped cream and toasted pecan pieces. Enjoy!!

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