Being from the South/Midwest/Above Texas, the thought of a sweet potato pie with a pecan pie topping really appealed to me. Plus, this one even had “No Fail” in the recipe title (thanks to Rene Garza for this recipe)!
After making the Roasted Banana Cream Pie with Butterscotch Ganache (so good!) in the Nestlé Kitchens during this summer’s pie contest, I was ready for something a little easier…a little slower, with a nice Southern drawl.
Watch the video above to see how easy it is.
No-Fail Sweet Potato Pie from Meals.com
Ingredients for 8 servings:
- 3/4 pound sweet potatoes (about 2 large or 3 small to medium)
- 1/4 cup melted butter
- 1 can (14 ounces) Sweetened Condensed Milk (fat free is ok)
- 1 teaspoon grated orange peel
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 1 unbaked 9-inch pie shell or Homemade Pie Crust
- 1 large egg
- 2 tablespoons dark corn syrup
- 2 tablespoons packed brown sugar
- 1 tablespoon melted butter
- 1 cup chopped pecans
Directions:
POUR melted butter in bowl with sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, grated orange peel, cinnamon, vanilla extract, nutmeg, salt and egg. Pour into unbaked pie shell.
BAKE at 425° F, as shown above, for 20 minutes. Remove from oven; reduce temperature to 350° F.
FOR TOPPING
MIX together egg, corn syrup, sugar, butter and nuts in small bowl; spread over pie.
BAKE for an additional 25 minutes or until set.
- FILLING
- ¾ pound sweet potatoes (about 2 large or 3 small to medium)
- ¼ cup melted butter
- 1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
- 1 teaspoon grated orange peel
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 large egg
- 1 unbaked 9-inch pie shell or Homemade Pie Crust*
- TOPPING
- 1 large egg
- 2 tablespoons dark corn syrup
- 2 tablespoons packed brown sugar
- 1 tablespoon melted butter
- 1 cup chopped pecans
- FOR FILLING:
- PREHEAT oven to 375° F. Wash and wrap sweet potatoes in foil.
- BAKE for 30 to 45 minutes, depending on size. Unwrap and rinse potatoes under cold water; remove skin. Break apart in large bowl.
- INCREASE oven temperature to 425° F.
- POUR melted butter in bowl with sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, grated orange peel, cinnamon, vanilla extract, nutmeg, salt and egg. Pour into unbaked pie shell.
- BAKE at 425° F for 20 minutes. Remove from oven; reduce temperature to 350° F.
- FOR TOPPING:
- MIX together egg, corn syrup, sugar, butter and nuts in small bowl; spread over pie.
- BAKE for an additional 25 minutes or until set.