A delightful twist on the classic sweet potato-pecan pie, combining rich flavors and a creamy texture.
Prepare the pie crust by placing it into the pie dish and setting it aside.
Using a pre-made crust saves time, but a homemade crust can add a personal touch.
In a mixing bowl, beat the egg until frothy using an electric mixer.
Beating the egg well ensures a light and fluffy filling.
Add the mashed sweet potatoes, sugar, melted butter, vanilla extract, cinnamon, and nutmeg to the bowl. Mix until smooth.
Ensure the sweet potatoes are mashed thoroughly for a creamy texture.
Pour the sweet potato filling into the prepared pie crust, spreading it evenly.
Use a spatula to smooth the filling for an even layer.
In another mixing bowl, beat the eggs for the pecan topping until frothy.
Frothy eggs help create a light and airy topping.
Add the brown sugar, corn syrup, melted butter, and vanilla extract to the eggs. Mix until well combined.
Mixing at a low speed prevents over-aerating the mixture.
Stir in the pecan halves gently.
Gently folding in the pecans ensures they remain intact.
Pour the pecan topping over the sweet potato filling in the pie crust.
Pour slowly to avoid disturbing the sweet potato layer.
Bake the pie in a preheated oven at 350°F for 60-70 minutes, or until set.
Check the pie at 60 minutes to prevent over-baking.
Allow the pie to cool on a rack before serving.
Cooling the pie ensures the layers set properly.
