Sweet Potato Pecan Pie

  • Yield: 8 servings


1 refrigerated 9-inch pie crust
1 (15-ounce) can yams (sweet potatoes) drained and mashed (1 cup)
2large eggs, divided
1/4cup light brown sugar
1/2teaspoon cinnamon
1/4teaspoon nutmeg
3large egg whites
2/3cup dark corn syrup
1/2cup sugar
2teaspoons vanilla extract
2/3cup pecans, chopped


  1. Preheat oven to 350F.
  2. Lay pie crust in a 9-inch pie dish.
  3. In a mixing bowl, blend together yams, 1 egg, brown sugar, cinnamon and nutmeg. Spread evenly in bottom of pie crust.
  4. In a mixing bowl, beat together the remaining egg, egg whites, corn syrup, sugar and vanilla until mixture is frothy. Stir in pecans. Carefully spoon over yam layer.
  5. Bake for 50 to 60 minutes or until filling is set around edges or until a knife inserted halfway between the center and edge comes out clean. Cool and serve.

Nutritional Info *per serving

  • Calories 397
  • Fat 14g
  • Saturated Fat 2g
  • Cholesterol 53g
  • Sodium 267g
  • Carbohydrate 65g
  • Fiber 2g
  • Protein 6g