Sweet Potato Pecan Pie

Kitchen Tested
  • Yield 8 servings

Sweet potatoes star in this easy pie.


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