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The ingredients needed to cook The best sweet potato pie with pecan topping:
- Take 4 med to large sweet potatoes cleaned
- You need Coconut oil to rub on potatos
- Take 2 (9 inch) organic frozen pie shells such as wholly wholesome
- Provide Extra Cinnamon and sugar for sprinkling in crust
- Prepare 1/2 cup light brown sugar
- Prepare 1 cup sugar no substitutes
- Provide 1 stick good quality softened butter not margarine
- Provide 2 Tablespoons A.P. flour
- Provide 1/4 teaspoon ginger, allspice,cloves and salt
- You need 1 Tablespoon cinnamon
- Take 2 large eggs
- Get 1 cup evaporated milk or half and half
- Prepare Pecan topping**
- Provide 4 Tablespoons light brown sugar
- Get 1 Tablespoon sugar
- You need 2 Tablespoon Alagar syrup or dark corn syrup
- Use 2 Tablespoon good quality butter melted not margarine
- Get 2 teaspoon pure vanilla extract
- Get 1/2 teaspoon salt and cinnamon
- Provide 1 1/2 cups coarsely chopped pecans
Instructions to make The best sweet potato pie with pecan topping:
- Pre heat oven to 425 degrees and coat sweet potatoes with a little coconut oil and pierce each potato a couple of times with a fork. Place on a baking sheet.
- Bake for about 1 hour or till you can easily pierce with a fork. Then let cool and remove skin
- Mash and Whip sweet potatoes and and rinse beaters a couple of times in between beating and then continue to beat all remaining filling ingredients in except for the pecan topping and mix well.
- Sprinkle a little cinnamon and sugar in bottoms of each pie shell and fill with sweet potato mix.
- While pies are baking mix up topping and set aside
- Place pies on a baking sheet and bake at 425 degrees for 15 minutes and then turn down temp to 325 degrees and bake for 50 minutes then drop a border of peacan mixture around pies and finish baking for about 20 to 25 minutes till their are done
- Let cool completely and refrigerate till ready to serve and top with whipped cream and enjoy!
- This is everything I use 😉
- And this is the whipped topping I use
How to Reheat Sweet Potato Casserole. If you need to reheat this sweet potato casserole with pecans, I recommend covering it with foil so the pecan topping doesn't burn and then placing it in a warm oven. In a bowl, blend sugar and spices. Beat eggs; add milk and vanilla. Stir in potatoes; beat until smooth.
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