Try this Sweet Potato and Pecan Pie recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 375 degrees. Place the sweet potatoes on a baking sheet and drizzle with olive oil. Season the potatoes with salt and pepper and place in the oven. Roast the sweet potatoes for 1 to 1 1/2 hours or until the potatoes are fork tender. Remove the potatoes from the oven and cool. Remove the skin from the sweet potatoes. In a mixing bowl, whisk the sweet potatoes, molasses, spices, eggs, cream and 1 teaspoon vanilla together. Pour the filling into the unbaked pastry shell. Spread the pecan pieces evenly over the sweet potato filling. In a mixing bowl, whisk the remaining ingredients together. Pour the topping over the pecans. Bake for about 1 hour or until the filling and topping set. Cool for 10 minutes before slicing. Garnish with whipped cream, chocolate sauce, fresh mint sprigs, and powdered sugar. This recipe yields 8 slices. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A66 broadcast 11-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-30-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 773 | ||
Calories from Fat: 418 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.5g | 62 % | |
Saturated Fat 14.3g | 71 % | |
Monounsaturated Fat 19.5g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 961.6mg | 296 % | |
Sodium 347mg | 12 % | |
Potassium 514.9mg | 14 % | |
Total Carbohydrate 62.7g | 18 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 59.6g | ||
Protein 30.6g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 773
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