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Sweet Potato Pecan Crumble Pie

The crumbly topping with the rich filling makes this an outstanding sweet potato pie.


1/4 cup plus 1/3 cup light brown sugar
1/2 cup chopped pecans, divided
1 (9-inch) unbaked pie shell
1 (15 oz.) can sweet potatoes, drained or 1 cup fresh sweet potatoes, cooked and mashed
1/3 cup sugar
2 large eggs
1 1/2 tsp ground cinnamon, divided
1/4 tsp ground allspice
1 (12 oz.) can evaporated skimmed milk
2 tsp vanilla extract, divided
1/2 cup all-purpose flour
3 tbsp margarine


Preheat oven to 425 degrees. In a bowl, mix together 1/4 cup brown sugar and 1/4 cup pecans. Sprinkle on bottom of pie shell. In a mixing bowl, mix together the sweet potato, sugar, eggs, 1 tsp cinnamon, allspice, milk, and 1 tsp vanilla. Pour into pie shell and bake 15 minutes. Reduce oven temperature to 350 degrees and continue baking for another 25 minutes. Meanwhile, mix together remaining 1/3 cup brown sugar, flour, remaining 1 tsp vanilla, and margarine with a fork until crumbly. Stir in remaining 1/4 cup pecans. Sprinkle over pie and continue baking for another 20 minutes, or until done. Makes 8 to 10 servings.


Per serving: CAL 351 (37% from fat); FAT 15g; PROTEIN 7g; CARB 49g; CHOL 48mg; SODIUM 205mg; SATURATED FAT 4g; DIETARY FIBER 2g

Diabetic Exchanges: 3.5 other carbohydrate, 3 fat


Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

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