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Sweet Potato Pecan Pie

A Taste of New Orleans

This easy version of pecan pie with a yam layer makes this dessert a true New Orleans' indulgence.


1 refrigerated 9-inch piecrust
1 (15 oz.) can yams (sweet potatoes), drained and mashed
1 cup fresh yams, cooked and mashed
2 large eggs, divided
1/4 cup light brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 large eggs whites
2/3 cup dark corn syrup
1/2 cup sugar
2 tsp vanilla extract
2/3 cup pecans, chopped


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


Per Serving: calories 338 (42% from fat); fat 17g; protein 3g; total carbohydrate 47g; cholesterol 32mg; sodium 249 mg