Earlier this month, BlogHer asked members to vote on Sweet Potato or Pumpkin Pie. Many people voted with Sweet Potato (I think the vote was pretty evenly split last time I looked) or mentioned Pecan Pie in the comments.
This pie allows you to have both sweet potato and pecan pie at the same time. Think of all the nice nutrients in there too.
Sweet Potato Pecan Pie
1 1/2 c. pureed fresh (boil then peel) or canned (not in heavy syrup!) sweet potatoes puree in blender or food mill
3/4 c. sugar
1 tsp ground cinnamon
1/2 tsp. ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg (original recipe doesn’t call for this but we put it in all sweet potato or pumpkin dishes)
1/2 tsp. salt
1 1/4 c. milk
1 unbaked pie shell
1/2 c. chopped pecans.
In large bowl beat eggs. Stir in sweet potato puree, sugar, spices and salt. Blend in milk. Pour into pie shell. Sprinkle with pecans. Bake in 400 degree oven 50 minutes or until knife inserted halfway between center and edges comes out clean.
(Recipe adapted from Homemade Snacks-How to eat better when you eat on the run, Nell B. Nichols. 1976.)