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Sweet potato pie and pecan pie have decided to get married this year and they want to invite you to the wedding.
Preheat the oven to 375 F. Have your pie crust ready in a deep dish pie plate.
1. In a large bowl combine sweet potatoes, both sugars, eggs, whipping cream and vanilla and mix with a handheld mixer. Do not over mix. Add the salt, pecan pie-flavored syrup, cinnamon, nutmeg, all spice and butter and beat once more until will blended. The pie should still have some lumps throughout and this is okay. Pour the pie filling inside the pie crust, smooth it out with a rubber spatula and set aside.
2. In a separate bowl, combine sugar, corn syrup, eggs, butter, vanilla extract, salt, cinnamon and chopped pecans and stir until well blended. Begin to pour the pecan pie topping over the sweet potato pie. Only fill up to the top of the crust. Don’t over fill the pie. You may have some topping left over. Just save that for another pie. Place in the oven for 40-45 minute or until a knife inserted in the center comes out clean. Allow to cool before serving and enjoy!
This recipe uses 1 cup of store bought devil’s food cake mix to make just 6 cupcakes. So easy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!