Recipe of the Week
Sweet Potato-Pecan Pie
Courtesy of
Beverly Rossman


9-in. unbaked pie shell
1 cup pecan halves

First Layer
1 cup mashed sweet potatoes
1/4 cup brown sugar
2 tablespoons sugar
1 egg, beaten
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg

Second Layer
3/4 cup sugar
3/4 cup dark brown sugar
2 eggs, beaten
1-1/2 tablespoon unsalted butter, melted
2 teaspoons vanilla
Dash of salt
Dash of ground cinnamon


Toast pecans in microwave for 3 minutes. Stir half way thru and watch closely because they burn easily.

Preheat oven to 325 degrees.

In large bowl of electric mixer, combine ingredients for First Layer; beat on medium speed for 2-3 minutes. Spoon into pie shell. Top with pecans.

In small bowl of electric mixer, combine ingredients for Second Layer. Mix on low speed about 1 minute. Pour over pecans.

Bake for 45 minutes or until knife inserted in center of pie comes out clean.

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