It's made with canned sweet potatoes, but fresh could easily be substituted. The sweetness comes into the recipe with the ...

For the filling: For the pecan topping: Preheat your oven to 350°F (175°C). Begin by peeling and cubing the sweet potatoes. Boil them in a large pot of salted water for about 15-20 minutes until ...

Set aside to cool. Preheat the oven to 350 degrees. Roast the sweet potatoes until tender all the way through (about 1 hour), then cool to room temperature. Peel the sweet potatoes and purée in ...

Spread the topping on the prepared baking sheet in an even layer and let cool completely, then break into pieces. Scoop the sweet-potato flesh into a food processor. Add the remaining 6 ...

This sweet potato pie is the perfect combination of rich, creamy filling and a crunchy pecan topping. Sweet potatoes shine in this dessert, adding depth and flavor to the classic pie. If you’re ...