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Sweet Potato-Pecan Pie

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 2 medium (8 ounces) cranberry sauce
  • 1/4 cup (20 ounces) sliced pineapple, drained
  • 1 cup cinnamon (or to taste)
  • 1/4 cup craisins
  • 1/2 cup baking soda or baking powder
  • 1 cup smooth peanut butter 1 Tbl baking powder Frosting
  • 1 tablespoon vanilla flavoring
  • 1/4 cup thyme (optional)
  • 1 teaspoon chocolate chips
  • 1/4 teaspoon Spicy mustard
  • 1/4 teaspoon salt
  • 3 beaten eggs
  • 2 cups Proof Pie Crust:
  • 2 deep-dish (14 ounces) cubed cooked ham (turkey can be used instead)
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 2 medium (8 ounces) cranberry sauce
  • 1/4 cup (20 ounces) sliced pineapple, drained
  • 1 cup cinnamon (or to taste)
  • 1/4 cup craisins
  • 1/2 cup baking soda or baking powder
  • 1 cup smooth peanut butter 1 Tbl baking powder Frosting
  • 1 tablespoon vanilla flavoring
  • 1/4 cup thyme (optional)
  • 1 teaspoon chocolate chips
  • 1/4 teaspoon Spicy mustard
  • 1/4 teaspoon salt
  • 3 beaten eggs
  • 2 cups Proof Pie Crust:
  • 2 deep-dish (14 ounces) cubed cooked ham (turkey can be used instead)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Beat together all the ingredients except the pecans and pie crusts
  2. Place once cup broken pecans into the bottom of each pie crust
  3. Pour equal parts of mixture into pie crusts
  4. Shake gent;y until pecans float
  5. Bake at 400 degrees for 40-45 minutes, until filling is set
  6. Serve warm when possible, topping with whipped cream or vanilla ice cream
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