Sweet Potato Pecan Pie: History and Origin
Sweet potato pecan pie is a very popular traditional dessert in the southern United States, especially during the fall season and Thanksgiving. Its main ingredient, the sweet potato, is a sweet and nutritious tuber that has been part of the diet in the Americas since pre-Columbian times.
This dessert reflects the cultural heritage of the diverse communities living in the region, combining native ingredients like sweet potato and pecan nuts with European baking techniques. In other Latin American countries, similar dishes are made with sweet potato, although they may have different names and preparations. For example, in Mexico and Central America, sweet potato is used in candies or cakes that do not always include pecans, while in Caribbean countries, sweet potato is often used in pudding-style desserts.
The pecan nut, also native to North America, provides a unique flavor and a crunchy texture that perfectly complements the sweet smoothness of the sweet potato, making this pie a comforting and highly appreciated dessert for family celebrations.
How to Make Sweet Potato Pecan Pie
Ingredients: Sweet potatoes, Butter, Condensed milk, Cinnamon, Orange zest, Vanilla extract, Nutmeg, Salt, Egg, Graham cracker pie crust, Dark corn syrup, Brown sugar, Maple flavoring, Pecans.
Preheat the oven to 425 degrees Fahrenheit.
With the mixer, beat the hot sweet potatoes and butter until a smooth mixture is obtained.
Add condensed milk, cinnamon, orange zest, vanilla extract, nutmeg, salt, and egg.
Mix well.
Pour the mixture into the crust.
Bake for 20 minutes.
Meanwhile, prepare the pecan topping: beat together the egg, corn syrup, brown sugar, melted butter, and maple flavoring.
Add the chopped pecans.
Take the pie out of the oven.
Reduce the oven to 350 degrees Fahrenheit.
Place the pecan topping over the pie.
Bake for 25 more minutes or until set.
Let it cool.
Serve warm or at room temperature.
Decorate with a spiral of orange zest, if desired.
Refrigerate leftovers.
