Directions:
- On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
- In a small bowl, combine the sweet potatoes, milk, brown sugar, butter, vanilla, salt and spices. Spread evenly into pastry shell.
- For pecan layer, in another small bowl, whisk egg and brown sugar until blended. Add the corn syrup, butter and vanilla; mix well. Stir in pecans. Pour over sweet potato mixture.
- Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Refrigerate for at least 3 hours before serving. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 438.77 Kcal (1837 kJ) | ||
| Calories from fat | 218.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.29g | 37% | |
|---|---|---|---|
| Cholesterol | 20.66mg | 7% | |
| Sodium | 287.51mg | 12% | |
| Potassium | 281.52mg | 6% | |
| Total Carbs | 52.58g | 18% | |
| Sugars | 30.19g | 121% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 6.6g | 13% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 2.2mg | 12% | |
| Calcium | 65.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 308.26 Kcal (1291 kJ) | ||
| Calories from fat | 153.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.07g | 37% | |
|---|---|---|---|
| Cholesterol | 14.52mg | 7% | |
| Sodium | 202mg | 12% | |
| Potassium | 197.78mg | 6% | |
| Total Carbs | 36.94g | 18% | |
| Sugars | 21.21g | 121% | |
| Dietary Fiber | 2.67g | 15% | |
| Protein | 4.63g | 13% | |
| Vitamin C | 1.8mg | 4% | |
| Iron | 1.5mg | 12% | |
| Calcium | 46.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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