Yam Pecan Pie

Throw in a twist to your typical desserts this holiday season with a different style of Pecan Pie! For a healthy approach, try a Graham cracker crust.

Yield: 8 servings

Ingredients

1 refrigerated 9 inch pie crust
1 (15 ounce) can yams (sweet potatoes) drained and mashed or 1 cup fresh yams, cooked and mashed
2 large eggs, divided
1/4 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 large egg whites
2/3 cup dark corn syrup
1/2 cup granulated sugar
2 teaspoons vanilla extract
2/3 cup pecans, chopped

Instructions

Heat oven to 350 degrees F. Lay pie crust in a 9 inch pie dish.
In a mixing bowl, blend together the yams, 1 egg, brown sugar, cinnamon and nutmeg. Spread evenly on bottom of pie crust.
In a mixing, bowl, beat together the remaining egg, egg whites, corn syrup, sugar and vanilla extract until mixture is frothy.
Stir in pecans. Carefully spoon over yam layer.
Bake for 50 to 60 minutes or until filling is set around edges or until a knife inserted halfway between the center and edge comes out clean.
Cool and serve.

Nutrition

Per serving: cal 338 (42% from fat); fat 17g; protein 3g; carb 47g; chol 32mg; sodium 249mg

Attribution

Recipe created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.