Make sweet potatoes even sweeter with a tempting topping of marshmallows, coconut and pecans. Our Southern Sweet Potato Pie recipe is another classic fall dish to add to your recipe list.
15m
PREP TIME
25m
COOK TIME
331
CALORIES
13
INGREDIENTS
Make sweet potatoes even sweeter with a tempting topping of marshmallows, coconut and pecans. Our Southern Sweet Potato Pie recipe is another classic fall dish to add to your recipe list.
15m
PREP TIME
25m
COOK TIME
331
CALORIES
13
INGREDIENTS
Ingredients 12 (1 cup) Servings
- 3 pounds sweet potatoes, (about 6)
- 1/2 cup packed brown sugar
-
1/2
cup
heavy cream
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Substitutions available
- evaporated milk
- 2 tablespoons cold butter
- 1 tablespoon McCormick® All Natural Pure Vanilla Extract
- 2 teaspoons McCormick® Pumpkin Pie Spice
- 1 cup miniature marshmallows
- Step2
- 1/4 cup flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon McCormick® Pumpkin Pie Spice
- 2 tablespoons butter
- 1 cup chopped pecans
- 1/2 cup flaked coconut
INSTRUCTIONS
- 1 Preheat oven to 350°F. For the Whipped Sweet Potatoes, pierce each potato twice with a fork so excess steam can escape while cooking. Microwave potatoes on HIGH 5 to 10 minutes or until tender, turning potatoes over halfway through cooking. Let stand 5 minutes or until cool enough to handle. Remove skin from potatoes.
- 2 Place potatoes, brown sugar, cream, butter, vanilla and pumpkin pie spice in large bowl. Beat with electric mixer on medium speed until smooth and fluffy. Spoon mixture into greased 13x9-inch or 3-quart baking dish. Top with marshmallows.
- 3 For the Streusel, mix flour, brown sugar and pumpkin pie spice in medium bowl. Cut in butter with pastry blender or 2 knives until crumbly. Stir in pecans and coconut. Sprinkle over top.
- 4 Bake 25 minutes or until heated through and topping is golden brown.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 Preheat oven to 350°F. For the Whipped Sweet Potatoes, pierce each potato twice with a fork so excess steam can escape while cooking. Microwave potatoes on HIGH 5 to 10 minutes or until tender, turning potatoes over halfway through cooking. Let stand 5 minutes or until cool enough to handle. Remove skin from potatoes.
- 2 Place potatoes, brown sugar, cream, butter, vanilla and pumpkin pie spice in large bowl. Beat with electric mixer on medium speed until smooth and fluffy. Spoon mixture into greased 13x9-inch or 3-quart baking dish. Top with marshmallows.
- 3 For the Streusel, mix flour, brown sugar and pumpkin pie spice in medium bowl. Cut in butter with pastry blender or 2 knives until crumbly. Stir in pecans and coconut. Sprinkle over top.
- 4 Bake 25 minutes or until heated through and topping is golden brown.
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