Southern Vegetarian Sweet Potato Pecan Pie with Mixed Berry Compote

Allergens

Egg, Dairy (Milk)

Ingredients

• 1 cup pureed cooked sweet potato
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 tablespoons cornstarch
• 1/2 cup milk
• 1 egg, lightly beaten
• 1/2 cup chopped pecans
• 1 pie crust (store
• bought or homemade)
• Mixed Berry Compote (recipe below)

Instructions

1. Preheat oven to 350°F (175°C). In a large bowl, combine sweet potato puree, granulated sugar, melted butter, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix well. In a separate bowl, whisk together cornstarch and milk until smooth. Pour this mixture into the sweet potato mixture. Stir in egg. Fold in chopped pecans. Pour filling into pie crust and bake for 35 40 minutes or until set and golden brown. Let cool slightly, then top with Mixed Berry Compote (recipe below).

Chef’s Insight

The combination of sweet potato and pecan creates a unique twist on traditional Southern desserts, while still honoring their roots.

Notes

Use fresh pecans for the best flavor and texture. Feel free to experiment with different fruit combinations in the compote.