Snack · 75 min · cajun

Sweet Potato Pecan Pie

This is the kind of Cajun snack you’ll make on repeat — sweet potatoes and pie crust, 75 minutes, big payoff. At 754 calories and 9g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Sweet potatoes
• 1 Pie crust
• 3/4 cup Brown sugar
• 2 Eggs
• 3/4 cup Heavy cream
• 4 tbsp Butter
• 1 tsp Vanilla
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1 cup Pecan halves
• 1/4 cup Cane syrup

Steps

1. Roast the sweet potatoes at 400°F for 50 minutes until completely soft and caramelized at the edges. Scoop the flesh; you need 2 cups.
2. Whisk the sweet potato with brown sugar, eggs, cream, melted butter, vanilla, cinnamon, and nutmeg until silky. Pour into the pie crust.
3. Bake at 350°F for 30 minutes until the center barely jiggles. Arrange the pecans over the top in concentric circles.
4. Drizzle with cane syrup and bake 15 minutes more until set and glossy.
5. Cool at least 2 hours so the filling sets cleanly. Serve at room temperature with whipped cream.

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