• 2 medium sweet potatoes
  • 1 Cup chopped pecans
  • 1 Cup California raisins
  • 3 Tablespoons chopped green onions
  • 1/4 Cup sugar
  • Pinch ground cinnamon
  • 4 Pillsbury prepared pie crusts
  • 2 eggs, lightly beaten


Preheat oven to 350°F. Wash and dry sweet potatoes; arrange on baking sheet, poke with fork and bake at 350°F for 40 minutes or until soft. Cool. Cut potatoes in half and remove pulp to mixing bowl. Stir in pecans, raisins, green onions, sugar and cinnamon; mix well.

Cut each pie crust in 6 slices and flatten. Divide sweet potato mixture and spoon into center of each half. Then, fold dough over and pinch ends together. Brush with beaten egg and bake at 350°F for 25 minutes or until golden.

Nutrition Facts Per Serving

Calories 250 (Calories from Fat 53%); Total Fat 14 ( Saturated Fat 3; Trans Fat 0; ); Cholesterol 20; Sodium 180; Potassium 109; Total Carbohydrate 26; Dietary Fiber 1; Sugars 6; Protein 3; Calcium 12; Iron 0;

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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.