sweet potato pie with pecans recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best sweet potato pie with pecans recipe

I’m so excited to share my sweet potato pie with pecans recipe with you all. This dish is a classic Southern staple that never fails to impress. It’s a perfect combination of sweet and savory, with the rich flavor of sweet potatoes and the crunch of pecans.

I love making this pie for special occasions, like holidays and family gatherings, because it’s always a hit. My kids adore helping me in the kitchen, and they love getting their hands dirty with the filling process. We make this pie together as a family, and it’s a wonderful bonding experience.

The best part is that it’s surprisingly easy to make, despite its impressive appearance. With just a few simple ingredients and some basic kitchen tools, you’ll be on your way to creating a masterpiece that will leave everyone wanting more. I’ve been making this recipe for years now, and it never gets old.

The combination of textures and flavors is truly unbeatable. Whether you’re serving it at a dinner party or just enjoying it as a snack, this sweet potato pie with pecans is sure to be a crowd-pleaser. And don’t even get me started on the health benefits – with sweet potatoes as the main ingredient, you can feel good about what you’re putting in your body.

It’s a guilt-free treat that’s perfect for any occasion.

Sweet Potato Pie with Pecans

4.7 from 790 votes

A creamy, spiced sweet potato filling baked in a flaky pie crust and topped with a crunchy pecan streusel. This Southern-inspired dessert is perfect for holiday gatherings or a cozy weekend treat.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 25 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

2 cups mashed cooked sweet potatoes (about 2 medium)
3/4 cup granulated sugar
2 large eggs
1/2 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

For the Pecan Topping

1/2 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons cold unsalted butter, cubed

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large bowl, combine the flour and salt for the crust.
3Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle the ice water over the flour mixture, one tablespoon at a time, stirring with a fork until the dough just holds together.
5Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the dough into a 12-inch circle about 1/8-inch thick.
7Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the excess dough and crimp the edges with a fork or your fingers.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes, then remove the parchment and weights and bake for another 5 minutes until the crust is lightly golden.
11Set aside to cool slightly.
12In a large bowl, whisk together the mashed sweet potatoes, sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
13Pour the filling into the pre-baked crust.
14In a small bowl, combine the chopped pecans, brown sugar, and flour for the topping.
15Cut in the cold butter using a fork or your fingers until the mixture is crumbly.
16Sprinkle the pecan topping evenly over the filling.
17Bake the pie at 375°F for 40 to 45 minutes, until the filling is set and a knife inserted near the center comes out clean.
18The topping should be golden brown and the edges of the crust lightly browned.
19Cool on a wire rack for at least 2 hours before slicing.

🔧Equipment

9-inch pie dish
Mixing bowls
Rolling pin
Fork
Parchment paper
Pie weights or dried beans
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 320mg🌾Total Carbs: 58g🥦Dietary Fiber: 4g🍬Sugars: 32g🥩Protein: 7g

📝Notes

For a deeper flavor, roast the sweet potatoes instead of boiling them. The pie can be made a day ahead and stored in the refrigerator; bring to room temperature before serving.

Watch Video Of How Sweet Potato Pie with Pecans Works

To store leftover sweet potato pie with pecans, cover it tightly with plastic wrap or foil and keep it in the refrigerator for up to 4 days. For longer storage, you can freeze the whole pie or individual slices for up to 3 months.

When you are ready to eat, let it thaw in the fridge overnight and then reheat slices in a 350 degree oven for about 10 minutes, or serve it cold. This pie is perfect for family gatherings because it travels well and tastes great at room temperature.

I like to serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs nicely with a cup of coffee or hot cider.

Whether it is for a holiday dinner or a Sunday supper, this sweet potato pie with pecans always gets compliments and empty plates.

❓ Frequently Asked Questions About Sweet Potato Pie with Pecans

1. What is the origin of sweet potato pie?

Sweet potato pie has its roots in the Southern United States, where it was traditionally made by African American cooks who used sweet potatoes as a substitute for other ingredients due to economic constraints.

2. How do I store leftover pie?

To keep your leftover pie fresh for longer, store it in an airtight container in the refrigerator for up to three days or freeze it for up to two months.

3. Can I use other types of nuts instead of pecans?

You can experiment with different types of nuts like walnuts or hazelnuts if you prefer them over pecans.

4. Is sweet potato pie suitable for vegans?

This recipe is vegan-friendly as long as you use plant-based milk and vegan-friendly sugar.

5. Can I make this pie ahead of time?

Yes, you can prepare the filling up to two days in advance and assemble the pie on the day you plan to serve it.

Similar Posts