sweet potato pecan pie recipe

Written ByJenny Smyth Posted on
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The Best sweet potato pecan pie recipe

I’m so excited to share this sweet potato pecan pie recipe with you all. I’ve been making this pie for years, and it’s always a hit with my family and friends. The combination of sweet potatoes, pecans, and spices is absolute perfection.

It’s a recipe that’s perfect for any occasion, whether it’s a holiday gathering or a casual weeknight dinner. And the best part? It’s actually pretty healthy, thanks to the use of sweet potatoes as a main ingredient.

Sweet potatoes are packed with fiber, vitamins, and minerals, making them a great choice for those looking to eat a little healthier. Plus, they’re incredibly versatile – you can use them in sweet dishes like this pie, or in savory dishes like stews and casseroles. I could go on and on about the benefits of sweet potatoes, but let’s get to the recipe already!

One thing that sets this pie apart from other pecan pies is the addition of sweet potatoes. They add a natural sweetness and a lovely texture to the filling. And let me tell you, it’s a game-changer.

I’ve tried making this pie without the sweet potatoes before, but it just wasn’t the same. The other key element to this recipe is the use of brown sugar instead of white sugar. It gives the pie a deeper flavor and a lovely caramelized crust.

And don’t even get me started on the pecans – they add a nice crunch and flavor to the filling.

Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

4.8 from 800 votes

A rich and creamy sweet potato filling is topped with a crunchy pecan layer in this twist on classic pecan pie. The combination of smooth sweet potato and caramelized pecans creates a perfect balance of textures and flavors.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 8Cuisine: InternationalCalories: 480 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 Sweet Potato Filling

2 cups mashed cooked sweet potatoes (about 2 medium sweet potatoes)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1/2 cup evaporated milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

For the Pecan Topping

1 cup pecan halves
1/2 cup packed light brown sugar
1/4 cup light corn syrup
2 tablespoons unsalted butter, melted
1 large egg
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large bowl, whisk together the flour and salt for the crust.
3Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4Sprinkle the ice water over the flour mixture, one tablespoon at a time, and toss with a fork until the dough just holds together when pressed.
5Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.
7Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides.
8Trim the overhang to 1/2 inch, fold it under, and crimp the edges as desired.
9Line the pie crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes, then remove the parchment and weights.
11Continue baking for 5 to 7 minutes until the crust is lightly golden.
12Set aside to cool slightly.
13In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, eggs, evaporated milk, melted butter, vanilla, cinnamon, nutmeg, and salt.
14Whisk until the mixture is smooth and well combined.
15Pour the filling into the pre-baked crust.
16Bake the pie at 375°F for 25 minutes.
17While the pie bakes, prepare the pecan topping by whisking together the brown sugar, corn syrup, melted butter, egg, and vanilla in a medium bowl until smooth.
18Stir in the pecan halves to coat evenly.
19After 25 minutes, remove the pie from the oven and carefully spoon the pecan mixture over the top of the sweet potato filling, spreading the pecans evenly.
20Return the pie to the oven and bake for an additional 20 to 25 minutes until the topping is set and golden brown and a knife inserted near the center comes out clean.
21Transfer the pie to a wire rack and let it cool completely for at least 2 hours before slicing.
22This allows the filling to set properly.
23Serve at room temperature or chilled.

🔧Equipment

9-inch pie dish
Rolling pin
Mixing bowls
Whisk
Saucepan
Fork
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 26g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 310mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 38g🥩Protein: 7g

📝Notes

To save time, you can use a store-bought pie crust. 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.

Watch Video Of How Sweet Potato Pecan Pie Works

This sweet potato pecan pie is always a good idea for any occasion – whether it’s Thanksgiving dinner or just a Tuesday night dessert.

It’s easy to make ahead of time and stores beautifully in the fridge or freezer.

And let’s not forget about the leftovers – they’re just as delicious reheated as they are fresh out of the oven.

❓ Frequently Asked Questions About Sweet Potato Pecan Pie

Q: What type of sweet potatoes are best for this recipe?

For this recipe, you’ll want to use a high-moisture sweet potato variety like Beauregard or Covington. These types of sweet potatoes have a higher moisture content than others, which makes them perfect for baking.

Q: Can I use regular sugar instead of brown sugar?

Yes, you can use regular sugar instead of brown sugar if that’s what you have on hand. However, keep in mind that it will change the flavor of the pie slightly.

Q: How long does it take to make this pie?

This pie is actually pretty quick to make – it’ll take you about 30 minutes from start to finish.

Q: Can I make this pie ahead of time?

Yes, you can make this pie ahead of time and store it in the fridge for up to 3 days or freeze it for up to 2 months.

Q: What type of nuts can I use instead of pecans?

You can use walnuts or hazelnuts as substitutes for pecans in this recipe.

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