sweet potato pie pecan recipe

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

I’m so excited to share this sweet potato pie pecan recipe with you all. As a busy mom of three, I’m always on the lookout for delicious and easy-to-make recipes that my whole family will enjoy. This sweet potato pie pecan recipe is one of our absolute favorites, and it’s perfect for any occasion – whether it’s a holiday gathering or just a Tuesday dinner.

The best part? It’s incredibly healthy, thanks to the nutrient-packed sweet potatoes and the crunch of fresh pecans. I love that it’s a great way to get my kids to eat more veggies, too!

When we first made this recipe, I was blown away by how quickly it came together and how much everyone loved it. My husband raved about the flavors, my kids asked for seconds (and thirds!) , and I was thrilled that it was so easy to make ahead of time.

Since then, it’s become a staple in our household – we’ve even started making it for potlucks and family gatherings. The combination of sweet potatoes and pecans is absolute magic, and I know you’ll love it just as much as we do. Sweet potatoes are an amazing source of fiber and vitamins A and C, making them a nutritious addition to any meal.

Plus, they’re ridiculously versatile – you can roast them, mash them, bake them into a pie… the possibilities are endless! And let’s not forget about the health benefits of pecans: they’re packed with antioxidants and contain several minerals like magnesium and potassium.

This sweet potato pie pecan recipe is truly a game-changer for anyone looking for a healthier dessert option.

Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

4.6 from 1136 votes

A rich and creamy sweet potato pie topped with a crunchy pecan praline layer. This Southern-inspired dessert combines the smooth texture of roasted sweet potatoes with the nutty sweetness of pecans.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 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 Sweet Potato Filling

2 cups mashed roasted sweet potatoes (about 2 medium)
1/2 cup granulated sugar
1/2 cup packed light brown 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 packed light brown sugar
1/4 cup unsalted butter, melted
2 tablespoons heavy cream
1 cup pecan halves

👨‍🍳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 fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle ice water over the mixture one tablespoon at a time, stirring with a fork until the dough just holds together when pressed.
5Turn the dough out onto a lightly floured surface and shape it into a disc.
6Wrap the disc in plastic wrap and refrigerate for at least 30 minutes, or until firm.
7On a floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick, then carefully transfer it to a 9-inch pie dish.
8Trim the overhanging dough to about 1/2 inch and fold it under itself to create a thick edge.
9Crimp the edges decoratively with your fingers or a fork, then prick the bottom of the crust all over with a fork.
10Line the crust with parchment paper and fill with pie weights or dried beans, then bake for 15 minutes until the edges are lightly golden.
11Remove the parchment and weights, then return the crust to the oven for another 5 to 7 minutes until the bottom is dry and lightly browned.
12Set the crust aside to cool slightly while you prepare the filling.
13Reduce the oven temperature to 350°F.
14In a large bowl, whisk together the mashed sweet potatoes, granulated sugar, brown sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
15Pour the filling into the pre-baked crust and spread it evenly with a spatula.
16Bake the pie at 350°F for 40 to 45 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
17While the pie bakes, prepare the pecan topping by stirring together the brown sugar, melted butter, and heavy cream in a small saucepan over medium heat until the sugar dissolves and the mixture is smooth.
18Remove the pie from the oven and immediately arrange the pecan halves on top in a decorative pattern.
19Drizzle the warm brown sugar mixture evenly over the pecans, then return the pie to the oven and bake for an additional 10 to 12 minutes until the topping is bubbly and the pecans are toasted.
20Transfer the pie to a wire rack and let it cool completely for at least 2 hours before slicing.
21The filling will continue to set as it cools.
22Serve at room temperature or chilled, with whipped cream if desired.

🔧Equipment

9-inch pie dish
Mixing bowls
Rolling pin
Whisk
Saucepan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 75mg🧂Sodium: 320mg🌾Total Carbs: 54g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 6g

📝Notes

Tips: For the best flavor, roast the sweet potatoes at 400°F for 45 minutes until tender, then peel and mash. You can also use canned sweet potato puree, but drain any excess liquid first. The pie keeps well in the refrigerator for up to 3 days.

Watch Video Of How Sweet Potato Pecan Pie Works

This sweet potato pie pecan recipe is truly a winner in our household – we love how easy it is to make and how deliciously healthy it is.

One thing I particularly appreciate about this recipe is that it’s super versatile: whether you’re serving it at a holiday gathering or just need something quick for dinner, this pie is always a good idea.

We also love taking leftovers on-the-go – simply reheat in an oven-safe container at 350°F (180°C) for 10-15 minutes until warmed through.

❓ Frequently Asked Questions About Sweet Potato Pecan Pie

1.

What kind of sweet potatoes should I use?
For this recipe, you’ll want to use regular-sized sweet potatoes – not the tiny baby ones or the giant ones. The smaller size will help them cook more evenly in the pie crust.

2.

Can I substitute other types of nuts for the pecans?
While you can use other types of nuts if you prefer, keep in mind that they’ll change the flavor profile of the pie slightly. Pecans have a rich, buttery taste that complements the sweetness of the sweet potatoes perfectly.

3.

How do I know when the pie is done?
The filling should be set and slightly firm to the touch – if you insert a knife or toothpick into the center of the pie, it should come out clean.

4.

Can I make this pie ahead of time?
This recipe is perfect for making ahead – simply assemble all the ingredients before baking, then store it in an airtight container at room temperature until you’re ready to serve.

5.

I don’t have any maple syrup – can I substitute with something else?
You can definitely use honey or another liquid sweetener if you prefer; however, keep in mind that they’ll change the flavor profile slightly.

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