Sweet Potato Pecan Pie might be the ultimate fall and winter pie. Combining gently spiced sweet potato with classic pecan pie flavors that are baked in a flaky crust. Simple and delicious!
Why This Recipe Works
STAPLE INGREDIENTS - All of the ingredients are most likely already in your fridge and pantry.
SURPRISE YOUR GUESTS - This recipe is a delicious twist on a classic Thanksgiving Pecan Pie. Every time I've brought this pie to a party, picnic, or church potluck, I have been asked for the recipe. 😉
EASY - Prepping this pie for the oven won't take more than 15 minutes tops. So it's not just an easy and delicious dessert; it also takes no time to make it.
PIE CRUST - A frozen pie crust works well. Of course, you can make your own pie crust, but we all know how stressful the holidays can be, so this is one shortcut I'm more than happy to take
SWEET POTATO - Look for one large or two small sweet potatoes.
BROWN SUGAR - Adding a little bit of brown sugar adds an extra layer of sweetness you'd expect in a dessert pie.
SPICES - You'll need vanilla extract, allspice, cinnamon, and salt.
EGGS - There are a few ingredients I will splurge on. High-quality eggs are one of them; if possible, I look for ethically-raised, large eggs.
CORN SYRUP - For this recipe, you'll need light corn syrup.
PECANS - Look for pecan halves.
How To Make Sweet Potato Pecan Pie
Please check the printable recipe card below for more detailed instructions.
- BAKE - Pierce pie crust and bake at 400°F for 10 minutes. Remove and set aside. Reduce oven temperature to 350°F.
- SWEET POTATO FILLING - the sweet potato. Scape the insides and combine with sugar, melted butter, spices, and vanilla extract. Spread mixture into pie crust.
- PECAN FILLING - In a separate bowl, combine corn syrup, eggs, and pecans. Pour the mixture over the sweet potato mixture.
- BAKE - Place the pie back in the oven and bake for 45 minutes at 350°F.
Recipe Success Tips
- You can make your own pie crust for this recipe, but I've found that it's nice to have the crust already done when I'm starting to make pies.
- If you're planning to serve this pie recipe for Thanksgiving, I recommend making it a day in advance.
TIP: Pop leftover Sweet Potato Pecan Pie for 45 seconds into the microwave. Serve it with a dollop of whipped cream (this is my favorite canned whipped cream) and a side of vanilla ice cream. YUM!
How long does Sweet Potato Pecan Pie last?
Cover the pie with plastic wrap and store the pie for 3 to 4 days in the fridge. When you're ready to serve the leftovers, simply remove the pie from the fridge and allow it to reach room temperature.
More Delicious Fall Desserts
Sweet Potato Pecan Pie
- 1 9-inch pie crust thawed
Sweet Potato Filling
- 1 large (about 1-1½ pound) sweet potato
- ½ cup brown sugar
- 2 tablespoons butter unsalted, melted
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- ¼ teaspoon allspice
- 1 tablespoon cinnamon
- 2 large eggs
- 1 cup light corn syrup
- 1 cup pecan halves
- Preheat the oven to 400° Fahrenheit.
- Use a fork to pierce the pie crust several times. Bake for 10 minutes. Remove from the oven and set aside. Reduce the heat to 350° Fahrenheit.
Sweet Potato Filling
- Pierce sweet potato with a fork several times. Microwave on high for 5-7 minutes. Cut in half and scrape the flesh out of the sweet potato. Transfer into a large mixing bowl.
- Add brown sugar, melted butter, vanilla extract, cinnamon, allspice, and salt. Use an electric mixer and beat on medium until well combined. About 2-3 minutes.
- Transfer and spread the sweet potato mixture into the partially baked pie crust. Set aside
Making The Pecan Topping
- Combine corn syrup and eggs in a medium mixing bowl. Use an electric mixer and beat on medium speed until well combined. Fold in the pecan halves.
- Pour the pecan syrup over the sweet potato mixture.
- Bake for 45 minutes at 350° Fahrenheit.
- Allow the pie to cool completely. Serve at room temperature.
Hi There, I’m Maike!
A German girl turned American sharing hundreds of easy, homemade comfort food recipes perfect for everyday cooking.
Thank you for the recipe. Will try it tomorrow!