Sweet Potato Pecan Pie

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 but it also takes no time to make it.

Ingredients

• 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

PECAN TOPPING

• 2 large EGGS
• 1 cup LIGHT CORN SYRUP
• 1 cup PECAN HALVES

How To Make Sweet Potato Pecan Pie

This one is going to be so easy, you're going to love it.

Pre-Baking the Pie Crust.

• 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.

1. Pierce the sweet potato several times with a fork. Microwave on high for 5-7 minutes. Cut the sweet potato in half and scrape the flesh out. Transfer into a large bowl.
2. Add brown sugar, melted butter, vanilla extract, salt, cinnamon, and allspice to the bowl and combine. Use an electric mixer and beat on medium speed until the mixture is smooth. About 2-3 minutes.
3. Transfer and spread the sweet potato mixture into the partially baked pie crust.
4. 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.
5. Pour the pecan mixture over the sweet potato mixture.
6. Bake for 45 minutes at 350° Fahrenheit.
7. Allow pie to cool completely. Serve at room temperature.

Recipe Success Tips

• You can make your own pie crust for this recipe, but I've found that when I'm starting to make pies, it's nice to have the crust already done.
• 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

• Pumpkin Dessert Bars
• Apricot Tarts
• Apple Crisp
• Banana Nut Bread
• White Chocolate Brownies

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Sweet Potato Pecan Pie

Two of America's favorite fall pies made into one delicious dessert.

Servings: 8

PREP TIME: 15 minutes

COOK TIME: 45 minutes

TOTAL TIME: 1 hour

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Ingredients

• ▢ 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

Pecan Topping

• ▢ 2 large eggs
• ▢ 1 cup light corn syrup
• ▢ 1 cup pecan halves

Instructions

• 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

• Bake for 45 minutes at 350° Fahrenheit.
• Allow the pie to cool completely. Serve at room temperature.

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Notes

This is a great recipe to make a day ahead. Store in the fridge for 3-4 days. 

Nutrition

Calories: 423kcal | Carbohydrates: 61g | Protein: 4g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 466mg | Potassium: 111mg | Fiber: 2g | Sugar: 47g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

Author: Maike

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