Name: Sweet Potato Pecan Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 9-inch pie crust (thawed); 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

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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!

Freshly baked sweet potato pecan pie on a white plate.

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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.

Ingredients

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 and 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

Step: Whisk eggs and corn syrup + fold in pecan halves

Step: Baking the pie at 350 Fahrenheit for 45 minutes

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.

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.
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.
Transfer and spread the sweet potato mixture into the partially baked pie crust.
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 mixture over the sweet potato mixture.
Bake for 45 minutes at 350° Fahrenheit.
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 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

Volker

February 14, 2021 at 3:32 pm