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 baked in a flaky crust. Simple and delicious!
Potato Pecan Pie Recipe Highlights
- 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.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
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.
- Pre-bake the pie crust at 400° Fahrenheit for 10 minutes. Lower heat to 350° Fahrenheit.
- Microwave the sweet potato, then mix it with sugar, butter, and spices. Spread this into the crust.
- Whip the egg and corn syrup mixture, fold in pecans, and pour over the sweet potato layer.
- Bake at 350° Fahrenheit for 45 minutes. Let cool before serving.
Leftovers and Storage
STORE – Cover your pie and store it in the refrigerator for up to 4 days.
FREEZE – Slice it up, wrap each slice in plastic wrap, and store it in a freezer bag for up to 2 months.
REHEAT – Warm up individual slices in the microwave for about 20 seconds or heat in a 350° Fahrenheit oven for 10 minutes.
More Easy Pie Recipes
Recipe Success Tips
- You can make your 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 plan to serve this pie recipe for Thanksgiving, I recommend making it a day in advance.
TIP: Pop leftover Sweet Potato Pecan Pie in the microwave for 45 seconds. Serve it with a dollop of whipped cream (this is my favorite canned whipped cream) and a side of vanilla ice cream. YUM!
Serving Suggestions
WITH ICE CREAM – A scoop of vanilla ice cream is a lovely complement.
WITH WHIPPED CREAM – A dollop of whipped cream adds extra sweetness and looks pretty too!
WITH COFFEE – A cup of black coffee offers a balanced contrast to the pie’s sweetness.
More Easy And Delicious Pie Recipes
Cherry Pineapple Pie – Sweet Meets Tangy
Lemon Icebox Pie – Cool Citrus Bliss
Key Lime Pie – Zesty Summer Classic
Strawberry Pie – A Berry Sweet Treat
Strawberry Yogurt Pie – Light Yet Flavorful
Sweet Potato Pecan Pie
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.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
Thank you for the recipe. Will try it tomorrow!