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    Desserts

    Home > Recipes > Desserts > Sweet Potato Pecan Pie

    Sweet Potato Pecan Pie

    By Maike | Published: October 7, 2020 | Modified: October 9, 2020

    This post may contain affiliate links. Please read my disclosure policy.

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    Sweet Potato Pecan Pie combines the most delicious fall flavors. Gently spiced creamy sweet potatoes are topped with pecan pie filling and baked to perfection in a flaky crust. #cheerfulcook #recipe #homemade #sweetpotato #pecan via @cheerfulcookSweet Potato Pecan Pie combines the most delicious fall flavors. Gently spiced creamy sweet potatoes are topped with pecan pie filling and baked to perfection in a flaky crust. #cheerfulcook #recipe #homemade #sweetpotato #pecan via @cheerfulcook

    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.
    Table of Contents show
    1 Why This Recipe Works
    2 Ingredients
    3 How To Make Sweet Potato Pecan Pie
    4 Recipe Success Tips
    5 How long does Sweet Potato Pecan Pie last?
    6 More Delicious Fall Desserts
    7 Sweet Potato Pecan Pie

    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. šŸ˜‰

    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

    Ingredients needed to make Sweet Potato Pecan Pie.

     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.
    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 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.

    a slice of sweet potato pecan pie
    `

    More Delicious Fall Desserts

    • Pumpkin Dessert Bars
    • Apricot Tarts
    • Apple Crisp
    • Banana Nut Bread
    • White Chocolate Brownies
    Click stars to rate now

    Sweet Potato Pecan Pie

    Two of America's favorite fall pies made into one delicious dessert.
    Servings: 8
    A closeup of a slice of freshly baked a Sweet Potato Pecan Pie
    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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    October 09, 2020
    Hi, friends. My name is Maike. Nice to meet you. I am the blogger behind the Cheerful Cook. A Comfort Food blog where we celebrate easy German American recipes all year long
    About the AuthorMaike
    Hi There, I’m Maike! A German girl turned American sharing hundreds of easy, homemade comfort food recipes perfect for everyday cooking.
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    1. Volker

      February 14, 2021 at 3:32 pm

      5 stars
      Thank you for the recipe. Will try it tomorrow!

      Reply

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    Hi, friends. My name is Maike. Nice to meet you. I am the blogger behind the Cheerful Cook. A Comfort Food blog where we celebrate easy German American recipes all year long

    Hi there, I’m Maike!

    A German girl turned American who loves to share my favorite comfort food recipes. Browse through hundreds of easy, homemade recipes perfect for everyday cooking. LEARN MORE… 

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