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A closeup of a slice of freshly baked a Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

Two of America's favorite fall pies made into one delicious dessert.
Course Dessert
Cuisine American
Keyword fall baking, pecan pie, sweet potato pie
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 423kcal
Author Maike


Sweet Potato Filling

Pecan Topping


  • 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.


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


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