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–+ servings
Rich pecan pie slice topped with whipped cream, perfect for budget-friendly desserts.
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5 from 1 vote

Sweet Potato Pecan Pie

Put a twist on classic Pecan Pie and make this Sweet Potato Pecan Pie. Each bite is creamy and topped with pecan topping. It's perfect for Thanksgiving or Christmas dinner.
Prep Time30 minutes
Cook Time1 hour 45 minutes
Cool and Refrigerate6 hours
Total Time8 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: Sweet Potato Pecan Pie
Servings: 12
Calories: 378kcal
Author: Carrie Barnard

Ingredients

For the Pie:

  • 1 Pre-made Pie Crust
  • 3 Large Sweet Potatoes
  • 2 Large Eggs room temperature
  • 3/4 cup Granulated Sugar
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup Butter softened
  • 1/2 tsp Ground Cinnamon
  • 1/8 teaspoon Ground Nutmeg
  • 1 1/2 tsp Vanilla Extract

For the Pecan Topping:

  • 1 Large Egg
  • 1 1/4 cup Chopped Pecans
  • 1/4 cup Granulated Sugar
  • 2 Tablespoon Light Brown Sugar
  • 1/3 cup Light Corn Syrup
  • 1 tsp Vanilla Extract

Instructions

  • Poke the sweet potatoes with a fork and wrap in foil. Bake at 400 degrees Fahrenheit for 45-50 minutes until the potatoes are soft. You may need more cook time depending on the size of your sweet potatoes.
  • Allow the sweet potatoes to cool. Then remove the foil and the skin from the sweet potatoes.
  • Place the sweet potatoes in a large bowl. Stir in the eggs, sugar, brown sugar, butter, cinnamon, nutmeg and vanilla extract until well combined.
  • Place the pie crust in a 9 inch pie pan if it’s not already in a disposable pan.
  • Pour the sweet potato mix into the pie crust and cover the pie with aluminum foil.
  • Bake at 400 degrees F for 40-45 minutes. Remove the pie from the oven and let the pie rest for 10 minutes.
  • In a separate bowl, stir together the pecan topping ingredients.
  • Spoon this mixture on top of the sweet potato pie.
  • Bake for 20-25 more minutes until the pie is set and is golden brown.
  • Remove from the oven and cool on a wire rack for 2 hours.  Refrigerate for at least 4 hours or overnight.  Then the pie is ready to serve and enjoy!

Notes

Refrigerate the leftover pie, covered, for up to 4-5 days.

Nutrition

Calories: 378kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 144mg | Potassium: 284mg | Fiber: 3g | Sugar: 38g | Vitamin A: 8200IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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