Sweet Potato Pecan Pie
Put a twist on classic Pecan Pie and make this Sweet Potato Pecan Pie. A creamy, spiced sweet potato layer sits under a crunchy caramelized pecan topping — everything you love about two Southern pies, in one slice.
Servings: 12
Calories: 378kcal
Cost: $12.73, $1.06 per serving.
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
- Preheat the oven to 400°F.
- Pierce the sweet potatoes several times with a fork. Wrap each potato in aluminum foil and place them on a baking sheet. Bake for 45–50 minutes, or until the potatoes are very tender when pierced with a fork. Larger sweet potatoes may require additional baking time.
- Carefully unwrap the sweet potatoes and allow them to cool enough to handle. Remove and discard the skins.
- Place the cooked sweet potato flesh in a large mixing bowl. Add the 2 eggs, ¾ cup granulated sugar, ½ cup packed brown sugar, softened butter, cinnamon, nutmeg, and 1½ teaspoons vanilla extract. Stir until the mixture is smooth and well combined.
- Place the pie crust in a 9-inch pie pan if using a crust that does not already come in a pie pan.
- Pour the sweet potato filling into the crust and smooth the top. Cover the pie loosely with aluminum foil.
- Bake at 400°F for 40–45 minutes, or until the filling is mostly set.
- While the pie is baking, prepare the pecan topping. In a medium bowl, stir together the remaining 1 large egg, chopped pecans, ¼ cup granulated sugar, 2 tablespoons light brown sugar, light corn syrup, and 1 teaspoon vanilla extract.
- Remove the pie from the oven and carefully spoon the pecan mixture evenly over the top.
- Return the pie to the oven and bake uncovered for an additional 20–25 minutes, or until the filling is fully set and the pecan topping is golden brown.
- Remove the pie from the oven and place it on a wire rack. Let it cool completely for about 2 hours.
- Cover and refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
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
