Sweet Potato Pecan Pie Recipe
Indulge in our delightful Sweet Potato Pecan Pie, where creamy, spiced sweet potato filling meets a crunchy, caramelized pecan topping. Baked to perfection in a flaky crust, this dessert offers a harmonious blend of flavors and textures that will tantalize your taste buds. Each slice is a warm embrace of autumn, making it the perfect treat to savor any time of year.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling and Crust
Method
Preparation
- 1
Prepare the Sweet Potatoes
Preheat your oven to 350°F (175°C). Peel and chop sweet potatoes into cubes, then boil them until tender (about 15-20 minutes). Drain and mash until smooth.
- 2
Mix the Filling
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, corn syrup, vanilla extract, ground cinnamon, ground nutmeg, salt, and eggs. Mix until well blended.
- 3
Prepare the Pie Crust
Place the pie crust in a 9-inch pie plate. If using a store-bought crust, follow package instructions for pre-baking if necessary.
- 4
Assemble the Pie
Pour the sweet potato mixture into the prepared pie crust. Top with pecan halves, arranging them evenly on the surface.
- 5
Bake the Pie
Bake in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown. A knife inserted into the center should come out clean.
- 6
Cool and Serve
Allow the pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature, optionally with whipped cream.