Sweet Potato Pecan Pie

Two amazing desserts wrapped into one! Creamy, decadent sweet potato pie made even better with a crunchy, buttery pecan topping. Out-of-this-world deliciousness is a must-try for your next family occasion.

Course Dessert

Cuisine Southern

Prep Time 15

Cook Time 1 25

Total Time 1 40

Servings

Calories 693kcal

Author Imma

Ingredients

Sweet Potato Filling

1 9-inch pie crust (or homemade pie crust)
1½ pounds sweet potatoes (2 cups of mashed sweet potatoes)
4 ounces unsalted butter, softened
2 large eggs
½ cup granulated sugar
½ cup light brown sugar
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup evaporated milk
2 teaspoons vanilla extract

Pecan Pie Topping

2 eggs
1½ cups chopped pecans
½ cup granulated sugar
⅓ cup corn syrup
2 teaspoons vanilla extract
½ teaspoon salt

Instructions

Preheat the oven to 350°F/177℃.
Place the pie crust in the pie pan. Place parchment paper on the pie crust then add dried beans on top. The beans will ensure that the bottom of the crust does not rise.
Bake for 5-6 minutes in the preheated oven; remove from the oven and let it cool.
Rinse, peel, and cut the sweet potatoes into chunks, then add to a medium saucepan. The water should cover the sweet potatoes by at least an inch.
Bring it all to a boil over high heat and then reduce the heat. Cook until tender and sweet potatoes are easily pierced with a fork, about 12 minutes or more, depending on the potatoes' size.
Drain water and simmer for about one more minute or until water has evaporated from the potatoes.
Place potatoes in a mixing bowl and mash using a handheld mixer.
Next, add the remaining ingredients: softened butter, eggs, brown sugar, granulated sugar, ginger, nutmeg, cinnamon, cloves, salt, evaporated milk, and vanilla extract.
Pour the filling into the pie crust and bake at 350℉/177℃ for about 40-50 minutes.
Remove the pie from the oven and let rest (covered) for 10 minutes.
Mix eggs, pecans, sugar, corn syrup, vanilla extract, and salt in a bowl while the pie cools. Then gently pour the pecan filling over the sweet potato pie, spreading it evenly over the sweet potato filling.
Place the pie back in the oven and bake for an additional 20-25 minutes or until the pie is set.
Place it on a wire rack and let it cool on a wire rack for about an hour.
Serve with ice cream.

Notes

A shot of bourbon or brandy added to the pecan pie topping is so delicious.
Chill your pie for 2 hours before serving for the best results.
Leftover baked sweet potatoes also make an excellent puree. I always double what I need to make sure I can sneak in a pie.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition