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Sweet Potato Pecan Pie Recipe

Sweet Potato Pecan Pie

iamwinfred
This Sweet Potato Pecan Pie combines two classic Thanksgiving desserts into one stunning layer pie. A silky, spiced sweet potato custard sits beneath a crunchy, caramelized pecan topping so nobody has to choose between favorites. Easy to make ahead with simple pantry ingredients, it's the ultimate showstopper for your holiday table.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 385 kcal

Equipment

  • 9-inch pie plate preferably a deep dish pie plate
  • Mixing bowls two bowls, one for each filling
  • Hand mixer for the sweet potato layer
  • Whisk for the pecan layer
  • Measuring cups and spoons
  • Pie crust shield to protect edges from burning (optional but recommended)
  • Cooling rack
  • Aluminum foil

Ingredients
  

  • 1 unbaked 9-inch pie crust homemade or store-bought
  • 1 1/2 cups mashed cooked sweet potato about 2 medium potatoes, roasted and mashed
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter melted, for sweet potato layer
  • 3 tablespoons unsalted butter melted, for pecan layer
  • 3 large eggs 1 for sweet potato layer, 2 for pecan layer
  • 1/3 cup heavy cream or evaporated milk
  • 2 teaspoons pure vanilla extract divided
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt divided
  • 3/4 cup light corn syrup
  • 1/2 cup light brown sugar packed
  • 1 1/2 cups pecan halves raw, plus extra for topping if desired
  • 1 tablespoon bourbon optional

Instructions
 

  • Preheat oven to 375°F. Roll out pie dough and fit into a 9-inch pie plate. Crimp edges, prick bottom with a fork, line with parchment, fill with pie weights, and blind bake for 10 minutes. Remove weights and parchment, set aside.
  • If not already roasted, pierce sweet potatoes with a fork and roast at 400°F for 45-55 minutes until tender. Cool, peel, and mash until smooth. Measure 1 1/2 cups mashed sweet potato.
  • In a bowl, combine mashed sweet potato, granulated sugar, and 1/4 cup melted butter. Add 1 egg, heavy cream, 1 teaspoon vanilla, cinnamon, nutmeg, and 1/4 teaspoon salt. Beat with a hand mixer until smooth, about 1-2 minutes.
  • Pour sweet potato filling into the pre-baked crust and spread evenly. Bake at 375°F for 20 minutes until edges are set but center still jiggles slightly. Remove pie from oven and reduce temperature to 350°F.
  • In a separate bowl, whisk together the remaining 2 eggs, corn syrup, brown sugar, 3 tablespoons melted butter, remaining 1 teaspoon vanilla, remaining 1/4 teaspoon salt, and bourbon if using. Stir in pecan halves until fully coated.
  • Carefully pour the pecan mixture over the partially baked sweet potato layer. Use a spoon to spread pecans into an even single layer.
  • Cover crust edges with a pie crust shield or foil to prevent over-browning. Bake at 350°F for 35-40 minutes until pecan layer is set and no longer jiggles in the center. Tent with foil if top browns too quickly.
  • Transfer pie to a cooling rack and cool at room temperature for at least 2 hours. For cleanest slices, refrigerate for another 2 hours or overnight before cutting with a sharp knife, wiping blade clean between cuts.

Notes

  • Roast, don't boil: Roasting sweet potatoes concentrates their natural sugars and gives a deeper, more intense flavor compared to boiling.
  • Blind bake: Pre-baking the crust is essential to prevent a soggy bottom when baking with two wet fillings.
  • Partially bake the sweet potato layer: This step helps the two layers stay distinct and prevents them from blending together during the final bake.
  • Use a crust shield: Since this pie bakes for over an hour, protecting the edges from the start prevents over-browning while the center finishes.
  • Let it cool completely: The pie firms up significantly as it cools, so resist the urge to slice it warm for clean, neat layers.
  • Toast the pecans: For extra flavor, toast pecan halves in a dry skillet over medium heat for 2-3 minutes before adding to the syrup mixture.
  • Make ahead: This pie tastes even better the next day. Bake up to 2 days in advance and store covered in the refrigerator.
  • Gluten-free option: Use a gluten-free pie crust to make this dessert naturally gluten-free, as the fillings don't contain any wheat flour.
  • Maple variation: Swap the corn syrup for pure maple syrup for a deeper, less neutral sweetness with a touch of maple flavor.
  • Storage: Refrigerate covered for up to 4 days, or freeze wrapped tightly for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition

Serving: 1SliceCalories: 385kcalCarbohydrates: 47gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 230mgPotassium: 220mgFiber: 2gSugar: 30gVitamin A: 85IUVitamin C: 4mgCalcium: 4mgIron: 6mg
Keyword holiday baking, layer pie, sweet potato pecan pie, thanksgiving dessert
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