Sweet Potato Pecan Pie

One day my son and I drizzled maple syrup and toasted pecans over a sweet potato pie just for fun. OMG, 😱 it was soooo good! And that got me thinking, how easy would it be to make a sweet potato pecan pie? It was pure fun experimenting with different ways to combine these two incredible comfort food desserts. After a few not-so-impressive tries, we came up with this recipe. Booyah! Took it to the next cookout and blew everyone away.

Recipe Ingredients

How to Make Sweet Potato Pecan Pie

Prep the Pie

Make the Crust – Place your homemade or store-bought pie crust in a pan. Then place parchment paper on the pie crust and add dried beans on top. The beans will ensure that the bottom of the crust does not rise. (Photos 1-2) Bake the crust for 5-6 minutes in the preheated oven, remove it from the oven, and let it cool. (Photo 3) Prep Sweet Potatoes – 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. Cook – 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, depending on the potatoes’ size. Dry – Drain water and simmer for about one more minute or until water has evaporated from the potatoes. Mash – Place potato in a mixing bowl and mash using a handheld mixer. Make the Filling – Next, add the remaining ingredients: softened butter, eggs, white sugar, brown sugar, ginger, nutmeg, cinnamon, cloves, salt, evaporated milk, and vanilla extract. (Photos 4-5)

Assemble

Bake – Pour the pie filling into the crust and bake it at 350℉/177℃ for 40- 50 minutes. (Photos 6-7) Rest – Remove the pie from the oven and let it rest (covered) for 10 minutes. (Photo 8) Pecan Topping – 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. (Photos 9-11) Bake – Place the pie back in the oven and bake for 20-25 minutes more or until the filling is set. (Photo 12) Serve – Place it on a wire rack and let it cool for about an hour. Serve with ice cream or homemade whipped cream.

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

You can do a lot of make-ahead actions to save time. You can make the pie crust dough ahead and refrigerate or freeze it; the same is true with sweet potato filling. You can also bake it the day before and keep it in the refrigerator. Or you can freeze it up to two months ahead.

Serving and Storage Instructions

It’s tempting to dig in when it comes out of the oven, but be patient because it’s better after it has time to cool to room temperature and firm up. You could also put it in the fridge for a chilled pie. Sweet potato pecan pie will keep in the refrigerator for up to 4 days or freezer for up to 2 months.

What to Serve With Sweet Potato Pecan Pie

This heavenly dessert is the perfect finale to roast turkey breast, green bean casserole, and garlic mashed potatoes. And, of course, you can forget a chai tea latte to complement the pie.

More Awesome Pie Recipes to Try

Dutch Apple Pie Key Lime Pie Coconut Cream Pie Pineapple Pie Banana Split Pie

Conclusion

Merging two of our most loved Southern desserts creates an unbelievably delicious sweet potato pecan pie. Would you like more out-of-this-world recipes for free? Then subscribe to my newsletter and stay up to date.😍

Watch How to Make It

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