What do you get when you combine two of the best holiday desserts? This heavenly sweet potato pecan pie!
It’s rich, velvety, nutty, and oh-so-sweet.
If you can’t decide between sweet potato and pecan pie, this recipe is for you. It gives you the best of both worlds in one dreamy bite.
This sweet potato pecan pie is delectably sweet and creamy, with an excellent caramelized pecan topping!
And it’s the perfect ending to your Thanksgiving feast!
That said, it’s so yummy, I think you’ll want to make it all year.
Classic Sweet Potato Pecan Pie Recipe
This pie has a layer of silky sweet potato filling covered in a rich caramelized pecan topping. Both of which are nestled in a flaky, buttery pie crust.
Give me a second to wipe the drool off my face.
As I said, it combines the goodness of two beloved desserts, and it’s a cinch to make.
Try it for your next fall dinner, and it’ll be gone in seconds.
What You’ll Need
- Pie Crust – Use a store-bought pie crust for ease. Or go ahead and make you’re own. It’s totally up to you.
- Sweet Potatoes – Sweet, earthy, and creamy sweet potatoes make a fantastic pie filling.
- Eggs – To bind the ingredients and help the filling set into a rich and thick custard.
- Granulated Sugar – To give the sweet potatoes a little extra boost of sweetness.
- Salt – To balance out the sweetness.
- Cinnamon, Ginger, and Cloves – For warmth, flavor, and a heavenly fragrance.
- Light Cream – To thin out the thick potatoes and make them extra rich and creamy.
- Softened Butter and Brown Sugar – Together, they form a sweet and buttery caramel that goes on top of the pie.
- Chopped Pecans – They’re mixed in with the caramel for crunch and flavor.
How to Make Sweet Potato Pecan Pie
This double-pie recipe is super straightforward. So please don’t think it’ll take twice the work!
Really, the most you have to do is some mashing and mixing.
- Cook the sweet potatoes. Bake them, steam them, or pop them in the microwave. They just need to be soft and mashable. When they’re soft, let them cool, then scoop the flesh out and mash it until it’s smooth.
- Make the sweet potato filling. Whisk together the mashed sweet potatoes, eggs, sugar, salt, cinnamon, ginger, and cloves in a large bowl until well combined. Add the cream and whip until smooth and silky.
- Bake the pie. Spoon the filling into a 9-inch unbaked pastry crust, then bake the sweet potato pie at 350º degrees Fahrenheit (175°C) for 45 to 55 minutes.
- Make the topping. Whisk together the softened butter, brown sugar, and pecans. Drop spoonfuls of topping over the pie and spread evenly. Broil for 3 minutes or until the topping is bubbly.
Serve and enjoy!
Tips and Tricks
- Blind bake the pastry for an extra flaky finish. It’ll ensure the base doesn’t become soggy with all that filling.
- Roast the sweet potatoes for better consistency and flavor. Steaming or boiling the potatoes adds a ton of moisture, which can affect the filling. Plus, roasting makes them extra flavorful.
- For silky smooth mashed sweet potatoes, use the food processor. If you like lumps here and there, use a potato masher or two forks.
- Watch the topping as it broils. Don’t step away because it’ll burn in a flash.
- Allow the pie to cool completely before you dig in. I know, it sucks! But the custard filling needs time to set. And the top will be molten caramel! So save your tongue and let it cool.
How to Blind-Bake a Pie Crust
Whether you’re using store-bought or homemade, it’s always a good idea to blind-bake pastry when you have a wet filling.
Blind-baking is the process of partially or fully cooking pastry so it will hold up under creamy fillings or for use in no-bake pies.
Here’s how to do it:
- Preheat the oven to 350 degrees Fahrenheit.
- Line the pie crust with aluminum foil or parchment paper and fill it with pie weights, uncooked rice, or dried beans (to keep the pastry from puffing up).
- Bake the crust for 10 minutes, then remove the weights and foil/parchment.
- Bake for another 5 minutes, until the base looks dry.
After blind-baking, spoon in the filling and finish baking the whole pie.
Note: this is for a par-baked crusted. That means it’s not fully cooked. If you’re making a tart or cream pie, you’ll want to bake it fully – 10-15 minutes with the weights/beans, then another 15-20 minutes until it’s golden brown.
How to Store Sweet Potato Pecan Pie
Wrap the pie tightly with plastic wrap and refrigerate for up to 3 days in the fridge.
Reheat in the oven at 350 degrees Fahrenheit for 5 to 15 minutes.
More Sweet Pie Recipes You’ll Love
Sweet Potato Pie
Libby’s Pumpkin Pie
Kentucky Derby Pie
Old-Fashioned Buttermilk Pie
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