Home » Course » Desserts » Pies
Desserts, Fall Recipes, Pies, Thanksgiving Recipes
How do you merge a Sweet Potato Pie with a Pecan Pie? By making this Sweet Potato Pecan Pie Recipe! This pie is a perfect holiday dessert that you will want to make year after year.
The holidays are typically the time of year when most pick up a few pounds. Starting from the Pumpkin Patches and Fall Festivals leading into Halloween, Thanksgiving and Christmas there are plenty of good treats and good eats to make our bellies happy. I love this time of year because I typically come alive with the baking. I also bake a lot of pies and every year this Sweet Potato Pecan Pie is on the list.
this …
Tips for making this Sweet Potato Pecan Pie
This recipe is pretty straightforward, but as often as I have made this recipe, I’ve picked up a few tips to make this pie perfect.
- The consistency can still seem a little stringy when making a pie using sweet potatoes, even with a potato masher. To make the sweet potato filling silky and creamy, I place all of the pie ingredients in a blender or a food processor and blend until combined and smooth.
- You can use a premade pie dish, a refrigerated pie crust that you can place in your pie dish, or make Homemade Pie Crust. I prefer an all-butter pie crust with high-quality French butter for the best flavor and get that delicious golden buttery crust.
- To make the pecan flavor more robust, try toasting your pecans in a pan before adding them to the pecan pie mixture. All you do is place your pecans in a skillet on medium-high heat on the stove and toss for about 3 minutes. You will be surprised by how good the pecan smell in this process.
Homemade All Butter Pie Crust
If you do decide to make homemade pie crust, here is a simple recipe that will be perfect for just about pie crust:
- 2 ½ c. all-purpose flour
- 2 sticks unsalted French butter, cold and cubed
- ½ c. cold water
- 1 tsp. Salt
Combine all of the ingredients in a large mixing bowl, and use a pastry cutter to break the butter into the flour mixture. Slowly add the cold water to the bowl and use your hands to form a ball of dough. Cover in plastic wrap and store in the refrigerator until ready to use
Commonly Ask Questions
I have extra filling. What do I do with it?
You could make mini pecan pies with it or save it for another pie later.
What do you recommend to top the pie off with?
If you want to be a little “extra,” try hard sauce or bourbon sauce. Or you can stick with the traditional ice cream or whipped topping.
Can I make this day before Thanksgiving?
You could wrap it in plastic wrap until ready to serve. Or if you would like to prep the pie and bake it later, that shouldn’t be a problem. If kept in the fridge, I would sit the pie out at room temperature for 15-20 minutes before baking.
Why use French butter for the pie crust?
French butter isthe secret to flaky, delicate, and decadent pie crusts. It offers a richer flavor and contains less water, resulting in a richer, flakier pie crust!
Similar Recipes
If you like recipes like this Sweet Potato Pecan Pie, you will love the recipes below:
- Classic Sweet Potato Pie
- Skillet Dutch Apple Pie
- Bourbon Butter Pecan Pie
- Pumpkin Pecan Pie Squares
Sweet Potato Pecan Pie
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
- Author: Nicole Nared-Washington
- Total Time: 1 hour 5 mins
- Yield: 8 1x
Description
This Sweet Potato Pecan Pie recipe combines the best of both worlds from a Pecan Pie and a Sweet Potato Pie. You’ll love this pie recipe!
Ingredients
Scale
FOR THE PIE:
- 1 whole Deep Dish Unbaked Pie Crust, Store Bought Or Your Favorite Recipe
- 2 medium sweet potatoes, baked
- 1/4 c. Light brown sugar
- 1/4 c. granulated white sugar
- 1 whole egg, lightly beaten
- 1/3 c. heavy whipping cream
- 1/4 tsp. vanilla extract
- 1 pinch of salt
- 2 tbsp. Bourbon, optional
- 3/4 tsp. cinnamon
- 3/4 tsp. nutmeg
- 3/4 tsp. all-spice
- 3 tbsp. unsalted butter, softened
FOR THE PECAN TOPPING:
- 1–1/4 c. white granulated sugar
- 1 c. dark corn syrup
- 3 whole large eggs, lightly beaten
- 3 tbsp. unsalted butter, softened
- 1/4 tsp. vanilla extract
- 1 pinch of Salt
- 3/4 tsp. cinnamon
- 1 1/4 c. halved pecans
Instructions
- Preheat the oven to 375 F. Have your pie crust ready in a deep dish pie pan.
- In a large bowl, combine the mashed sweet potatoes, both sugars, eggs, whipping cream, and vanilla extract and mix with a handheld electric mixer. Do not over-mix.
- Add the salt, Bourbon, cinnamon, nutmeg, allspice, and butter and mix until well blended.
- The pie should still have some lumps throughout, and this is okay. Pour the sweet potato pie filling inside the pie crust, smooth it out with a rubber spatula and set aside.
- In a separate bowl, combine sugar, corn syrup, eggs, butter, vanilla extract, salt, cinnamon, and chopped pecans and stir until well blended. Begin to pour the pecan filling over the sweet potato pie. Only fill up to the top of the crust. Don’t overfill the pie.
- Place the pie on a baking sheet and bake in the oven for 45-50 minutes or until a knife inserted in the center comes out clean. Allow cooling before serving, and enjoy!
Notes
- Blend all ingredients in a food processor or blender for the smoothest texture.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Previous Post: « Apple Bacon Herb Stuffing
Next Post: Beer and Bacon Mac and Cheese »
Reader Interactions
Leave a Reply
Comments
tj says Hello, can you use canned sweet potatoes? If not, do you bake them then mash them? Thank you!
Reply
- Nicole Nared-Washington says
You could use canned sweet potatoes but I’d use fresh sweet potatoes if I were you. Yes, you would bake them and use them in the pie. See the recipe details.
Reply
- MC says
Can you premake this and chill in the refrigerator for a few hours before baking?
Reply
- Nicole Nared-Washington says
I don’t see why not. I would probably leave it out at room temperature so it still bakes evenly and at the time set. Making it cold would take a little longer.
Reply
- Nicole Nared-Washington says
Now that I think about it, because of the pie crust you would want to keep it refrigerated until you’re ready to bake.
Reply
- Gena says
You said there would be pecan pie topping left and to save it for another pie. SO, if I double the sweet potato ingredients, I would have enough topping to cover both, correct?
Reply
- Nicole Nared-Washington says
Yes. That may be alright
Reply
- Mecca S says
Is there a substitute for the ¼ cups Monin Brand Pecan Pie-flavored Syrup? I know it said optional, but is there something we can use that we can find locally? Thanks!
Reply
- Nicole Nared-Washington says
You can use maple syrup.
Reply
