Sweet Potato Pecan Pie

A slice of sweet potato pie on a plate with a fork of the pie in front of the slice.

No ratings yet

This Sweet Potato Pie is one of those classic holiday desserts, that brings all the warm flavors together in the best way! This version has a creamy, lightly spiced sweet potato filling, with a buttery, crunchy pecan topping that takes every slice to the next level!

Servings:

Calories: 420kcal

Ingredients

For the Pie Crust:

1 Pie Crust

For the Pie Filling:

2 large Sweet Potatoes
1/2 cup Unsalted Butter (Melted)
2/3 cup Brown Sugar
1/3 cup Granulated Sugar
2 large Eggs
1/2 cup Evaporated Milk
1 tsp Vanilla Extract
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1/2 tsp Salt

For the Pecan Topping:

1 cup Chopped Pecans
1/2 cup Brown Sugar
1/4 cup All Purpose Flour
1/4 cup Unsalted Butter (Melted)

Instructions

For the Pie Crust:

Prepare the pie crust. If you're using a homemade pie crust make sure it is chilled in the fridge for at least a couple hours. 1 Pie Crust
Preheat the oven to 400 degrees. Lightly grease a 9inch deep dish pie plate. Set it aside.
Roll the pie crust out on a lightly floured surface and carefully transfer it to the prepared pie dish. Crimp the edges.
Prick the bottom of the crust with a fork several times. Line the pie crust with parchment paper and pie weights, or dried beans.
Bake the pie crust for about 10 minutes until the sides are golden. Remove the parchment and pie weights and bake again for another 5 minutes. Remove from the oven and let it cool.

For the Pie Filling:

Scrub three large sweet potatoes and prick them all over with a fork. Roast the sweet potatoes for 1 hour, or until fork tender. 2 large Sweet Potatoes
Let the potatoes cool for about 20 minutes. Then slice them open and scoop out the insides into blender. Blend until smooth, then transfer to a large mixing bowl.
Add the melted butter and mix it in until its totally mixed into the sweet potatoes. 1/2 cup Unsalted Butter
Slowly add in the sugar until its evenly mixed in. Scrape the bottom and sides of the bowl as needed. 2/3 cup Brown Sugar, 1/3 cup Granulated Sugar
Add in the eggs, one at a time, until just combined. Then add in the evaporated milk, and vanilla extract. 2 large Eggs, 1/2 cup Evaporated Milk, 1 tsp Vanilla Extract
Add in the cinnamon, nutmeg, and salt and fold it into the batter. 1 tsp Ground Cinnamon, 1 tsp Ground Nutmeg, 1/2 tsp Salt
Pour the batter into the prepared pie crust, filling it almost to the top.
Bake the pie for 20 minutes.

For the Pecan Topping:

While the pie is baking, make the pecan topping. Combine the pecans, brown sugar, and flour in a medium bowl and stir together. 1 cup Chopped Pecans, 1/2 cup Brown Sugar, 1/4 cup All Purpose Flour
Pour the melted butter over the top and mix until its all coated in the butter. 1/4 cup Unsalted Butter
Remove the pie from the oven after the 20 minutes of baking, and sprinkle the pecan topping over the sweet potato pie.
Lower the oven temperature to 350 F. Continue baking the pie for another 30 to 40 minutes, or until the filling is set. A slight jiggle in the center couple inches is okay.
Remove the pie from the oven, and let it cool at room temperature for about 1 hour. Then place it in the fridge to chill for a few hours.
Slice the pie and serve. Top pieces of the pie with whipped cream, if desired.

Notes

Roast the Sweet Potatoes: Roasting the potatoes will bring out their natural sweetness, and give you the best tasting sweet potato filling.
Super Smooth: For a super smooth pie, blend the sweet potatoes in the blender, then push the mixture through a fine mesh strainer to remove any extra strings.
Room Temperature Ingredients: Bring everything to room temperature before mixing into the pie. The eggs are the most important, since you'll melt the butter, and evaporated milk cans can sit at room temp.
A Little Jiggle: The filling will be done when the center of the pie has just a little jiggle. The center 2 to 3 inches being set is okay. It will continue to set out of the oven as it cools.
Storage Instructions: Store the pie covered in the fridge for up 4 to 5 days. You can also freeze the pie, once it is cooled by wrapping it with plastic wrap or foil. It can be frozen for up to 3 months. Thaw it in the fridge overnight, then slice and enjoy.

Nutrition