Sweet Potato Pecan Pie
Indulge in the perfect balance of creamy sweetness and nutty crunch with this Sweet Potato Pecan Pie—a delightful twist on two classic desserts. This recipe combines the velvety richness of spiced sweet potato filling with a glistening maple-coated pecan topping, all nestled in a buttery, flaky pie crust. With layers of warm cinnamon and nutmeg, this pie is a comforting treat ideal for the holiday table or any special occasion. Easy to make with simple ingredients like evaporated milk, brown sugar, and vanilla, this dessert boasts a harmonious blend of textures and flavors. Serve it at room temperature or slightly warm, topped with whipped cream or a scoop of vanilla ice cream for an irresistible finish. Perfect for lovers of sweet potato pie and pecan pie alike, this dessert will impress guests with its rustic charm and rich taste profile.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 1 9-inch (unbaked) Pie crust
- 4 tablespoons Unsalted butter
- 1 cup Brown sugar
- 1 cup Granulated sugar
- 3 large Eggs
- 1 half-cup Evaporated milk
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1.5 cups (halves or chopped) Pecans
- 0.25 cup Maple syrup
Instructions
Preheat your oven to 375°F (190°C).
Peel the sweet potatoes and cut them into chunks. Place them in a pot of boiling water and cook until tender, about 15 minutes. Drain and allow them to cool slightly.
Mash the sweet potatoes until smooth and measure out 1 cup of the mashed sweet potato. Set aside.
In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the brown sugar and granulated sugar until combined.
In a large mixing bowl, whisk the eggs. Add the evaporated milk, vanilla extract, ground cinnamon, and nutmeg. Mix well.
Stir the mashed sweet potato into the egg mixture, then slowly whisk in the sugar and butter mixture until fully incorporated.
Place the unbaked pie crust into a 9-inch pie dish. Pour the sweet potato filling into the pie crust, spreading it evenly.
In a separate bowl, toss the pecans with the maple syrup until coated. Arrange the coated pecans evenly over the top of the sweet potato filling.
Bake the pie in the preheated oven for 50-60 minutes, or until the center is set and a knife inserted into the middle comes out clean. If the pecans begin to brown too quickly, tent the pie with aluminum foil to prevent over-browning.
Remove the pie from the oven and allow it to cool completely on a wire rack before serving. This will help the filling set fully.
Slice and serve at room temperature or slightly warm. Optionally, garnish with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 143 mg | 6% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 65.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 235 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
