Sweet Potato Pecan Pie Ii
Indulge in the ultimate Southern dessert fusion with Sweet Potato Pecan Pie II, a heavenly combination of creamy sweet potato filling and a luscious pecan topping baked into a flaky pie crust. This show-stopping pie layers buttery mashed sweet potatoes, spiced with cinnamon and nutmeg, beneath a rich, caramelized pecan mixture sweetened with light corn syrup and brown sugar. Perfect for holiday gatherings, this pie offers the best of two beloved classics in every slice. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible finish. With its rich flavors, beautiful presentation, and comforting textures, this sweet potato pecan pie is bound to become a new favorite at your table!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 4 tablespoons unsalted butter
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 large eggs
- 1 unbaked 9-inch pie crust
- 1.5 cups pecan halves
- 0.75 cup light corn syrup
- 0.5 cup dark brown sugar
- 1 large egg
- 2 tablespoons melted unsalted butter
- 0.25 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C).
Peel and cube the sweet potatoes, then boil them in a pot of water for about 15 minutes or until fork-tender.
Drain the sweet potatoes and transfer them to a mixing bowl. Mash until smooth using a masher or fork.
Add 4 tablespoons of butter, 1/2 cup granulated sugar, 1/4 cup brown sugar, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and 2 large eggs to the mashed sweet potatoes. Mix until well combined.
Place the unbaked 9-inch pie crust onto a pie pan. Pour the sweet potato filling into the crust and spread evenly.
In a separate mixing bowl, combine pecan halves, light corn syrup, dark brown sugar, 1 large egg, melted unsalted butter, and salt. Stir until well mixed.
Carefully spoon the pecan mixture over the sweet potato layer in the pie crust, spreading it evenly.
Place the pie in the preheated oven and bake for 50–60 minutes. The filling should be set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool completely on a wire rack before serving.
Slice and serve with whipped cream or vanilla ice cream, if desired.
Nutrition Facts
Calories |
4737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.7 g | 365% | |
| Saturated Fat | 92.0 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 1518 mg | 66% | |
| Total Carbohydrate | 532.7 g | 194% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 409.2 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 497 mg | 38% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1201 mg | 26% | |
*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.
