Sweet Potato Pecan Pie Iii
Indulge in the ultimate autumn dessert with this Sweet Potato Pecan Pie III—a decadent combination of creamy sweet potato filling and a luscious, caramelized pecan topping. This recipe seamlessly merges two classic Southern favorites into one irresistible pie, perfect for holiday gatherings or cozy weeknight treats. The sweet potato base is enhanced with brown sugar, warm spices like cinnamon and nutmeg, and a splash of vanilla, delivering a rich and velvety texture. Topped with a glossy pecan layer made with dark corn syrup and melted butter, every bite is a symphony of flavors and textures—crispy, nutty, and luxuriously smooth. With just 25 minutes of prep time, this stunning 9-inch pie serves 8 and can be enjoyed on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you're planning a festive spread or just satisfying your sweet tooth, Sweet Potato Pecan Pie III is guaranteed to impress!
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Recipe Information
Ingredients
- 2 medium (about 1 pound) Sweet potatoes
- 4 tablespoons Unsalted butter
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 cup Heavy cream
- 1 cup (chopped) Pecans
- 0.75 cup Dark corn syrup
- 1 (9-inch) Unbaked pie crust
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 375°F (190°C).
Peel and cube the sweet potatoes and place them in a pot of boiling water. Boil for 15-20 minutes or until tender. Drain and allow them to cool slightly.
Mash the sweet potatoes until smooth. You should have about 1 cup of mashed sweet potato.
In a large mixing bowl, combine the mashed sweet potatoes, 2 tablespoons of melted butter, brown sugar, granulated sugar, 2 eggs, vanilla extract, cinnamon, nutmeg, and heavy cream. Mix until smooth and well combined.
Pour the sweet potato filling into the unbaked pie crust and spread it evenly.
In a smaller bowl, whisk together the dark corn syrup, remaining 2 tablespoons of melted butter, remaining egg, salt, and the chopped pecans to make the pecan topping.
Gently spoon the pecan topping over the sweet potato layer, spreading it carefully to avoid blending the layers.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes or until the filling is set and the pecans are caramelized.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to fully set before slicing.
Serve at room temperature or chilled, optionally topped with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 64.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 177 mg | 4% | |
*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.
