Sweet Potato Pecan Pie Recipe
This Sweet Potato Pecan Pie is truly the best of both worlds! The sweet potato filling is light, fluffy, and delicately spiced—almost like a soufflé—while the caramelized pecan topping adds the perfect crunch.
Ingredients
- 1 9 inch unbaked pie shell
- 2 cups sweet potatoes cooked and mashed
- 2 large eggs
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon cardamon
- 1⅓ cups heavy whipping cream
- ⅓ cup milk 2%
- 3 tablespoons butter softened
- ⅔ cup brown sugar packed
- ⅔ cup pecans chopped
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Wrap potatoes in foil. Place on a baking rack. Bake sweet potatoes until fork-tender, 40-50 minutes. Cool until easily handled. Peel and mash sweet potatoes. Make sure all the lumps are removed.the oven
- Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, cloves and cardamon. Blend in cream and milk. Pour into prepared unbaked pie shell. *Note that depending on the depth of your pie plate, you may not use all the pie filling.
- Bake in the preheated oven for 45-55 minutes, or until a knife inserted halfway between the center and the edge of pie comes out clean. Cool completely on rack!
- Make the caramelized pecan topping. Combine the butter, brown sugar, and pecans with a fork or pastry blender. Gently drop by spoonfuls or by hand over cooled pie to cover the top. Broil 6-7 inches below the heat until the mixture begins to bubble, about 1.5-3 minutes. WATCH CAREFULLY! If left too long, it will burn and become syrupy. Cool on rack. Store leftovers covered in the refrigerator.
Nutrition
Serving: 1sliceCalories: 519kcalCarbohydrates: 61gProtein: 6gFat: 29gSaturated Fat: 12gPotassium: 396mgFiber: 4gSugar: 40gVitamin C: 10mgCalcium: 102mgIron: 2mg
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