Spiced Pecan White Sweet Potato Pie
Spiced Pecan White Sweet Potato Pie
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, as needed
For the White Sweet Potato Filling
- 2 pounds white sweet potatoes, about 3 medium, peeled, cooked until tender, and mashed
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
For the Spiced Pecan Topping
- 1 cup chopped pecans
- 1/4 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 tablespoon maple syrup
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 15 min
- 2
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes, until lightly golden. Remove from oven and set aside.
⏱️ 25 min•🌡️ 375
- 3
Prepare the white sweet potato filling: In a large bowl, combine the mashed white sweet potatoes, granulated sugar, light brown sugar, eggs, heavy cream, melted butter, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk until smooth and well combined.
⏱️ 10 min
- 4
Pour the sweet potato filling into the pre-baked pie crust. Smooth the top with a spatula.
⏱️ 2 min
- 5
Prepare the spiced pecan topping: In a medium bowl, combine the chopped pecans, light brown sugar, all-purpose flour, melted butter, and maple syrup. Mix until the pecans are evenly coated.
⏱️ 5 min
- 6
Evenly sprinkle the pecan topping over the sweet potato filling.
⏱️ 1 min
- 7
Bake the pie for 45-55 minutes, or until the filling is set and the pecan topping is golden brown. A knife inserted into the center of the filling should come out mostly clean. If the crust or topping starts to brown too quickly, you can loosely cover the edges with aluminum foil.
⏱️ 55 min•🌡️ 375
- 8
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to fully set.
Kitchen Tools
Nutrition Facts (per serving)
Spiced Pecan White Sweet Potato Pie
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, as needed
For the White Sweet Potato Filling
- 2 pounds white sweet potatoes, about 3 medium, peeled, cooked until tender, and mashed
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
For the Spiced Pecan Topping
- 1 cup chopped pecans
- 1/4 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 tablespoon maple syrup
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 15 min - 2
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes, until lightly golden. Remove from oven and set aside.
⏱️ 25 min•🌡️ 375 - 3
Prepare the white sweet potato filling: In a large bowl, combine the mashed white sweet potatoes, granulated sugar, light brown sugar, eggs, heavy cream, melted butter, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk until smooth and well combined.
⏱️ 10 min - 4
Pour the sweet potato filling into the pre-baked pie crust. Smooth the top with a spatula.
⏱️ 2 min - 5
Prepare the spiced pecan topping: In a medium bowl, combine the chopped pecans, light brown sugar, all-purpose flour, melted butter, and maple syrup. Mix until the pecans are evenly coated.
⏱️ 5 min - 6
Evenly sprinkle the pecan topping over the sweet potato filling.
⏱️ 1 min - 7
Bake the pie for 45-55 minutes, or until the filling is set and the pecan topping is golden brown. A knife inserted into the center of the filling should come out mostly clean. If the crust or topping starts to brown too quickly, you can loosely cover the edges with aluminum foil.
⏱️ 55 min•🌡️ 375 - 8
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to fully set.