Sweet Potato Pecan Pie
Sweet Potato Pecan Pie
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1 to 2 tablespoons, as needed
For the Sweet Potato Filling
- 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 1/4 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Pecan Topping
- 1 cup pecan halves
- 1/4 cup light brown sugar, packed
- 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 disk, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 10 min
- 2
Preheat oven to 375°F (190°C). Roll out the chilled pie dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Prick the bottom of the crust with a fork several times. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.
⏱️ 20 min•🌡️ 375
- 3
While the crust is blind baking, prepare the sweet potato filling: Place the sweet potato pieces in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 4
In a large bowl, mash the cooked sweet potatoes until smooth. Stir in the melted butter, light brown sugar, granulated sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until well combined and smooth.
⏱️ 10 min
- 5
Remove the pie weights and parchment from the partially baked crust. Pour the sweet potato filling into the pie crust. Return to the oven and bake for 25 minutes.
⏱️ 25 min•🌡️ 375
- 6
While the pie bakes, prepare the pecan topping: In a small bowl, combine pecan halves, light brown sugar, melted butter, and maple syrup. Mix until the pecans are evenly coated.
⏱️ 5 min
- 7
After 25 minutes of baking, carefully remove the pie from the oven. Sprinkle the pecan topping evenly over the sweet potato filling. Return the pie to the oven and bake for an additional 20-25 minutes, or until the filling is set and the pecans are lightly toasted. A knife inserted near the center should come out mostly clean.
⏱️ 25 min•🌡️ 375
- 8
Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to fully set.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Pecan Pie
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1 to 2 tablespoons, as needed
For the Sweet Potato Filling
- 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 1/4 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Pecan Topping
- 1 cup pecan halves
- 1/4 cup light brown sugar, packed
- 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 disk, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 10 min - 2
Preheat oven to 375°F (190°C). Roll out the chilled pie dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Prick the bottom of the crust with a fork several times. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.
⏱️ 20 min•🌡️ 375 - 3
While the crust is blind baking, prepare the sweet potato filling: Place the sweet potato pieces in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 4
In a large bowl, mash the cooked sweet potatoes until smooth. Stir in the melted butter, light brown sugar, granulated sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until well combined and smooth.
⏱️ 10 min - 5
Remove the pie weights and parchment from the partially baked crust. Pour the sweet potato filling into the pie crust. Return to the oven and bake for 25 minutes.
⏱️ 25 min•🌡️ 375 - 6
While the pie bakes, prepare the pecan topping: In a small bowl, combine pecan halves, light brown sugar, melted butter, and maple syrup. Mix until the pecans are evenly coated.
⏱️ 5 min - 7
After 25 minutes of baking, carefully remove the pie from the oven. Sprinkle the pecan topping evenly over the sweet potato filling. Return the pie to the oven and bake for an additional 20-25 minutes, or until the filling is set and the pecans are lightly toasted. A knife inserted near the center should come out mostly clean.
⏱️ 25 min•🌡️ 375 - 8
Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to fully set.
⏱️ 60 min