Spiced Pecan Sweet Potato Pie
Spiced Pecan 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 Sweet Potato Filling
- 2 pounds sweet potatoes, peeled and cubed
- 1/2 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 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
For the Spiced Pecan Topping
- 1 cup pecan halves
- 1/4 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 2 tablespoons maple syrup
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
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.
⏱️ 15 min
- 2
Cook the sweet potatoes: Place the peeled and cubed sweet potatoes in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well and return to the hot saucepan to dry out for a minute or two.
⏱️ 25 min
- 3
Make the sweet potato filling: Mash the cooked sweet potatoes thoroughly until smooth. Add the melted butter, light brown sugar, granulated sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined and smooth.
⏱️ 10 min
- 4
Preheat oven and prepare crust: Preheat your 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 dish. Trim and crimp the edges as desired.
⏱️ 5 min•🌡️ 375
- 5
Bake the pie filling: Pour the sweet potato filling into the prepared pie crust. Place the pie dish on a baking sheet and bake for 25-30 minutes, or until the edges of the filling are set but the center is still slightly jiggly.
⏱️ 25 min•🌡️ 375
- 6
Prepare the pecan topping: While the pie is partially baking, combine the pecan halves, light brown sugar, melted butter, maple syrup, all-purpose flour, and salt in a medium bowl. Mix until the pecans are evenly coated.
⏱️ 5 min
- 7
Add topping and finish baking: Carefully remove the pie from the oven. Evenly spread the pecan topping over the partially set sweet potato filling. Return the pie to the oven and bake for another 20-25 minutes, or until the topping is golden brown and the filling is fully set.
⏱️ 20 min•🌡️ 375
- 8
Cool and serve: Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to fully set.
Kitchen Tools
Nutrition Facts (per serving)
Spiced Pecan 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 Sweet Potato Filling
- 2 pounds sweet potatoes, peeled and cubed
- 1/2 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 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
For the Spiced Pecan Topping
- 1 cup pecan halves
- 1/4 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 2 tablespoons maple syrup
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
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.
⏱️ 15 min - 2
Cook the sweet potatoes: Place the peeled and cubed sweet potatoes in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well and return to the hot saucepan to dry out for a minute or two.
⏱️ 25 min - 3
Make the sweet potato filling: Mash the cooked sweet potatoes thoroughly until smooth. Add the melted butter, light brown sugar, granulated sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined and smooth.
⏱️ 10 min - 4
Preheat oven and prepare crust: Preheat your 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 dish. Trim and crimp the edges as desired.
⏱️ 5 min•🌡️ 375 - 5
Bake the pie filling: Pour the sweet potato filling into the prepared pie crust. Place the pie dish on a baking sheet and bake for 25-30 minutes, or until the edges of the filling are set but the center is still slightly jiggly.
⏱️ 25 min•🌡️ 375 - 6
Prepare the pecan topping: While the pie is partially baking, combine the pecan halves, light brown sugar, melted butter, maple syrup, all-purpose flour, and salt in a medium bowl. Mix until the pecans are evenly coated.
⏱️ 5 min - 7
Add topping and finish baking: Carefully remove the pie from the oven. Evenly spread the pecan topping over the partially set sweet potato filling. Return the pie to the oven and bake for another 20-25 minutes, or until the topping is golden brown and the filling is fully set.
⏱️ 20 min•🌡️ 375 - 8
Cool and serve: Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to fully set.