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Sweet Potato–Pecan Pie
Recipes
Sweet Potato–Pecan Pie
12 servings
3 hours, 30 minutes total (Active 20 minutes)

Ingredients

  • 3 tablespoons unsalted butter, divided
  • 1 large sweet potato
  • ¼ cup brown sugar
  • 1 tablespoon heavy whipping cream
  • 2 tablespoons + ¾ cup granulated sugar, divided
  • ¾ teaspoon pumpkin pie spice, divided
  • 4 teaspoons vanilla extract, divided
  • 3 large eggs, divided
  • 1 frozen deep-dish piecrust
  • ¾ cup dark corn syrup
  • ¼ teaspoon kosher salt
  • ¾ cup chopped pecans
  • Whipped topping (optional for serving)

Steps

    1. Preheat oven to 325°F. Melt butter. Peel sweet potato and cut into ½-inch cubes (about 2 cups), then place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes until tender when pierced with a fork. Mash with potato masher (or hand mixer).
    2. Combine in medium bowl: sweet potatoes, brown sugar, heavy cream, 1 tablespoon butter, 2 tablespoons granulated sugar, ½ teaspoon pie spice, 2 teaspoons vanilla, and 1 egg; beat with electric mixer on MEDIUM until smooth. Spread in bottom of piecrust.
    3. Combine in second bowl: corn syrup, salt, pecans, and remaining 2 tablespoons butter, ¾ cup granulated sugar, ¼ teaspoon pie spice, 2 teaspoons vanilla, and 2 eggs until thoroughly blended; pour over sweet potato mixture. Bake 60–65 minutes until center is set and 160°F. Let stand 2 hours (or chill overnight) to cool. Serve with whipped topping, if using.

Amount per 1⁄12 recipe serving: Calories 410, Total Fat 19g, Sat Fat 6g, Trans Fat 0g, Chol 55mg, Sodium 190mg, Total Carb 56g, Fiber 1g, Total Sugar 38g, (Incl. 35g Added Sugars), Protein 5g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 4%