Sweet Potato-Pecan Pie

READY IN: 1hr 15mins
Recipe by Nancy Van Ess

Sweet Potato-Pecan Pie

Top Review by CindyCRNA

I took another reviewers advice and I added 1T of bourbon to the filling. I also doubled the filling except I left the white sugar at 1/4 cup and added 1/2 cup brown sugar. I used Karo brown sugar corn syrup for the dark corn syrup and added natural maple flavoring. I added a pinch of cloves to the filling and 1/2t of fresh ground nutmeg. I think I only baked it about 50 minutes.

Ingredients Nutrition


  1. Prepare pie shell,set aside.
  2. Make sweet potato filling: In medium bowl, with electric mixer, beat 1 egg until frothy.
  3. Add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
  4. Make pecan topping: In medium bowl, with mixer, beat eggs until frothy.
  5. Add sugar, corn syrup, melted butter, vanilla and cinnamon.
  6. Beat at low speed just until mixture is well blended, about 1 minute.
  7. Stir in pecans.
  8. Preheat oven to 350 degrees Fahrenheit.
  9. To assemble: Turn sweet potato filling into unbaked pie shell, spreading evenly.
  10. Pour pecan topping over top.
  11. Bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
  12. Remove pie to rack to cool.
  13. Just before serving decorate with whipped cream.

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