Description
A silky, spiced Sweet Potato Pecan Pie topped with a crunchy caramelized pecan layer—combining two Southern holiday classics into one incredible dessert.
Ingredients
Scale
- 2 cups mashed sweet potatoes (Fresh roasted for best flavor)
- ¾ cup brown sugar (Packed)
- 3 large eggs (Room temperature)
- 1 cup heavy cream (Can sub evaporated milk)
- ¼ cup melted butter
- 2 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ½ tsp salt
- 1½ cups pecan halves (Toast for best flavor)
- ½ cup brown sugar (Packed)
- ¼ cup light corn syrup (Or dark for richer flavor)
- 3 Tbsp melted butter
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 unbaked 9-inch deep-dish pie crust (Homemade or store-bought)
Instructions
- Roast sweet potatoes at 400°F for 45–50 minutes until soft and caramelized. Cool, scoop, and mash until smooth.
- Whisk mashed sweet potatoes and brown sugar. Add eggs one at a time, then cream, melted butter, vanilla, spices, and salt. Mix until silky.
- Pour filling into crust and bake at 350°F for 25 minutes to partially set the sweet potato layer.
- Whisk together brown sugar, corn syrup, butter, egg, vanilla, and salt. Fold in pecans and coat evenly.
- Spoon pecan topping over par-baked filling. Bake 35–40 minutes until golden with slight center jiggle. Cool 3 hours.
Notes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 36 g
- Sodium: 220 mg
- Fat: 51 g
- Saturated Fat: 24 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 150 mg