Sweet Potato Pecan Pie Recipe
This Southern-style sweet potato pie is creamy, spiced, and finished with a buttery caramelized pecan topping for a crunchy, sweet contrast. A true holiday favorite!
Equipment
- Oven
- Mixing bowls
- Whisk or hand mixer
- 9-inch pie dish
- Fork (to test potatoes)
- Broiler (for pecan topping)
Ingredients
- 1 9 inch unbaked pie crust
- 2 cups cooked and mashed sweet potatoes
- 2 eggs
- ¾ cup white sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ⅔ cups light cream
- 3 tablespoons butter softened
- ⅔ cup packed brown sugar
- ⅔ cup chopped peca
Instructions
Bake the sweet potatoes:
- Preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake until soft (40-50 minutes). Let cool, then peel and mash until smooth.
Make the sweet potato filling:
- Reduce oven temperature to 350°F (175°C).
- In a large bowl, whisk together eggs and mashed sweet potatoes.
- Stir in white sugar, salt, cinnamon, ginger, cloves, and light cream until well combined.
- Pour the filling into the unbaked pie crust.
Bake the pie:
- Bake for 45-55 minutes, or until a knife inserted near the edge comes out clean. Let cool on a wire rack.
Make the caramelized pecan topping:
- In a small bowl, mix butter, brown sugar, and chopped pecans.
- Spoon over the cooled pie evenly.
- Broil 5 inches from heat for about 3 minutes, until bubbling. Watch closely to avoid burning.
- Let cool before serving.
