Description
A cozy autumn embrace in every bite. This pie blends the creamy, spiced comfort of sweet potato pie with the rich, caramel crunch of pecan pie. The result? A golden, maple-kissed showstopper that’s as easy to make as it is to devour. Perfect for holidays, gatherings, or any day that needs a little extra warmth.
Ingredients
Sweet Potato Filling:
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1 cup mashed roasted sweet potatoes (about 2 medium)
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2 large eggs, room temp
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½ cup packed brown sugar
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½ cup evaporated milk (or heavy cream)
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1 tsp pure vanilla extract
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½ tsp ground cinnamon
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¼ tsp ground nutmeg
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Pinch fine sea salt
Pecan Topping:
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¾ cup chopped pecans, toasted
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⅓ cup packed brown sugar
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2 tbsp unsalted butter, melted
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1 tbsp pure maple syrup (optional)
Base:
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1 deep-dish 9-inch pie crust, unbaked
Instructions
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Preheat oven to 350°F (175°C). Place rack in lower third.
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Mix filling – Whisk mashed sweet potatoes and eggs until smooth. Add brown sugar, evaporated milk, vanilla, cinnamon, nutmeg, and salt. Whisk until silky.
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Assemble – Pour filling into pie crust. In a bowl, combine pecans, brown sugar, melted butter, and maple syrup; sprinkle evenly over filling.
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Bake – Place pie on a baking sheet. Bake 50–60 mins until edges are set and center jiggles slightly. Tent with foil if browning too quickly.
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Cool completely on a wire rack 3–4 hrs before slicing for clean cuts.
Notes
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Roast sweet potatoes for deeper flavor; avoid boiling.
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For a bourbon twist, add 1–2 tbsp to the filling.
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Make ahead and refrigerate up to 3 days—flavors meld beautifully.
- Prep Time: 20 min
- Cook Time: 55–60 min
Nutrition
- Calories: 360cal Per Slice
- Fat: 17g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g