Sweet Potato Pecan Pie
This Sweet Potato Pecan Pie Recipe is silky, rich, creamy, and smooth with an amazing crunchy streusel topping. Goes head to head with your favorite pumpkin pie at any gathering.
Servings: 8
Ingredients
For the Filling:
- 1 ½ pounds sweet potato
- ½ cup butter, softened
- ⅓ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup evaporated milk
- 2 large eggs, lightly beaten
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon table salt
For the Pecan Topping:
- 1 cup brown sugar, tightly packed
- ½ cup pecans, chopped
- ¼ cup butter, chilled
- 2 teaspoons cinnamon
For the Crust:
- 1 recipe for all butter pie crust, or store-bought pie dough
Instructions
- Prepare ahead: Make the pecan topping by mixing pecan topping ingredients together until it resembles coarse sand with some clumps. Cover and chill until ready to use. Can be done up to 2 days in advance.
- Heat oven to 425F and roast whole sweet potatoes with skin on for at least 60 minutes, or until very soft. Let cool before removing skin.
- Make the Filling: Place roasted, peeled sweet potatoes in a large bowl. Mash well. Add butter and mix well. Add remaining filling ingredients, beating on medium speed with electric mixer until smooth and silky.
- Allow pie dough to sit at room temperature for 10 minutes for easy rolling. Roll it out into a circle that is a bit larger than rim of a deep dish 9" pie pan, leaving enough edge to fold over and crimp.
- Press dough into pan, fold the edges under and crimp or use fork to press edges down. Use rubber spatula to transfer filling into pie crust.
- Bake at 425F on lowest rack for 10 minutes. Lower oven to 325F. Sprinkle streusel topping over pie and bake another 50-60 minutes or until center is set. Cover edges of pie loosely with foil or pie edge protector to prevent edges from browning too quickly. Let pie cool completely before slicing.
Equipment
Notes
- Roasting the sweet potatoes whole with skin on gives them a depth of flavor that only whole roasting provides. You can roast potatoes a day ahead.
- Roast your sweet potatoes ahead of time as well. Roast them whole, with skin on, for 1 hour in a 425°F oven. We like to roast ours the night before, so they have plenty of time to completely cool and are easy to work with.
- Be sure to mash roasted sweet potatoes really well; the smoother, the better.
- If you're in a time crunch, store-bought pie crust can work in a jiffy. However, homemade will always taste best.
- Make the crunchy pecan topping ahead of time. This can be done up to a couple of days in advance.
- Use evaporated milk for a richer flavor than regular milk can provide.
- If crust edges start browning too quickly, cover edges lightly with foil. We use this pie edge protector.
- It’s great served with some stabilized whipped cream or a scoop of creamy vanilla bean ice cream.
- This recipe is part of our Thanksgiving Desserts Recipes Collection.
Nutrition (per serving)
Serving: 1serving | Calories: 494kcal | Carbohydrates: 70g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 213mg | Potassium: 566mg | Fiber: 4g | Sugar: 56g | Vitamin A: 17006IU | Vitamin C: 17mg | Calcium: 139mg | Iron: 1mg