Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

If sweet potato pie and pecan pie had a baby, it would be this recipe. The creaminess of the sweet potato contrasts the chewy, nuttiness of the pecans perfectly. This pie is sure to be a crowd pleaser!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • Oven
  • Food processor
  • 1 9-inch pie pan
  • 1 Large mixing bowl
  • 1 Medium saucepan

Ingredients
  

For the crust:

  • 10 graham crackers
  • 3 tbsp sugar
  • 1/2 tsp ground ginger
  • pinch of salt
  • 5 tbsp butter melted

For the filling:

  • 3 eggs
  • 1/3 cup brown sugar packed
  • 3 tbsp maple syrup
  • 1 3/4 cup sweet potato puree
  • 1/2 cup half & half
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

For topping:

  • 3 tbsp butter
  • 1 cup pecans
  • 1/2 cup brown sugar

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Make the crust: In a food processor, pulse graham crackers, sugar, ginger, and salt until finely ground. Add melted butter, pulse until mixture forms large, moist crumbs. Press crust into bottom and up sides of a 9-inch pie pan.
  • Make filling: In a large bowl, whisk together eggs and sugar until combined. Add sweet potato puree, half & half, lemon juice, vanilla, salt, cinnamon, and nutmeg. Whisk until completely smooth. Pour filling into the crust, smooth top with a rubber spatula.
  • Place pie on a baking sheet and bake until filling is set, about 40-50 minutes.
  • Make topping: In a medium saucepan, melt butter over medium heat. Add brown sugar and pecans. Cook, stirring until sugar is incorporated and the mixture is smooth, about 3 minutes.
  • Once the pie is cooled, pour the topping over the pie. Cool until topping has hardened, about 3 minutes.
Keyword Dessert, Pie, Sweet Potato, Vegetarian

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