
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 mins
Cook Time 50 minutes mins
Total Time 1 hour hr
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
Tagged recipe