A classic holiday dessert, this pecan-topped sweet potato pie is simple to make and always a crowd-pleaser.
This recipe pairs the creamy, spiced filling of a sweet potato pie with a crunchy, buttery pecan topping — all in one flaky crust.
This dish is made in two straightforward stages. First, prepare the sweet potato filling and begin baking. Then combine the pecan topping, add it to the pie, and finish baking. It’s an easy process that yields a delicious, festive dessert.
I used a prepared graham cracker crust to keep things quick, but you can substitute a pastry crust or your favorite homemade crust if you prefer.
Variations:
Swap the graham cracker crust for a traditional pastry crust, or use walnuts in place of pecans. You could also try stirring in a handful of raisins with the pecans for extra texture and sweetness.
Make It a Meal:
This pie is a lovely finish to a Thanksgiving or holiday meal, and pairs well with classic sides like green bean casserole, corn pudding, loaded sweet potatoes, and roasted carrots and onions. It also works as a special dessert any night of the year.
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Sweet Potato Pie Recipe
Ingredients:
Sweet potato, egg, butter, sweetened condensed milk, cinnamon, orange peel, vanilla, nutmeg, salt, dark corn syrup, maple flavoring, brown sugar
Recipe Directions:
Mix the pie ingredients and follow the baking steps below.
Bake the filling briefly while you prepare the pecan topping, then add the topping and continue baking until set.
Pecan Topped Sweet Potato Pie
Sweet, creamy filling topped with crunchy nuts — an ideal dessert for holiday dinners.
Dessert
American
Pecan Pie, pecan topped sweet potato pie, sweet potato pecan pie, Sweet Potato Pie, Thanksgiving Dinner, thanksgiving sweet potato pie
Ingredients
- 1 lb Sweet potato / yam cooked and peeled
- ¼ cup Butter
- 14 ounce Sweetened condensed milk
- 1 tsp Cinnamon
- 1 tsp Orange peel
- 1 tsp Vanilla
- ½ tsp Nutmeg
- ¼ tsp Salt
- 1 Egg
- 1 Graham cracker crust
Pecan topping
- 1 Egg
- 2 TB Dark corn syrup
- 2 TB Brown sugar
- 1 TB Melted butter
- ½ tsp Maple flavoring
- 1 cup Chopped pecans
Instructions
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Preheat oven to 425°F (220°C).
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Beat hot cooked sweet potatoes with butter until smooth.
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Add sweetened condensed milk, egg, cinnamon, orange peel, vanilla, nutmeg, and salt. Mix until well combined.
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Pour the filling into the graham cracker crust.
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Bake 20 minutes while you prepare the topping.
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For the topping, whisk together the egg, dark corn syrup, brown sugar, melted butter, and maple flavoring. Stir in the chopped pecans.
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Remove the pie from the oven, reduce oven temperature to 350°F (175°C), and spoon the pecan topping evenly over the pie.
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Bake an additional 25 minutes, or until the filling and topping are set. Cool before slicing and serving.
Approximate Nutritional Information:
Servings Per Recipe: 8. Amount Per Serving (approximate): Calories: 420, Fat: 18g, Cholesterol: 53mg, Sodium: 376mg, Carbs: 58g, Protein: 7g.
These values are estimates and may vary based on ingredient brands and portion sizes.
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