Imagine a dessert that combines the creamy, velvety richness of sweet potatoes with the crunchy, caramelized goodness of pecans, all nestled in a flaky, buttery pie crust. This isn't just a pie; it's a slice of Southern hospitality that will transport you to a cozy kitchen filled with warmth and love. Whether you're looking to impress your holiday guests or simply craving a dessert that screams comfort, this Sweet Potato Pecan Pie is your ultimate culinary destination.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups mashed sweet potatoes
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pecans, chopped
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your pie will bake evenly and thoroughly.
- Prepare your pie crust. If you're using a store-bought crust, follow the package instructions for pre-baking. If you're making your own, roll out the dough and fit it into a 9-inch pie pan. Crimp the edges as desired.
- In a large mixing bowl, combine 2 cups of mashed sweet potatoes with 1 cup of sugar and 1/2 cup of brown sugar. Use a hand mixer or a whisk to blend these ingredients until smooth and well combined.
- Add 1/2 cup of heavy cream, 3 eggs, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg to the sweet potato mixture. Mix until everything is fully incorporated and the filling is creamy.
- Fold in 1 cup of chopped pecans into the sweet potato filling. Make sure the pecans are evenly distributed throughout the mixture.
- Pour the sweet potato filling into the prepared pie crust. Use a spatula to smooth the top if necessary.
- Place the pie in the preheated oven and bake for 45-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. The top should be slightly golden brown.
- Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 30 minutes. This will help the filling to firm up further.
- Serve the pie warm or at room temperature. It can be enjoyed plain or with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store any leftovers in the refrigerator, covered, for up to 3 days.
Tips
- For the smoothest filling, use fresh, well-mashed sweet potatoes and make sure all ingredients are at room temperature before mixing.
- To prevent a soggy bottom crust, consider pre-baking (blind baking) your pie crust for about 10-15 minutes before adding the filling.
- Want extra flavor? Toast your pecans lightly before folding them into the filling to enhance their nutty taste.
- Check your pie's doneness by gently shaking the pan - the center should have a slight wobble but not be liquid.
- For a beautiful presentation, arrange some whole pecans on top of the pie before baking for a professional-looking finish.
- If the pie crust edges start browning too quickly, cover them with aluminum foil to prevent burning.
- Allow the pie to cool completely for the cleanest, most beautiful slices when serving.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 52g
Protein: 7g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 95mg
