Pecan Sweet Potato Pie
Put a twist on a classic holiday dessert! This Pecan Sweet Potato Pie features a creamy sweet potato pie topped with crunchy sugared pecans. It’s delicious!
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This recipe came about by chance. Last year, we were enjoying the last couple of slices of a Sweet Potato Pie that I had baked for the holidays. Our son was hesitant when I asked him if he wanted a slice. Well, I do…but I also want some candied pecans.
We happened to have a container of candied pecans on the kitchen counter – another favorite holiday treat here in our house. I thought for a moment. “Well, what if we chopped up some of those candied pecans and sprinkled ’em on top of the pie?” His 9-year-old face lit up like Clark Griswold’s house in Christmas Vacation. “I’ll do that!”
And there you have it. A new recipe that’s easy to make – and dare I say it might even be better than the traditional (plain) Sweet Potato Pie that we make for the holidays. The candied pecans add a nice crunch to the velvety smooth texture of the sweet potato pie. It was delicious!
Pecan Sweet Potato Pie
This Pecan Sweet Potato Pie is basically 2 recipes combined into one. You’ve got a classic sweet potato pie, and you’ve got a batch of candied pecans. If sweet potato pie is a new thing to you, then run – don’t walk! – into the kitchen and make one. Sweet Potato Pie is similar to pumpkin pie in that they are both custard pies baked in a flaky pie crust.
In fact, the seasonings for these two pies are nearly identical. For sweet potato pie, you just cube the sweet potatoes and boil ’em until they are super soft. They go into a bowl with seasonings and evaporated milk, and you’re all set. Oh, and both pies taste great with whipped cream on top!
Candied pecans are another holiday favorite in our house. For as long as I can remember, we’ve been making at least one batch – usually two – of candied pecans during the holiday season. They’re great neighbor gifts or additions to a holiday appetizer party…if you can keep from eating them all first!
The flavors of the sugared pecans (nuts, brown sugar, cinnamon) pair really well with the traditional flavors of sweet potato pie (brown sugar, cinnamon, nutmeg). It makes perfect sense that these two should go together – I just don’t know I didn’t think of it years ago. It’s a great dessert option for Thanksgiving!
To make this Pecan Sweet Potato Pie, just bake up a batch of sugared pecans. While the pecans are cooling, put the sweet potato pie into the oven. Once the pie is fully baked, remove it from the oven and sprinkle/press the chopped pecans directly into the pie. Let the pie cool, and you’ll be all set!
How to Store Leftover Sweet Potato Pie
Leftovers of this Pecan Sweet Potato Pie should be stored in the refrigerator for up to 4 days. Just let the pie cool to room temperature and then wrap it in plastic wrap or foil. Leftover slices can also be frozen. We wrap each slice individually in plastic wrap and then place it in a freezer bag for up to 3 months. Just let the slices thaw in the refrigerator for several hours (or overnight) before serving.
If you’re looking for a fun dessert that features a twist on a classic Southern recipe, then put this Pecan Sweet Potato Pie on the list. Happy baking!
Did you make this Sweet Potato Pecan Pie recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Pecan Sweet Potato Pie
Ingredients
For the Sugared Pecans
- 1 large egg white
- 1 Tbsp water
- 2 cups pecan halves
- ¼ cup granulated sugar plus more for tossing
- ¼ cup brown sugar
- ½ tsp salt
- ½ tsp ground cinnamon
For the Sweet Potato Pie
- 1 9” unbaked deep-dish pie crust, store-bought or homemade (see note)
- 1 large sweet potato
- ⅓ cup brown sugar
- 2 Tbsp unsalted butter melted
- ½ cup evaporated milk
- 1 large egg
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- pinch salt
Instructions
For the Sugared Pecans
- Preheat oven to 300°F.
- Line a rimmed baking sheet with aluminum foil or parchment paper. Spray generously with nonstick cooking spray.
- Using a large bowl, whisk together the egg white and water. Add pecan halves and toss until well coated.
- In a separate bowl, stir together the sugar, brown sugar, salt and cinnamon. Add this mixture to the bowl with pecans and toss until well coated.
- Spread pecans across prepared baking pan.
- Bake for 45 minutes, stirring every 15 minutes.
- While pecans are still warm, toss them with an additional 2-3 tablespoons of granulated sugar.
- Let cool before chopping.
For the Sweet Potato Pie
- Peel sweet potatoes and cut into ½” cubes.
- Bring a medium pot of salted water to a boil. Add sweet potatoes and reduce heat to medium-low.
- Let cook for 25-30 minutes, or until potatoes are fork tender.
- Preheat oven to 350°F.
- Drain and transfer sweet potatoes into a large bowl.
- Using a potato masher or a fork, mash sweet potatoes until smooth.
- Place 2 cups of sweet potatoes in a large bowl. (Note: If you have extra mashed sweet potatoes, save ‘em and eat ‘em by themselves!)
- Add remaining pie ingredients (brown sugar, melted butter, evaporated milk, egg, vanilla extract, cinnamon, nutmeg and salt) to the bowl with the mashed sweet potatoes. Stir until well combined.
- Pour mixture into the pie crust.
- Bake for 35-40 minutes, or until a toothpick inserted in the center of the pie comes out clean. (Tip: Check crust after about 25 minutes. If it is browning too quickly, tent pie with foil.)
- Remove pie from oven and sprinkle chopped pecans on top. (Tip: Press pecan topping lightly into the pie filling.)
- Let pie cool at room temperature before serving or refrigerating.
- {Optional} Before serving, top slices with fresh whipped cream.
Notes
Looking for more holiday pie recipes? Check out these other favorites, too:
I need to try this soon for me BTW cant wait to make your recipes soon for me
Thanks so much, Ramya – I hope you enjoy this recipe!!
I will be honest, David – I’m still a bit sceptical about trying a sweet potato pie. (Yes, never had!) I prefer to use sweet potatoes in savoury dishes, so desserts sounds a little off. On the other hand, I was sceptical about pumpkin pies for a really long time, too – so, maybe one day. And needles to sey, this creation looks wonderful and quite inviting, and I particularly love the sugared pecans!
Pumpkin pie is my favorite pie. It’s a difficult contest, because I love all pies. But somehow, pumpkin inches its way to the top of my list. Anyway, I say that because I find sweet potato pie indistinguishable from pumpkin. I say that as a compliment, because I love pumpkin pie! I’m sure that sweet potato pie fans will tisk-tisk me. Plus, I have to say that I haven’t had a sweet potato pie in decades – maybe if I tried one today, I’d find I have a better sense of telling them apart. But in any case, what I’m saying is, sweet potato pie is fantastic! So don’t hesitate, Ben! 🙂 And the pecans sounds like a really interesting addition, David!
Honestly, I agree with you, Jeff – sweet potato pie and pumpkin pie are definitely friends. Maybe even friends that are related. Like cousins…or brothers. Either way, I say you invite ALL of the friends over this year (i.e. make a sweet potato pie AND a pumpkin pie)…and of course you can’t forget to include the sugared pecans. 🙂
Oh you absolutely need to try sweet potato pie, Ben! In truth, it’s very similar to pumpkin pie…so if you like the pumpkin version, I feel confident in saying you’ll like the sweet potato version. And sugared pecans make everything better, right??
I like the spices and the pecans. Not so sure about the sweet potato but i can see it would work well here.
cheers
sherry
Are sweet potatoes not a thing down there in Australia? You could certainly use the same concept with a pumpkin pie, too! (I know pumpkin is normally more savory in your area, but it does make a mighty mean pie!)
I love how this recipe came about by chance, such a fun and creative twist on a classic! The combination of creamy sweet potato pie and crunchy candied pecans is genius. The nutty, sugary topping really complements the smooth texture and spices of the pie, making it even more decadent.
One of the things I love the most about this recipe is the difference in textures. The flavor is amazing, but the crunchy sugared pecans combined with the creamy pie is just perfect. Thanks, Raymund!
I predict your son has a future as a chef. Job well done!
Haha – we’ll see! He certainly enjoys helping in the kitchen. 🙂 Thank you!