Sweet Potato Pecan Pie

Pecan Topped Sweet Potato Pie
Diana Rattray
Ratings (10)
  • Total: 67 mins
  • Prep: 12 mins
  • Cook: 55 mins
  • Yield: 1 pie (serves 8)
Nutritional Guidelines (per serving)
623 Calories
42g Fat
58g Carbs
9g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fabulous sweet potato pecan pie is made to perfection in a partially-baked pie crust.

Spike this pie with a little bourbon or brandy, or keep it non-alcoholic with orange juice.

Serve the pie with whipped cream or a scoop of ice cream—whatever strikes your fancy!

Three Ways to Cook Sweet Potatoes

Oven Baked:

  1. Heat the oven to  400 F (200 degrees C/Gas 6).
  2. Prick whole unpeeled sweet potatoes with a fork in several places.
  3. Arrange on a rack in the oven with a large piece of foil or pan on the rack below (to catch drips).
  4. Bake for 45 to 55 minutes, or until they are fork-tender.

Microwave Baked:

  1. Arrange whole unpeeled sweet potatoes in the microwave.
  2. Microwave on high power for about 6 to 8 minutes, rotating a half-turn about halfway through the cooking time.


  1. Put sliced or diced peeled sweet potatoes in a large saucepan and cover with water.
  2. Cover the pan and bring to a boil over high heat. 
  3. Reduce heat to medium-low and continue boiling for about 20 to 25 minutes, or until very tender.

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  • 1 pastry-lined pie shell
  • 2 cups cooked, peeled sweet potatoes*
  • 4 ounces (1/2 cup) unsalted butter, divided
  • 1/2 cup heavy cream
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • dash of salt
  • 2 tablespoons brandy, bourbon, or orange juice
  • 1/2 cup dark corn syrup
  • 1 cup pecan halves

Steps to Make It

  1. Preheat over to 425 F.

  2. Line the pie crust with foil and fill with pie weights; bake for 12 minutes. Remove the pie weights and foil and set aside.

  3. Mash sweet potatoes with half of the butter (1/4 cup). Let cool. Add heavy cream, brown sugar, eggs, vanilla, spices, and brandy, bourbon, or orange juice. Beat until fluffy; turn into pie crust.

  4. Bake at 375 F for 20 minutes.

  5. Combine remaining 1/4 cup butter with corn syrup and pecans; sprinkle evenly over the top of the pie. 

  6. Return the pie to the oven and bake 25 minutes longer, or until a toothpick inserted in center comes out clean.

  7. Serve with whipped cream or whipped topping.