Sweet Potato Pecan Pie

Pecan Topped Sweet Potato Pie
Diana Rattray
  • 67 mins
  • Prep: 12 mins,
  • Cook: 55 mins
  • Yield: 1 pie (serves 8)
Ratings (10)

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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What You'll Need

  • 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

How 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. 
  1. Return the pie to the oven and bake 25 minutes longer, or until a toothpick inserted in center comes out clean.
  2. Serve with whipped cream or whipped topping.
Nutritional Guidelines (per serving)
Calories 623
Total Fat 42 g
Saturated Fat 14 g
Unsaturated Fat 14 g
Cholesterol 160 mg
Sodium 192 mg
Carbohydrates 58 g
Dietary Fiber 4 g
Protein 9 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)