Recipe by bluebayou
"This is the perfect Thanksgiving pie. Sweet potatoes and pecans make such a wonderful combination. And everyone know it wouldn't be Thanksgiving without pie."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (9 inch)
unbaked pie crust
unsalted butter, melted
cooked and mashed sweet potatoes
light brown sugar
freshly grated nutmeg
dark corn syrup
1 1/2 cups
heavy whipping cream
Really tasty and rich. Makes for a good and easy holiday pie. However, I would recommend using a deep dish crust. We had too much filling to put into a regular crust.
It was good, but not outstanding. I made this pie and a regular pecan pie at Thanksgiving and everyone preferred the traditional pecan. I had no trouble with the recipe being too much filling for my pie plate, but it was a full sized plate and not a disposable aluminum one.
So yummy! Definitely a comfort food delicacy in my book. I tried it two ways. Once with the seasoning the listed and another with 2 teaspoons of "McCormik's Pumpkin Pie Spice" (which includes: Cinnamon, Ginger, Nutmeg, and Allspice...if you like a lot of cinnamon then you have room to add more here. But they both came out fantastic. I served it up with Dulce de Leche ice cream and had everyone melting in their seats with each bite. My pie experts said it was a definite must have.
EXCELLENT!!! THE RECEIPE RESULTS IN SLIGHTLY MORE FILLING THAN NEEDED FOR NINE INCH PREPACKAGED PIE CRUST.
I used Splenda brown sugar and egg substitute. All I had on hand was fat free l/2 & l/2 rather than evaporated milk. Since there is no sugar free Karo that I know of, I used Karo syrup. Didn't use the topping of whipped cream and the pie was still simply scrumptious. So this is a great recipe for a diabetic diet or just simply watching cholesterol and fat count...that is if you make it as I did. The pecans really added a nice touch.
O my gosh, YUM!! The reason for 4 stars, and not 5, is the dark corn syrup in this recipe, which I don't care for. As an alternative, I took the 1/2 cup measure and filled it 2/3 full of honey, and topped it off with molasses. This way, the liquid measurements are the same as the original recipe, without the corn syrup. Off the bat, I used a deep dish 9" pie shell. It's what I had on hand in my freezer, and the filling fit perfectly. O my word, my husband said if we were not already married, this pie would cause him to propose!! I didn't make the whipped cream. The pie by itself is divine!! Thanks for sharing!!!
I love sweet potato pecan pie. I break my pecan halves into four pieces. It makes cutting the pie much easier!
Amazing pie! This was actually the first (of many) pies that I ever made, and I found it very easy to follow. It it also my favorite (so far). I did find that it was too much filling, causing it to overflow in my oven and create a "pie-saster," but it was salvaged and came out great.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Pecan Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 479
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This is a satisfying Southern dessert that's perfect in fall and winter.
Watch how to make classic sweet potato pie—it’s far easier than pumpkin.
Put a sweet, chocolate twist on classic pecan pie with this recipe.