Sweet Potato Pecan Pie Recipe - Allrecipes.com
Sweet Potato Pecan Pie Recipe

Sweet Potato Pecan Pie

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 9 inch pie Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
  3. Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
  4. Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
  5. Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 2003

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.

 
Most Helpful Critical Review
Nov 26, 2011

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.

 
Oct 20, 2007

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.

 
Dec 05, 2004

EXCELLENT!!! THE RECEIPE RESULTS IN SLIGHTLY MORE FILLING THAN NEEDED FOR NINE INCH PREPACKAGED PIE CRUST.

 
Sep 08, 2009

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.

 
Nov 04, 2010

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!!!

 
Dec 11, 2008

I love sweet potato pecan pie. I break my pecan halves into four pieces. It makes cutting the pie much easier!

 
Mar 07, 2008

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.

 

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Nutrition

  • Calories
  • 772 kcal
  • 39%
  • Carbohydrates
  • 66.7 g
  • 22%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 53.3 g
  • 82%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 383 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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