Recipe by Lorrie Sterling
"Caramelized Pecan Topping makes this special! Evaporated milk may be used in place of the cream."
Watch video tips and tricks
1 (9 inch)
unbaked pie crust
cooked and mashed sweet potatoes
1 2/3 cups
packed brown sugar
THIS IS SOOO GOOD. I can't stop eating it. I've never really liked pumpkin pie but this is 10 stars. I used baked yams (1-1/2 lbs = 2 medium size yams - perfect for 2 cups), cut back sugar in the pie to 1/2 cup (1/4 cup white, 1/4 cup brown) and 1/3 cup brown sugar in the topping. I also used pumpkin pie spice (1 teaspoon) and 1/2 teaspoon cinnamon. Yam mixture seemed very runny when I put it in the pie crust but cooked up nicely. Watch the topping carefully under the broiler - cooks quickly. The ''Butter Flaky Pie Crust" was easy and delicious too. This pie IS NOT low cal but it doesn't have corn syrup or sweetened condensed milk (YEAH). You could probably make it with Splenda, egg beaters and fat-free half & half and it would still be good. My compliments to Lorrie ... this pie will definitely be on my holiday table!
This pie was just ok. It was better out of the fridge on the second day but I think I'll just stick to regular sweet potato pie.
Very smooth and creamy. I did add a dash of vanilla extract and 1/4 tsp. nutmeg to the recipe. Absolutely wonderful.
I used a deep pie crust though, and still found that I had a lot of mixture left over when finished.
The pie filling was really good, Too much sugar for the pecan topping!
I would make this agian with less sugar for the topping! This is a great pie for begginers really easy to follow.
Wonderful, my first ever attempt at a pie! The only mistake I made was when the recipe called for the sugar to be creamed together with the other ingred. I added the brown sugar to it... OOPS! Next time I won't put the brown sugar in the pie... I'll save it for the top.
I no longer fix "regular" sweet potatoes in the casserole with marshmellows on top...this is the only way my family will eat them now...
The best one I have found yet!
Great served warm, even keeps well and reheats for a couple of days.
Our two year old loved it and that says a lot!
This is absolutely the BEST sweet potato pie I've ever had!!! I did reduce the brownsugar in the topping to 1/3 cup and it was just perfect. Everyone loved it at thanksgiving and is already requesting I bake it for Christmas too.
* 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: 264
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
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.