Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

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"Caramelized Pecan Topping makes this special! Evaporated milk may be used in place of the cream."
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servings 519 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 60.9g
  • 20%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Bake sweet potatoes until tender, peel and mash. Make sure all lumps are removed, straining if necessary.
  2. Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
  3. Bake in preheated oven at 400 degrees F (205 degrees C) 45-55 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on rack.
  4. To make Caramelized Pecan Topping: Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.


  1. 65 Ratings

Most helpful positive review

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 th...

Most helpful critical review

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.

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Least positive

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 th...

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 mixt...

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.

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!

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! ...

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 re...

YUMMY! This pie was absolutely delicious, and was a hit at Thanksgiving. I accidentally used half-and-half instead of light cream, but that worked out fine. I didn't find the sweet potato mix...

I took this to a "southern" style dinner and it was thoroughly enjoyed (especially the topping). While I would make it again, would try decreasing the filling sugar a bit. Yum!

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