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Sweet Potato Pecan Pie


"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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servings 772 cals
Original recipe yields 8 servings (1 9 inch pie)


  • Calories:
  • 772 kcal
  • 39%
  • Fat:
  • 53.3 g
  • 82%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 383 mg
  • 15%

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.

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{{model.addEditText}} Print
  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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Read all reviews 33
  1. 39 Ratings

Most helpful positive review

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

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 ...

Most helpful
Most positive
Least positive

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.

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:...


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'...

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, ...

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...

This recipe was attempted on Thanksgiving Day to take to a freindly pot luck get together 3 pies were made and turned out to be wonderful, thank you to Sandra for the recipe.

I have been making this pie for years, at least five. My dad asked for it on Thanksgiving after eating a version of it in New Orleans. This is now the go-to pie for Thanksgiving, everyone's favo...