Sweet Potato Pecan Pie Recipe

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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.

—FREDDY PARKER

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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.

—elizabeth_atl

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38 Ratings

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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.

—smitten_kitten

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Dec 05, 2004

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

—BRGLEPIDOPTERA

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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.

—Ooma

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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!!!

—Tami Baity

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Dec 11, 2008

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

—Susan

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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.

—piemaker1001

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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.

Nutritional Information

Sweet Potato Pecan Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 772
Calories from Fat: 479

% Daily Value *
Total Fat 53.3g 82 %
Saturated Fat 20.8g 104 %
Cholesterol 151mg 50 %
Sodium 383mg 15 %
Potassium 430mg 12 %
Total Carbohydrates 66.7g 22 %
Dietary Fiber 4.1g 16 %
Protein 9.1g 18 %
Sugars 37.7g
Vitamin A 118 %
Vitamin C 10 %
Calcium 22 %
Iron 20 %
** Thiamin 30 %
Niacin 26 %
Vitamin B6 12 %
Magnesium 20 %
Folate 20 %

* 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.