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

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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Ingredients Edit and Save

Original recipe makes 1 -9-inch pie Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2006

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!

Most Helpful Critical Review
Dec 02, 2013

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.

Dec 05, 2005

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.

Dec 01, 2003

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.

Sep 29, 2003

Great served warm, even keeps well and reheats for a couple of days. Our two year old loved it and that says a lot!

Dec 22, 2004

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.

Nov 14, 2003

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!

Nov 29, 2004

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.


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

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

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