Sweet-Potato-Pecan Pie Recipe

Name: Sweet-Potato-Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 frozen deep-dish pie crust, thawed, pierced all over with fork; 1 1-pound red-skinned sweet potato (yam), pierced with fork; 1/2 cup (packed) golden brown sugar; 2 tablespoons (1/4 stick) unsalted butter, melted; 1 tablespoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon salt; 3/4 cup light corn syrup; 2 large eggs; 1 cup (about 4 ounces) pecan halves

Servings: persons

1 frozen deep-dish pie crust, thawed, pierced all over with fork
1 1-pound red-skinned sweet potato (yam), pierced with fork
1/2 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) unsalted butter, melted
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup light corn syrup
2 large eggs
1 cup (about 4 ounces) pecan halves

1
Preheat oven to 400F.
2
Bake crust until pale golden, about 8 minutes; set aside.
3
Reduce oven temperature to 350F.
4
Cook sweet potato in microwave on high until tender, about 6 minutes per side.
5
Cut potato in half; scoop flesh into medium bowl and mash.
6
Measure 1 cup mashed potato; place in large bowl.
7
Whisk sugar and next 5 ingredients into mashed potato; spread mixture in prepared crust.
8
Whisk corn syrup and eggs in bowl to blend.
9
Stir in pecans.
10
Pour syrup mixture over potato mixture.
11
Bake pie until filling is set, puffed and brown, about 45 minutes.
12
Cool pie completely.
13
Serve at room temperature or refrigerate up to 1 day and serve cold.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 frozen deep-dish pie crust, thawed, pierced all over with fork, 1 1-pound red-skinned sweet potato (yam), pierced with fork, 1/2 cup (packed) golden brown sugar, 2 tablespoons (1/4 stick) unsalted butter, melted, and more.

Yes, Sweet-Potato-Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet-Potato-Pecan Pie

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