This sweet potato pecan pie recipe has a crunchy top with pecans, a hint of spices, and a perfectly sweet flavor in every slice. So, if you’re looking for a dessert that’s a little bit different and a whole lot of delicious, you’ve come to the right place.
For the absolute best texture in your sweet potato pecan pie, add 2 teaspoons of flour to the pie dough, and shape it into the plate before you add the filling. This simple trick will give you a perfectly crisp pie crust, every time.
Now, if you’re a fan of vintage pies, you’re in for a treat. You’ll also love my chocolate pie, a timeless favorite, and my chocolate coconut pie, a creamy pie that’s simply irresistible. And let’s not forget my oatmeal pie, an old-fashioned recipe that’s perfect for any occasion.
This recipe was found in the Beta Sigma Phi cookbook I purchased at an antique sale. So far the recipes have been fun to test and have turned out great. The vintage recipe book was published in 1968.
Table of Contents
Why I Love This Recipe
- Classic Flavors: This sweet potato pecan pie recipe is a traditional family favorite, thanks to its classic, sweet flavors of sweet potatoes.
- Surprise Crunch: The pecan topping adds a wonderful crunch to every bite, making this pie a truly unique dessert.
- Thanksgiving Hit: This pie is a must-have on your Thanksgiving table. It’s a festive dessert that will be a hit with your family and friends.
- Time-Tested: This vintage sweet potato pie recipe has stood the test of time. It’s a dessert that’s been loved for generations and will continue to be a favorite in your home.
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Key Ingredients
- Eggs: These will help to bind the sweet potato pie filling together, giving it a smooth and creamy texture.
- Cooked Sweet Potatoes: These are the star of the show, giving the pie its deliciously sweet and earthy flavor.
- Brown Sugar: This will add a rich, caramel-like sweetness to the pie filling.
- Corn Syrup: It helps to sweeten the pie and also gives it a bit of a chewy texture.
- Salt: A pinch of salt will enhance all the other flavors in the pie, making them more pronounced.
- Cinnamon, Ginger, Nutmeg: These spices will give the pie a warm, aromatic flavor that pairs perfectly with the sweet potatoes.
- Milk: This will make the pie filling creamy and smooth.
- Pecans: These will add a delicious crunchy and nutty flavor to the pie and make the perfect topping.
- Uncooked Pie Crust: This will hold all the sweet potato pie filling together and provide a buttery, flaky base for the pie.
Equipment
- Electric Mixer – You’ll need this to beat the eggs and mix the sweet potatoes with the other ingredients for the pie filling. It guarantees that everything is well-blended and smooth.
- Pie Plate – This is where you’ll prepare the unbaked pie shell. It holds the pie crust in place and provides the shape for your pie.
- Large Bowl – This is essential for mixing the pie filling ingredients. It gives you enough space to blend the sweet potatoes, eggs, and other ingredients without making a mess.
How to Make Sweet Potato Pecan Pie
Preparation
To start off, preheat your oven to 450˚ F. You’ll also need to make an unbaked pie shell in a pie plate.
Step 1 – Mix the Pie Filling
Begin by beating the eggs slightly in a large bowl. Then, add in the mashed sweet potatoes and mix until smooth. It’s okay if there are a few smaller lumps. Next, add the remaining pie filling ingredients except for the milk. Beat this mixture well.
Step 2 – Add the Milk and Fill the Pie Crust
After the previous step, blend in the milk. Then, pour this pie filling into the prepared pie crust. Finally, sprinkle the pecan topping over the filling.
Step 3 – Bake the Pie
Now, bake the pie at 450˚ F for 10 minutes. Without opening the oven, reduce the temperature to 350˚ F and bake for an additional 30-35 minutes. You’ll know the pie is done when the middle is set. Your sweet potato pecan pie is ready to serve.
Expert Tip
To prevent the center of your sweet potato pecan pie from becoming soggy, add 2 teaspoons of flour to the pie dough shaped into the pie plate before adding the filling. This simple step will help guarantee a perfect, crispy crust every time.
Recipe Variations
- Whole Pecans: Instead of chopping the pecans, place them in a pattern on the top of the pie filling before baking. This will give your sweet potato pecan pie a beautiful, decorative finish.
- Sweet Potato Filling: For a more intense sweet potato flavor, add an extra cup of mashed sweet potatoes to your pie filling. This will make the dessert even more delicious.
- Spice Blend: Experiment with the spices in your sweet potato pecan pie recipe. Add a pinch of cloves or allspice for a festive Thanksgiving twist.
- Nut Substitute: Not a fan of pecans? Feel free to substitute with your favorite nuts, like walnuts or almonds, for a different flavor and texture in your sweet potato pecan pie.
What to Serve With
- For a classic dessert pairing, serve your sweet potato pecan pie with a scoop of vanilla ice cream. The creamy, cool ice cream compliments the warm, spiced pie perfectly.
- If you’re a fan of whipped cream, top your sweet potato pecan pie with a generous dollop. The lightness of the whipped cream balances the rich, sweet flavors of the pie.
- For a cozy Thanksgiving or fall treat, pair your sweet potato pecan pie with a cup of hot coffee. The bitterness of the coffee is a great contrast to the pie’s sweetness.
Recipe FAQs
Yes, you can use canned sweet potatoes for this recipe. Just make sure to drain them well before mashing. However, fresh sweet potatoes will give your pie a better flavor and texture.
You can use any type of milk for this sweet potato pecan pie recipe. Whole milk will give the pie a richer, creamier texture, but you can also use 2% or even almond milk if you prefer.
The pie is fully cooked when the middle is set. It should have a slight jiggle, but not be liquidy. You can also insert a knife into the center of the pie – if it comes out clean, the pie is done.
Yes, you can substitute another type of nut for the pecans. Walnuts or almonds would be a great alternative and still give your sweet potato pie a delicious crunch.
Storing and Reheating
- Refrigerate: Leftovers can be stored in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap or store it in an airtight container to maintain its freshness.
- Freeze: You can also freeze it for up to two months. Just wrap it well in plastic wrap and then in foil to prevent freezer burn.
- Thawing Instructions: When you’re ready to enjoy your frozen sweet potato pecan pie, let it thaw in the refrigerator for 24 hours.
- Heating Instructions: If you prefer your sweet potato pecan pie warm, you can reheat individual slices in the microwave for about 20 seconds. Be careful not to overheat, as this can make the filling too runny.
More Sweet Potato-Inspired Recipes You’ll Enjoy
Serving Size
- What to Expect: This sweet potato pecan pie recipe yields enough for one 9-inch pie, plus some leftover filling if you use a traditional pie plate.
- How to Scale: If you’re using a deep dish pie plate, you can use all the filling for a more generous pie. Just make sure to follow the rest of the instructions as directed. If you’re using a traditional pie plate, you can save the extra filling to make mini sweet potato pecan pies in muffin tins.
Sweet Potato Pecan Pie
Ingredients
- 3 large eggs
- 1 ½ Cup cooked sweet potatoes
- ½ Cup firmly pack brown sugar
- 2 Tablespoons corn syrup
- 1 teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 ½ Cups milk
- ½ Cup pecans chopped
- 1 unbaked pie shell
Instructions
- Preheat oven to 450˚ F. Make and/or prepare an unbaked pie shell in a pie plate.
- Beat eggs slightly in a large bowl. Add in the sweet potato and mix until smooth. (It’s okay if there are a few smaller lumps.) Add the remaining ingredients except for the milk. Beat well.
- Blend in the milk. Pour into the prepared pie crust and sprinkle pecans over the filling.
- Bake at 450˚ F for 10 minutes. Without opening the oven door, reduce the temperature of the oven to 350˚ F and bake for an additional 30-35 minutes longer. Look for a set middle of the pie to know it’s done.
Comments & Reviews
Lynette Rice says
I can’t wait for you all to try this recipe! I love the creaminess of the sweet potato with the crunch of the pecans.