I can’t choose between a sweet potato pie or pecan pie at Thanksgiving so I made this mashup that’s so dang on good. I fill my homemade crust with a smooth sweet potato filling, bake a little then add a crisp sweetened pecan filling on top. You get a custardy silky texture that tastes so great with that crunchy sweet topping. It’s legit the best of both worlds. Scoop on a littel of my big mama’s vanilla ice cream for good measure. Plus I have a tutorial video below to help ya out!
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Video Tutorial
How to Make Sweet Potato Pecan Pie
Step 1: In a medium sized bowl, whisk together flour, sugar and salt.
Next, add the cold butter cubes to flour and, using your pastry cutter or hands, cut the butter into the flour mixture until various sized crumbs appear. Slowly add the cold water into the flour until a ball of dough forms. Start with a ¼ cup and add more water if needed. Knead the dough quickly to bring it together. Don’t worry if there is any flour left in the bowl.
Step 2: Remove the dough from the bowl, round into a ball and place into a clean bowl. Cover tightly with plastic wrap and rest in the refrigerator for 45-55 minutes. Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it. Using a rolling pin, quickly roll dough out to about 1/4-1/3 inch thickness
Step 3: Add your pie dough to your pie plate. Freeze the crust for 10 minutes. Remove the crust from the freezer, line with parchment paper and add pie weights. Brush with egg wash (just 1 egg and 1 teaspoon of water whisked together) then bake for 6-8 minutes or until a pale golden color at 400 degrees. Remove then lower the temp to 350 degrees.
Step 4: For the sweet potato pie filling, use a hand mixer and a large bowl, whisk together sweet potato, sugar, butter, eggs, vanilla, cinnamon and nutmeg until smooth. Add your filling to pie crust and cover with foil. Bake for 40-45 minutes.
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Step 5: Remove pie from the oven and let rest (covered) for 10 minutes. Then, gently spoon the pecans over the top of the pie. Place pie back in the oven and bake for an additional 20-25 minutes or until pie is set and the crust is golden brown. Cool on a wire rack for 2 hours. Refrigerate overnight.
Sweet Potato Pecan Pie Recipe
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Ingredients
For the Pie Crust (Double if using a deep pie plate!)
- 1 1/4 cup all purpose flour
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup very cold unsalted butter cut in cubes
- 1/4-1/3 cup very cold water
For the Sweet Potato Pie Filling
- 1 cup sweet potato mashed
- 1/4 cup salted butter melted and cooled
- 1 1/2 cup granulated sugar
- 2 large eggs beaten
- 2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
For the Pecan Pie Topping
- 1 large egg room temperature and beaten
- 1 1/4 cup chopped pecans
- 1/4 cup granulated sugar
- 2 tbsp light brown sugar packed
- 1/3 cup Karo’s Corn Syrup
- 1 tsp vanilla extract
Instructions
For the Crust
- (if using a deep pie dish, double this recipe). In a medium sized bowl, whisk together flour, sugar and salt.
- Next, add the cold butter cubes to flour and, using your pastry cutter or hands, cut the butter into the flour mixture until various sized crumbs appear.
- Slowly add the cold water into the flour until a ball of dough forms. Start with a ¼ cup and add more water if needed. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
- Remove the dough from the bowl, round into a ball and place into a clean bowl. Cover tightly with plastic wrap and rest in the refrigerator for 45-55 minutes.
For the Sweet Potato Pie Filling
- Using a hand mixer and a large bowl, whisk together sweet potato, sugar, butter, eggs, vanilla, cinnamon and nutmeg until smooth then set aside.
For the Pecan Pie Filling
- In a large bowl, combine the beaten egg, pecans, both sugars, corn syrup and vanilla.
To Assemble
- Preheat the oven to 400 degrees.
- Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it. Using a rolling pin, quickly roll dough out to about 1/4-1/3 inch thickness and place in your pie plate. Freeze the crust for 10 minutes.
- Remove the crust from the freezer, line with parchment paper and add pie weights. Brush with egg wash (just 1 egg and 1 teaspoon of water whisked together) then Bake for 6-8 minutes or until a pale golden color.
- Remove crust from the oven, reduce oven temperature to 350 degrees and place a baking sheet on the lowest oven rack.
- Slowly pour sweet potato filling into the crust and carefully cover with a piece of aluminum foil.
- Place the pie on the preheated baking sheet in the oven and bake for 40-45 minutes.
- Remove pie from the oven and let rest (covered) for 10 minutes. Then, gently spoon the pecans over the top of the pie.
- Place pie back in the oven and bake for an additional 20-25 minutes or until pie is set and the crust is golden brown.
- Cool on a wire rack for 2 hours. Refrigerate overnight. Serve with whipped topping or vanilla ice cream, if desired.
Video
Notes
Nutrition
Recipe Tips
- Bake the Sweet Potatoes: A lot of recipes call for boiling or steaming sweet potatoes before making the filling. But, I find that both methods make the sweet potatoes watery and soupy. Roasting much better flavor. Just roast at 375 for about an hour.
- Don’t Over Bake: Keep a close eye during baking. When done, the center of the pie should have a slight jiggle; it will continue to set during the rest period. A knife inserted in the edge of the pie should come back moist, but clean.
- Give it a Rest: I promise that if you cut into it too early, it’s gonna be a hot mess. For best results, let the pie sit at room temp for at least 2 hours after baking. Then, cover loosely and rest overnight (a full 24 hours, if possible) in the fridge.
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I’m so glad you baked this pie! It was my favorite at Pappadeaux but since the pandemic they no longer make it. Thank you!
1 1/2 cups of sugar in the sweet potato pie filling? To 1 cup of sweet potato? That seems like a lot. Is that a typo?
Not a typo. You can easily adjust the sugar if you would like. Start with a cup and taste and see if it is to your preference.