Sweet Potato Pecan Pie Ii

Indulge in the ultimate Southern dessert fusion with Sweet Potato Pecan Pie II, a heavenly combination of creamy sweet potato filling and a luscious pecan topping baked into a flaky pie crust. This show-stopping pie layers buttery mashed sweet potatoes, spiced with cinnamon and nutmeg, beneath a rich, caramelized pecan mixture sweetened with light corn syrup and brown sugar. Perfect for holiday gatherings, this pie offers the best of two beloved classics in every slice. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible finish. With its rich flavors, beautiful presentation, and comforting textures, this sweet potato pecan pie is bound to become a new favorite at your table!

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 2 large sweet potatoes
• 4 tablespoons unsalted butter
• 0.5 cup granulated sugar
• 0.25 cup brown sugar
• 0.5 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 2 large eggs
• 1 unbaked 9-inch pie crust
• 1.5 cups pecan halves
• 0.75 cup light corn syrup
• 0.5 cup dark brown sugar
• 1 large egg
• 2 tablespoons melted unsalted butter
• 0.25 teaspoon salt

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and cube the sweet potatoes, then boil them in a pot of water for about 15 minutes or until fork-tender.

Step 3

Drain the sweet potatoes and transfer them to a mixing bowl. Mash until smooth using a masher or fork.

Step 4

Add 4 tablespoons of butter, 1/2 cup granulated sugar, 1/4 cup brown sugar, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and 2 large eggs to the mashed sweet potatoes. Mix until well combined.

Step 5

Place the unbaked 9-inch pie crust onto a pie pan. Pour the sweet potato filling into the crust and spread evenly.

Step 6

In a separate mixing bowl, combine pecan halves, light corn syrup, dark brown sugar, 1 large egg, melted unsalted butter, and salt. Stir until well mixed.

Step 7

Carefully spoon the pecan mixture over the sweet potato layer in the pie crust, spreading it evenly.

Step 8

Place the pie in the preheated oven and bake for 50–60 minutes. The filling should be set but still slightly jiggly in the center.

Step 9

Remove the pie from the oven and let it cool completely on a wire rack before serving.

Step 10

Slice and serve with whipped cream or vanilla ice cream, if desired.

Nutrition Facts

Serving size	(1441.8g)

Amount per serving	% Daily Value*
Calories	4737.3

Total Fat 284.7g	0%
Saturated Fat 92.0g	0%
Polyunsaturated Fat g
Cholesterol 864mg	0%
Sodium 1518.5mg	0%
Total Carbohydrate 532.7g	0%
Dietary Fiber 29.6g	0%
Total Sugars 409.2g
Protein 46.1g	0%

Vitamin D 121IU	0%
Calcium 497.2mg	0%
Iron 12.9mg	0%
Potassium 1200.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 3.8%

Carbs: 43.7%