Pecan-Crusted Sweet Potato Pie

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 25%
  • Fat: 8.9g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.4g
  • Protein: 4.9g
  • Carbohydrate: 56.1g
  • Fiber: 2.2g
  • Cholesterol: 75mg
  • Iron: 1.6mg
  • Sodium: 248mg
  • Calcium: 65mg


  • 1 (9-inch) unbaked Cream Cheese Piecrust
  • 1 1/2 cups mashed cooked sweet potato (about 3/4 pound)
  • 1/3 cup packed dark brown sugar
  • 3 tablespoons evaporated fat-free milk
  • 3/4 teaspoon pumpkin-pie spice
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup packed dark brown sugar
  • 1/2 cup light-colored corn syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 large egg
  • 1/2 cup chopped pecans


  1. Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.
  2. Preheat oven to 350°.
  3. Combine sweet potato and next 5 ingredients (sweet potato through 1 egg) in a food processor, and process until smooth. Spoon mixture into prepared crust. Combine 1/2 cup brown sugar and next 5 ingredients (1/2 cup brown sugar through 1 egg); stir well with a whisk. Stir in pecans. Pour pecan mixture over sweet potato mixture. Bake at 350° for 1 hour or until almost set; shield edges of piecrust with foil after 20 minutes. Cool on a wire rack.
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