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Sweet-Potato Pecan Pie

Photo: Iain Bagwell
Prep time 2 hrs, 15 mins
Cool time 2 hrs
Yield

Serves 8

We adapted this recipe from Devil's Teeth Baking Company to create a border that shows off the bright filling. To completely cover the pie, just double the topping.

Ingredients

  • 1/2 recipe Crisp and Tender Pastry
  • FILLING
  • 2 1/4 pounds orange-fleshed sweet potatoes, such as Garnet (sometimes called "yams")
  • 3 large eggs
  • 2/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 3 tablespoons heavy whipping cream
  • 3 tablespoons melted unsalted butter
  • 2 1/2 teaspoons vanilla extract
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon nutmeg
  • PECAN TOPPING
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon dark corn syrup
  • 1 tablespoon melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup coarsely chopped pecans

Nutrition Information

  • calories 489
  • caloriesfromfat 46 %
  • protein 6.4 g
  • fat 25 g
  • satfat 11 g
  • carbohydrate 61 g
  • fiber 3.1 g
  • sodium 296 mg
  • cholesterol 121 mg

How to Make It

  1. Make pastry as directed in a regular 9-in. pie pan. Let cool.

  2. Meanwhile, preheat oven to 375° and make filling: Bake sweet potatoes in a shallow pan until very tender when pierced, 1 1/4 to 1 3/4 hours. Let cool. Scoop flesh into a food processor and purée until smooth. Measure 2 cups; save extra for soup or another use.

  3. Reduce oven to 350°. With a mixer, beat eggs in a large bowl until frothy. Beat in remaining filling ingredients until blended. Pour into crust and spread level. Wrap pie rim with 4 strips of foil.

  4. Bake pie 30 minutes. Meanwhile, in a small bowl, stir together topping ingredients except pecans until smooth. Stir in pecans.

  5. Remove foil from pie. Evenly drop small spoonfuls of pecan mixture in a border around edge of pie. Continue to bake until center jiggles only slightly when shaken gently, 15 to 20 minutes. Let cool on a rack at least 2 hours.

  6. Make ahead: Through step 2 or the whole pie, up to 1 day.