Photo: Iain Bagwell
Prep Time
2 Hours 15 Mins
Cool Time
2 Hours
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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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

Adapted from Devil's Teeth Baking Company, San Francisco

Ratings & Reviews


November 09, 2016
Delicious, made per recipe with the exception of whole milk. Frankly, I did not have heavy cream. My husband loved it. Next time I will cover the entire pie with the pecan mixture.