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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.

This Story Originally Appeared On sunset.com


Credit: Iain Bagwell

Recipe Summary

2 hrs
4 hrs 15 mins
2 hrs 15 mins
Serves 8


Ingredient Checklist


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

  • 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.

  • 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.

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

  • 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.

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


Adapted from Devil's Teeth Baking Company, San Francisco

Nutrition Facts

489 calories; calories from fat 46%; protein 6.4g; fat 25g; saturated fat 11g; carbohydrates 61g; fiber 3.1g; sodium 296mg; cholesterol 121mg.