Torn Between Two Pies — Sweet Potato Pecan Pie

Sweet potato pecan pieThis recipe is excerpted from my e-book “I Can’t Even With Pumpkin Spice: 21 Recipes Celebrating the Real Flavors of Fall.” Order it here!

Torn between sweet potato and pecan pie? Not any more. Sweet Potato Pecan Pie is a tasty combination of both Thanksgiving favorites — a creamy, sweet potato filling with a crisp, pecan topping. This recipe is simple enough to whip up in a matter of minutes, but also special enough to headline a dessert table. You can bake sweet potatoes in the microwave — remember to pierce them with a fork to keep them from exploding — in about 10 minutes. If your to-do list is as long as your arm, pick up a refrigerated pie crust and a can of sweet potatoes (I won’t tell Martha if you won’t).

Sweet Potato Pecan Pie
Serves: 8
  • 1 refrigerated pie crust
  • 1 1/4 cups mashed, cooked sweet potatoes
  • 1/2 cup light brown sugar
  • 2 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • pinch nutmeg
  • pinch salt
  • 1/2 cup light corn syrup
  • 1 egg
  • 1 1/2 cup chopped pecans
  1. Preheat oven to 400 degrees. Place the pie crust in a 9-inch, deep-dish pie plate.
  2. Mix sweet potatoes, brown sugar, melted butter, vanilla, cinnamon, nutmeg and salt together in the bowl of an electric mixer. Pour into pie crust and set aside.
  3. Whisk corn syrup and egg together in a medium bowl. Stir in pecans and pour over sweet potato filling.
  4. Place pie in lower third of oven and bake until filling is set and golden brown, about 40-45 minutes. Cool pie completely.


Sweet potato pecan pie


  1. I would like to add that the sweet potatoes cooked wonderfully in the microwave, but I would recommend peeling them before mashing them. In fact, I was able to just pull the peel off the cooked potatoes. I substituted local honey for the corn syrup and it’s just heavenly!

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