Sweet Potato Pecan Pie | Torn Between Two Pies

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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.

Sweet Potato Pecan Pie Shortcuts

You can bake sweet potatoes in the microwave — remember to pierce them with a fork to keep them from exploding — in about 10 minutes. Canned sweet potatoes, drained and mashed will also work. If your to-do list is as long as your arm, a refrigerated pie crust and canned sweet potatoes make quick work of getting this pie in the oven. Grab a boxed pie crust found in the refrigerated section of your grocery store, not the frozen pie crusts that are already in an aluminum pie tin. 

If you’re looking for other delicious desserts for your Thanksgiving table, check out my No Bake Cranberry Cheesecake, Milky Way Cake, and my Alsatian Apple Tart.
Thaw your refrigerated pie crust for 15-20 minutes before unrolling it. If it’s too stiff it may rip when you unroll it.
Canned sweet potato makes this pie quick to put together but you can substitute homemade cooked sweet potatoes if you prefer.
9-inch pie plate
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Mashing and stirring. You can do it!

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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