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Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

Although I tend to spend a long time thinking about and planning the side dishes for holiday dinners you just can't forget about the dessert! When I recently discovered the sweet potato casserole I was amazed at how well sweet potatoes work in sweet dessert like dishes and I have been wanting to try using them to make a sweet potato pie since. I was set to make a sweet potato pie for my Thanksgiving meal this year but just before I came across the concept of a sweet potato pecan pie which sounded so good that I had to quickly change my plans. A sweet potato pecan pie is essentially a pie with a layer of sweet potato pie topped with a layer of pecan pie. How can you go wrong rolling up two great pies into one? I just had to try it!

Most of the recipes that I found for sweet potato pies and pecan pies called for golden syrup but I decided to go with a maple twist and I used maple syrup instead. The pie was surprisingly easy to make; you simply mix the two different filling, pour them into the pie shell and bake. The sweet potato pecan pie turned out so amazingly well! The sweet potato pie filling spiked with pumpkin pie spices and bourbon with the hint of maple was so good! The maple pecan pie was of course just as good as the last time that I made it and it went really well with the sweet potato pie. This of one of those cases where the sum of the parts is better than the individual components. Even thought the sweet potato pie was really good by itself and the pecan pie was really good by itself, together they were even better! I could not stop there and I topped the sweet potato pecan pie off with some maple pecan ice cream with a hit of bourbon.

Sweet Potato Pecan Pie

A sweet potato pie topped with a pecan pie!


Servings: makes 6+ servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

Printable Recipe
Ingredients
  • 2 cups sweet potato, roasted, scooped and mashed
  • 2 eggs, lightly beaten
  • 1/2 cup brown sugar
  • 1/4 maple syrup (or golden syrup)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 tablespoons bourbon (optional)
  • 1 pie crust
  • 1 1/2 cups pecan halves
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup (or golden syrup)
  • 2 eggs (lightly beaten)
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon (optional)
Directions
  1. Mix the sweet potatoes, eggs, sugars, vanilla, cinnamon, ginger, nutmeg and bourbon in a large bowl and pour it into the pie crust.
  2. Place the pecans on top of the sweet potato filling.
  3. Mix the sugar, maple syrup, eggs, butter, vanilla and bourbon and pour it on top of the pecans.
  4. Bake in a preheated 375F oven until the pastry id golden brown and the pecan layer is set, about 40-60 minutes.

Similar Recipes:
Pecan Pie
Butter Tarts
Sweet Potato Casserole
Sweet Potato Bread with Pecan Praline Sauce
Baked Sweet Potato Oatmeal with Pecan Streusel
Medjool Date Pecan Pie

The rest of my Thanksgiving meal:
Parmesan and Sage Roasted Turkey Breast
Cranberry Chutney
Blue Cheese Green Bean Casserole
Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage
Maple Pecan Ice Cream
Twice Baked Sweet Potato Potato Skins with Pecan Streusel (aka Individual Sweet Potato Casserole)

71 comments:

VeggieGirl said...

Definitely can't forget about the dessert! :)

The Cooking Photographer said...

Print! This looks fantastic! Thanks Kevin.

Queen B. said...

ooooooooooooo MY GOSH.......YUM !

Ciao Chow Linda said...

The pie looks dynamite good. To top with that ice cream takes it wayyy over the top. This may be on my Thanksgiving dessert menu.

Susan @ SGCC said...

That pie looks dreamy, Kevin! Hope you had a happy Thanksgiving!

Mags said...

This recipe makes my teeth hurt (but in a good way!) YUM.

Natalie said...

This dessert looks so fantastic! At our Thanksgiving here in Texas we always have a sweet potato pie and pecan pie, maybe this year I can freak everyone out (in a good way) and show up with one of these!

Helene said...

You have inspired me to make a sweet potato pie. Never had it before but that looks yummy.

Sheila said...

Wow! Pie has never looked so seductive and delicious! I think I will have to make a whole one and put away half for myself! Thank you :)

toni said...

This is definitely food porn, Kevin. ;-)

Jenn said...

I love sweet potatoes. I LOVE pecan pie. Combining to the two together. Genius!!! I'm saving this one for sure. Maybe I'll just make it for Thanksgiving.

Marina said...

The fist mesure of maple syrup is 1/4 cup ?
I'd like very much to try this recipie... It looks really good!

WannabeVirginia W. said...

oh my goodness this looks delicious. Definitely trying this recipe.

Nina Timm said...

Do you know Keven that I always had a problem with a pumpkin pie in the sense that it has very little crunch......you come and solve the problem for me.This is spot on!!!

Judy said...

WOW! this looks amazing! =) I have to try this one for sure!

PATRICIA ROY said...

I can't wait to try this. I can see this becoming my all-time favorite pie.

Rosa's Yummy Yums said...

OMG, that looks incredibly scrumptious! I am drooling...

Cheers,

Rosa

We Are Not Martha said...

I love sweet potato pie! But adding pecans to it makes it all the better :)

Lynda said...

This dessert looks really addictive; hope you had a great thanksgiving!

frockandfork said...

what a great idea to use sweet potato in baking! I have to try it out some time soon :) Your pie looks delish!

chriesi said...

Mmm...irresistible!

Kevin said...

Marina: 1/4 cup of maple syrup is correct. I have updated the recipe.

Jennifer said...

This is soooo amazing!!! I am making this ice cream ASAP!

angela@spinachtiger said...

Your timing is good. We are having a shortage of pumpkin, so this may be the new pumpkin pie.

Taste of Beirut said...

Looks totally sinful! The kind of dessert that would be a big hit here in Dallas!

Divina Pe said...

Wow, that looks amazing. It's unforgettable

kimberleyblue said...

that's quite the dessert! it definitely has me drooling for a piece.

looks absolutely fantastic, i can't wait to try it myself!

Tricia said...

Hey Kevin,

Your Sweet Potato Pecan Pie looks absolutely divine!

Can't wait to get my hands on it!

Thanks for sharing the recipe!!

p/s: Love those ready made pie crust! Makes life so much easier!

Anncoo said...

This is so special and creative :D

Tiffiny Felix said...

I'm eating my breakfast oatmeal and wishing it was a piece of this pie! :)

Joanne said...

Forget about planning my own Thanksgiving meal, I can just "copy" yours! This is one of the best desserts I have ever seen.

Dawn said...

I want to know who are the lucky people who got to eat all this? Damn fine pie!

Becky said...

i've been following your blog for a while, and you just post great recipe after great recipe! i needed a good dessert for a dinner party this weekend, and this looks like the perfect choice. love your photos.

Thallian said...

I know what I'm bringing to work on November 25th..

Ferni's Food said...

yum looks so delicious!

The Bella Girls said...

I hope they have this dessert in Heaven!

The Blonde Duck said...

Popped in from Julie's! This pie looks wonderful!

Fuschia and Teal said...

Yours is my new favourite blog! I can't wait to try all the delicious recipes you've posted!

George Gaston said...

Kevin... There is a classic sweet potato casserole down here in the South (US) that I have always thought would be good as a pie. Now you have done just that... I can't wait to try this scrumptious pie! Thanks…

teresa said...

oh i just want to dig into that now, fantastic!

Memória said...

My mom LOVES sweet potato pie and pecan pie. I must make this for her!

Do you have the recipe for the ice cream?!

Barbara said...

Your pie looks wonderful- especially with the ice cream on top! Good combo of flavors! I make a sweet potato pie but it's a savory pie- think it was a Martha Stewart recipe years ago. I'll be anxious to try your dessert pie now.

Mansi said...

I love how you pair ingredients together, adn that dollop of ice cream just makes it irrestible!

btw, I'd like to invite you to send in some goodies for sweet celebration contest on my blog if u can!

Belle & Ward said...

This sounds incredibly delicious! I like that the two together are even better than each on its own (and they're both pretty good on their own!) ~ Belle

Domestic Goddess said...

Wow, fabulous recipe.

Lauren said...

Kevin, this looks divine! I'm drooling!!

The Duo Dishes said...

Don't you need a set of recipe testers? We can fly from LA if you like...

Jackie said...

Hi Kevin

I was wondering what type of Maple Syrup did you use for the sweet potato pecan pie and the maple pecan ice cream. Grade A Light, medium, dark or Grade B.etc.

homecooked said...

Looks like a perfect finish for any special meal!

Kevin said...

Jackie: I normally use the B grade, medium or amber maple syrup for cooking as it has more flavour.

Lea Ann said...

This is absolutely an awesome photo. It looks so delicious. I'm preparing the ice cream this afternoon. Wish I had the ingredients to make the pie with it.

Shelly W said...

I'm a pumpkin pie fiend, but I'd definitely be down for a slice or two of this!

pigpigscorner said...

oh wow!! This is AMAZING!

aj1a said...

Made this last night. The other half LOVED it! What a great pie for the Fall!

Anna said...

This recipe is perfect! I have been looking for a great new pie recipe for Thanksgiving dinner! Thanks a bunch!

Duo Dishes said...

OMG - Drooling! This is being MADE next week. Looks amazing!!!! Do you have the recipe for the ice cream?! Yay!

Kevin said...

Duo Dishes: Maple Pecan Ice Cream Recipe

*amy said...

Kevin, do you think this recipe would work with pumpkin instead of sweet potato? My host is already planning on sweet potato casserole, but i love the idea of pecan and pumpkin together as well and all the maple syrup sounds fantastic--much better than corn syrup.

Kevin said...

*amy: Yes this recipe will work with pumpkin. I find that pumpkin and sweet potatoes are pretty interchangeable.

Anonymous said...

I've made this pie twice and love it, but I have one question. Has anyone else had left over pecan filling? Both times I've only had room for half of the recipes amount.

Kevin said...

Anonymous: Glad you like it! It should all fit in your average 9 inch pie plate...

Dr. Lemurpants said...

I don't have an ice cream maker. . . what do you think about adding a small amount of finely crumbled/chopped thick maple bacon to the pecan filling? Is that too much? This recipe sounds brilliant, thanks.

Kevin said...

Dr. Lemurpants: Bacon would go really well in this! Brilliant!

Anonymous said...

Why are there two listings of brown sugar, eggs, vanilla, and maple syrup in the ingredients list?

Jessica Butler said...

If you get a standard pie crust from the store, all the mix does not fit. It over flowed. I should have made two pies or one deep dish. It is still cooking though and I only could fit half of the glaze for the pecans.

Seveninnercircles said...

I made this without the crust. DOUBLE IT, you will need to! No words to explain this one. You will never go back to the marshmallows in top recipe.

Kevin said...

Anonymous: Those ingredients are used both in the sweet potato pie layer and in the pecan pie layer. The ingredients are listed in the order that they are used. Enjoy!

Nathan said...

Are these yams or sweet potatoes? They don't look like sweet potatoes. Sweet potatoes are yellow and your pie is orange.

Kevin said...

Nathan: There is a lot of confusion out there about sweet potatoes and yams! Sweet potatoes can have different colours including beige through white, red, pink, violet, yellow, orange, and purple and the ones that are most common around here are the orange fleshed ones. Some more info on sweet ptatoes and yams:
http://en.wikipedia.org/wiki/Sweet_potato
http://en.wikipedia.org/wiki/Yam_(vegetable)

Staci DeShasier said...

This sounds like just what I have been looking for! I am wondering if the eggs are essential to the recipe? My son is allergic so I would like to omit.

Kevin Lynch said...

Staci DeShasier: The eggs are there to make the pie layers set and hold their shape. I have never tried it but you may be able to replace each egg with 2 tablespoons of cornstarch which would work as a thickener.

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