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!
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
- Mix the sweet potatoes, eggs, sugars, vanilla, cinnamon, ginger, nutmeg and bourbon in a large bowl and pour it into the pie crust.
- Place the pecans on top of the sweet potato filling.
- Mix the sugar, maple syrup, eggs, butter, vanilla and bourbon and pour it on top of the pecans.
- Bake in a preheated 375F/190C oven until the pastry id golden brown and the pecan layer is set, about 40-60 minutes.
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VeggieGirl says
October 16, 2009 at 1:19 amDefinitely can't forget about the dessert! 🙂
The Cooking Photographer says
October 16, 2009 at 1:25 amPrint! This looks fantastic! Thanks Kevin.
Queen B. says
October 16, 2009 at 1:41 amooooooooooooo MY GOSH…….YUM !
Ciao Chow Linda says
October 16, 2009 at 1:55 amThe 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 says
October 16, 2009 at 2:00 amThat pie looks dreamy, Kevin! Hope you had a happy Thanksgiving!
Mags says
October 16, 2009 at 2:04 amThis recipe makes my teeth hurt (but in a good way!) YUM.
Natalie says
October 16, 2009 at 2:07 amThis 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 says
October 16, 2009 at 2:10 amYou have inspired me to make a sweet potato pie. Never had it before but that looks yummy.
Tonya Shipp says
November 24, 2018 at 2:23 amThis recipe is definitely good for a first-timer with the special treat of getting 2 pies in 1.! It tastes great with whipped topping!
Sheila says
October 16, 2009 at 2:54 amWow! 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 says
October 16, 2009 at 2:54 amThis is definitely food porn, Kevin. 😉
Jenn says
October 16, 2009 at 2:57 amI 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 says
October 16, 2009 at 3:05 amThe fist mesure of maple syrup is 1/4 cup ?
I'd like very much to try this recipie… It looks really good!
WannabeVirginia W. says
October 16, 2009 at 3:12 amoh my goodness this looks delicious. Definitely trying this recipe.
Nina Timm says
October 16, 2009 at 3:18 amDo 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 says
October 16, 2009 at 3:22 amWOW! this looks amazing! =) I have to try this one for sure!
PATRICIA ROY says
October 16, 2009 at 3:39 amI can't wait to try this. I can see this becoming my all-time favorite pie.
Rosa's Yummy Yums says
October 16, 2009 at 3:45 amOMG, that looks incredibly scrumptious! I am drooling…
Cheers,
Rosa
We Are Not Martha says
October 16, 2009 at 3:54 amI love sweet potato pie! But adding pecans to it makes it all the better 🙂
Lynda says
October 16, 2009 at 4:41 amThis dessert looks really addictive; hope you had a great thanksgiving!
Anonymous says
October 16, 2009 at 7:13 amwhat a great idea to use sweet potato in baking! I have to try it out some time soon 🙂 Your pie looks delish!
chriesi says
October 16, 2009 at 8:22 amMmm…irresistible!
Kevin says
October 16, 2009 at 10:41 amMarina: 1/4 cup of maple syrup is correct. I have updated the recipe.
Jennifer says
October 16, 2009 at 11:13 amThis is soooo amazing!!! I am making this ice cream ASAP!
angela@spinachtiger says
October 16, 2009 at 11:33 amYour timing is good. We are having a shortage of pumpkin, so this may be the new pumpkin pie.
Taste of Beirut says
October 16, 2009 at 11:46 amLooks totally sinful! The kind of dessert that would be a big hit here in Dallas!
Divina Pe says
October 16, 2009 at 1:35 pmWow, that looks amazing. It's unforgettable
kimberleyblue says
October 16, 2009 at 2:20 pmthat's quite the dessert! it definitely has me drooling for a piece.
looks absolutely fantastic, i can't wait to try it myself!
Tricia says
October 16, 2009 at 2:38 pmHey 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 says
October 16, 2009 at 2:42 pmThis is so special and creative 😀
Tiffiny Felix says
October 16, 2009 at 2:57 pmI'm eating my breakfast oatmeal and wishing it was a piece of this pie! 🙂
Joanne says
October 16, 2009 at 3:12 pmForget about planning my own Thanksgiving meal, I can just "copy" yours! This is one of the best desserts I have ever seen.
Dawn says
October 16, 2009 at 3:42 pmI want to know who are the lucky people who got to eat all this? Damn fine pie!
Becky says
October 16, 2009 at 4:35 pmi'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 says
October 16, 2009 at 4:35 pmI know what I'm bringing to work on November 25th..
Ferni's Food says
October 16, 2009 at 5:20 pmyum looks so delicious!
The Bella Girls says
October 16, 2009 at 5:27 pmI hope they have this dessert in Heaven!
The Blonde Duck says
October 16, 2009 at 5:47 pmPopped in from Julie's! This pie looks wonderful!
Fuschia and Teal says
October 16, 2009 at 6:07 pmYours is my new favourite blog! I can't wait to try all the delicious recipes you've posted!
George Gaston says
October 16, 2009 at 6:18 pmKevin… 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 says
October 16, 2009 at 6:29 pmoh i just want to dig into that now, fantastic!
Memória says
October 16, 2009 at 6:33 pmMy mom LOVES sweet potato pie and pecan pie. I must make this for her!
Do you have the recipe for the ice cream?!
Barbara says
October 16, 2009 at 7:08 pmYour 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 says
October 16, 2009 at 7:52 pmI 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 says
October 16, 2009 at 8:41 pmThis 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 says
October 16, 2009 at 8:54 pmWow, fabulous recipe.
Lauren says
October 16, 2009 at 10:36 pmKevin, this looks divine! I'm drooling!!
The Duo Dishes says
October 17, 2009 at 12:40 amDon't you need a set of recipe testers? We can fly from LA if you like…
Jackie says
October 17, 2009 at 3:57 amHi 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.
Anonymous says
October 17, 2009 at 8:24 amLooks like a perfect finish for any special meal!
Kevin says
October 17, 2009 at 5:39 pmJackie: I normally use the B grade, medium or amber maple syrup for cooking as it has more flavour.
Lea Ann says
October 17, 2009 at 9:18 pmThis 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 says
October 17, 2009 at 9:31 pmI'm a pumpkin pie fiend, but I'd definitely be down for a slice or two of this!
pigpigscorner says
October 19, 2009 at 10:52 amoh wow!! This is AMAZING!
aj1a says
November 12, 2009 at 12:26 pmMade this last night. The other half LOVED it! What a great pie for the Fall!
Anna says
November 13, 2009 at 5:03 pmThis recipe is perfect! I have been looking for a great new pie recipe for Thanksgiving dinner! Thanks a bunch!
Duo Dishes says
November 18, 2009 at 4:26 amOMG – Drooling! This is being MADE next week. Looks amazing!!!! Do you have the recipe for the ice cream?! Yay!
Kevin says
November 18, 2009 at 4:30 amDuo Dishes: Maple Pecan Ice Cream Recipe
*amy says
November 23, 2009 at 6:39 amKevin, 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 says
November 23, 2009 at 11:41 pm*amy: Yes this recipe will work with pumpkin. I find that pumpkin and sweet potatoes are pretty interchangeable.
Anonymous says
December 2, 2011 at 12:10 amI'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 says
December 2, 2011 at 12:57 pmAnonymous: Glad you like it! It should all fit in your average 9 inch pie plate…
Dr. Lemurpants says
November 12, 2012 at 1:22 pmI 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 says
November 18, 2012 at 3:00 pmDr. Lemurpants: Bacon would go really well in this! Brilliant!
Anonymous says
November 20, 2012 at 11:08 pmWhy are there two listings of brown sugar, eggs, vanilla, and maple syrup in the ingredients list?
Jessica Butler says
November 22, 2012 at 6:27 pmIf 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 says
November 23, 2012 at 3:21 amI 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 says
November 25, 2012 at 1:47 pmAnonymous: 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 says
November 25, 2012 at 11:48 pmAre these yams or sweet potatoes? They don't look like sweet potatoes. Sweet potatoes are yellow and your pie is orange.
Kevin says
November 26, 2012 at 11:17 amNathan: 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 says
November 28, 2013 at 1:38 amThis 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 says
November 28, 2013 at 1:57 amStaci 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.