Best Sweet Potato Pecan Pie Recipes

SWEET POTATO PECAN PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
• Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
• Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
• Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
• Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.

SWEET POTATO PIE WITH PECAN TOPPING

Steps:

• To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).
• To make filling, preheat oven to 375 degrees. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)
• Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.
• To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)

SWEET POTATO-PECAN PIE

Steps:

• Prepare pie shell,set aside.
• Make sweet potato filling: In medium bowl, with electric mixer, beat 1 egg until frothy.
• Add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
• Make pecan topping: In medium bowl, with mixer, beat eggs until frothy.
• Add sugar, corn syrup, melted butter, vanilla and cinnamon.
• Beat at low speed just until mixture is well blended, about 1 minute.
• Stir in pecans.
• Preheat oven to 350 degrees Fahrenheit.
• To assemble: Turn sweet potato filling into unbaked pie shell, spreading evenly.
• Pour pecan topping over top.
• Bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
• Remove pie to rack to cool.
• Just before serving decorate with whipped cream.

BOURBON SWEET POTATO PECAN PIE

Steps:

• Preheat oven to 325°F.
• Sweet Potato Filling:Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth (do not overmix).
• Pecan Filling: Combine all ingredients.
• Bourbon sauce: Whisk all ingredients together until creamy and smooth.
• To Assemble: Spoon sweet potato filling into the pastry shell.
• Fill shell evenly to the top with the pecan filling.
• Bake at 1 1/2 hours or until a knife inserted into the center of the pie comes out clean.
• Store pie at room temperature for 24 hours before serving.
• Serve pie slices with Bourbon Sauce.

SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
• Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
• Make filling:
• Increase oven temperature to 400°F.
• Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F. Halve potatoes lengthwise and cool.
• While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
• When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
• Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
• Serve warm or at room temperature.

SWEET POTATO PECAN PIE WITH HOMEMADE GRAHAM CRACKER CRUST

Steps:

• Combine the first four ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., In a large bowl, combine the filling ingredients. Pour into crust. Bake for 30 minutes., Meanwhile, in another bowl, combine the pecans, coconut, brown sugar, oats, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie; bake for 10-15 minutes longer or until a knife inserted in the center comes out clean and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers.

MAKEOVER SWEET POTATO PECAN PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge., In a small bowl, combine sweet potatoes, milk, brown sugar, butter, vanilla, salt and spices. Spread evenly into crust., For pecan layer, in another small bowl, whisk egg and brown sugar until blended. Add corn syrup, butter and vanilla; mix well. Stir in pecans. Pour over sweet potato mixture. , Bake until a knife inserted in the center comes out clean, 45-55 minutes. Cool completely on a wire rack. Refrigerate at least 3 hours before serving.

CLASSIC BOURBON SWEET POTATO PECAN PIE

Steps:

• Preheat oven to 325.
• Prepare Sweet Potato Filling: Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix.
• Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4-5 minutes. Stir in pecans, mix well.
• Prepare Bourbon Sauce: Combine cream and milk in a large mixing bowl. Slowly whip in pudding mix. Add bourbon and continue whipping. Add vanilla and whip until mixture is well blended to sauce consistency (should not be as firm as pudding, but should not be runny). Sauce should be made about one hour before use; it will thicken as it sits.
• To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with with pecan filling. Bake 1 1/2 hours or until a knife inserted into the center of the pie comes out clean. Store pie at room temperature for 24 hours. Serve pie slices with Bourbon Sauce on top or to the side.

SWEET POTATO PIE, COCONUT, PECAN CHEESECAKE

Steps:

• 1. Sweet potato Mixture 2 sweet potatoes: baked (50 minutes and 375'), peeled, mash. Mix sweet potato mixture in a large bowl with the butter, heavy cream, spices, light brown sugar & vanilla. Mix well, taste to your liking and set aside! Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool.
• 2. Mix the graham cracker crumbs, light brown sugar, granulated sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
• 3. To make the cheesecake batter: Raise oven temperature to 450 degrees F. In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, and then add sour cream, flour, and spices. Taste and add spices to your liking.
• 4. Lower speed and fold in sweet potato mixture. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 45 mins or until center is firm.
• 5. Let the cake cool completely in pan on rack for 30 minutes.
• 6. For candied pecans: In a bowl, place pecans, add sugar and butter and Microwave for 30 seconds. Remove from microwave and mix well.
• 7. Toasted Coconut: Place stove to medium heat. In a flat cook pan, place coconut all over pan, add granulated sugar all over the top of the coconut. Simple rotate the coconut until light brown and remove from heat.
• 8. Add pecans and coconut as topping after cheesecake has completely cooled. Serve warm for a creamy sweet potato pie, or cooled for the cheesecake experience.

SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST

Steps:

• Make crust:.
• Put oven rack in middle position and preheat oven to 350°F Butter and flour 10" pie plate, knocking out excess flour.
• Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
• Make filling:.
• Increase oven temperature to 400°F.
• Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F Halve potatoes lengthwise and cool.
• While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
• When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
• Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
• Serve warm or at room temperature.
• Cooks' notes:.
• • Crust can be made 2 days ahead and cooled completely, then kept, covered with plastic wrap, at room temperature.
• • Sweet potatoes can be baked 1 day ahead and chilled, covered. Bring to room temperature before peeling.

SWEET POTATO PECAN PIE

Steps:

• On a lightly floured surface, roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate. , In a small bowl, mash the sweet potatoes. Beat in 1 egg, 1/3 cup brown sugar, cinnamon and ginger. Set aside., In another small bowl, combine remaining eggs and brown sugar. Add the corn syrup, butter and vanilla and mix well. Stir in pecans. Pour sweet potato mixture into pastry shell; top with pecan mixture. , Bake at 350° for 60-70 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

HARVEST SWEET POTATO PECAN PIE TARTS

Steps:

• Preheat oven t o350°F
• Combine sweet potato,granulated sugar,cinnamon,and salt, stirring well.
• Combine pecans, brown sugar, syrup,vanilla, and egg white, stirring well.
• Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 tspn of pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350F for 20 minutes. Cool completely on a wire rack. Serving size: 2 tarts.

SWEET POTATO PIE WITH PECAN CRUST

Steps:

• For crust:.
• In a large bowl, stir together flour, pecans and salt.
• With a pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
• Add oil slowly, continuing to mix with pastry blender or fork.
• Add water 1 tablespoon at a time, using only the amount you need until dough follows blender or fork around bowl.
• Do not overwork dough.
• Form into a ball, cover and let set in refrigerator while preparing filling.
• For the filling:.
• Mix all ingredients except eggs and half & Half and stir well.
• Mix eggs and half & half into this mixture, then slowly fold into sweet potato mixture.
• Assembling the pie:.
• On lightly floured surface, roll crust to fit pie pan.
• Place in pan and flute edges.
• Pour filling into prepared pie shell and bake at 375°F for 35-40 minutes. Cover the edges with foil or a pie rim if they start to get too brown before the pie is set in the middle.

PAUL PRUDHOMME'S SWEET POTATO PECAN PIE

Steps:

• PASTRY: Cream butter and sugar, until light and fluffy. Add egg and milk; beat about 2 minutes.. Stir in flour to moisten ingredients. Refrigerate at least one hour. Roll out dough into 14-inch circle on lightly floured wax paper. Place in deep 9-inch pie plate; remove wax paper. Press pastry into plate and flute edges. FILLING: Combine potato, butter, brown sugar, vanilla, spices, beaten egg, sugar and cream; beat at medium speed until mixture is smooth. Spread on bottom of pastry shell; sprinkle with pecans. Combine 3/4 cup sugar, 2 eggs, corn syrup, melted butter, salt, cinnamon and vanilla and beat well. Pour over pecans. Bake at 300 degrees for 1 1/2 hours. Cool. Top each slice with dollop of Chantilly Cream. NOTE: Chantilly cream: For each cup of cream use 2 tablespoons sugar and 1 tablespoon each of orange liqueur and Cognac.

PECAN STREUSEL SWEET POTATO PIE

Steps:

• 1. Preheat oven to 376^. Lower rack to lower third of the oven. --- Line the frozen pie shell with foil or parchment paper and fill with pie weights or raw shot-grain rice.Bake 20 minutes; then lift an edge of the foil, if the dough looks wet, continue to bake, checking every 5 minutes until the dough is pale gold,don't bake longer than 25-30 minutes total. Cool on wire rack. Reduce oven temperature to 350^.
• 2. Bake sweet potato in the oven for 55 minutes wrapped well in foil or microwave on high until tender,wrapped in wax paper or cling wrap, about 6-10 minutes. set aside to cool. Peel and mash with a fork or puree in a food processor until smooth. You will need 1 cup of the puree.(Sometimes I just use a small can of sweet potatoes, drained and mashed- but don't tell mom).
• 3. In a large bowl, stir the brown sugar, salt and eggs, Add spices and mix well. stir in the yam puree and cream and beat until smooth. Pour into the partially baked pie shell.
• 4. Bake until filling is firm, about 20 minutes. Slide pie rack forward and sprinkle the pecan streusel evenly over the top and continue baking until the filling is slightly risen and firm in the middle,when tested with a table knife; 20-25 minutes more. Remove from oven and cool on wire rack.

CAJUN SWEET POTATO PECAN PIE

Steps:

• Preheat the oven to 300°F.
• Combine the mashed sweet potatoes, both sugars, butter, vanilla, egg, cinnamon, nutmeg, and allspice in a large mixing bowl.
• Beat with an electric mixer until well blended and smooth.
• Scrape the mixture into the pie shell and sprinkle the pecans evenly over the top.
• In another large mixing bowl, prepare the topping.
• Combine the granulated sugar, eggs, corn syrup, melted butter, salt, cinnamon and vanilla.
• Stir until well blended and smooth.
• Scrape the mixture over the pecans.
• Bake until the pie is nicely browned, about 1 1/2 hours.
• Let cool completely on a wire rack and serve topped with whipped cream.

SWEET POTATO PIE WITH GOOEY PECAN TOPPING

Steps:

• Preheat oven to 350 degrees. On a lightly floured surface, roll piecrust into a 12 inch circle. Press into bottom and up sides of a 9-inch deep-dish pie plate; prick bottom with a fork. Fold edges under and crimp as desired. Place a piece of parchment on bottom of piecrust, letting ends extend over edges. Fill with pie weights.
• Bake until light golden, approximately 15 minutes. Carefully remove pie weights and parchment. Let cool completely.
• In a large bowl, whisk together sweet potato, brown sugar, eggs, melted butter, molasses, flour, vanilla, salt, cinnamon, and zest. Slowly stir in evaporated milk. Pour mixture into cooled piecrust. Bake just until center is set, 30 to 40 minutes. Cover crust rim with aluminum foil to prevent excess browning of crust. Let cool on a wire rack.
• Pour hot Gooey Pecan Topping over sweet potato layer, spreading to cover edges of pie. Refrigerate at least 4 hours before serving.
• Gooey Pecan Topping -- makes 2 cups.
• 1 1/2 cup firmly packed light brown sugar.
• 6 Tbs unsalted butter, melted.
• 4 Tbs unsulfured molasses.
• 2 Tbs heavy whipping cream.
• 2 tsp vanilla extract.
• 2 cups chopped toasted pecans.
• 1/4 tsp kosher salt.
• In a small saucepan, heat brown sugar, melted butter and molasses over medium heat, stirring until sugar dissolves and mixture just begins to boil. Add cream and vanilla, stirring constantly until incorporated. Stir in pecans and salt; bring to a boil, stirring constantly. Remove from heat.

PAPPADEAUX'S SWEET POTATO PECAN PIE WITH BOURBON SAUCE RECIPE - (4.4/5)

Steps:

• Preheat oven to 325 degrees. Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix. Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4 to 5 minutes. Stir in pecans, mix well. To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with with pecan filling. Bake 1 1/2 hours or until a knife inserted into the center of the pie comes out clean. Store pie at room temperature for 24 hours. Prepare Bourbon Sauce: Combine cream and milk in a large mixing bowl. Slowly whip in pudding mix. Add bourbon and continue whipping. Add vanilla and whip until mixture is well blended to sauce consistency (should not be as firm as pudding, but should not be runny). Sauce should be made about one hour before use; it will thicken as it sits. Serve pie slices with Bourbon Sauce on top or to the side. This recipe yields 8 servings.

SWEET POTATO PECAN PIE

Steps:

• Combine the sweet potatoes with 1/4 cup of the sugar, the egg yolk, the cream, 1 tablespoon of the butter, 1 teaspoon of the vanilla, the cinnamon and nutmeg. Beat until smooth.
• Preheat oven to 350 degrees. Line a pan with the pastry. (The pan can be a nine-inch cake pan, springform pan or quiche pan 1 1/2 to 2 inches deep that has a removable bottom.) Spread sweet potato mixture evenly in pastry-lined pan.
• Beat eggs until frothy; then beat in the remaining 1 cup brown sugar. Add corn syrup, remaining 4 tablespoons melted butter, rum and and remaining 1 teaspoon vanilla. Stir in pecans and pour the mixture into the pan.
• Put in the oven and bake 1 1/2 to 1 3/4 hours, until the top feels firm and a knife inserted in the center comes out clean. Let cool before serving.

SWEET POTATO PIE BAKED OATMEAL WITH CRUNCHY PECAN STREUSEL TOPPING

Steps:

• Preheat oven to 375 degrees Fahrenheit. Grease a standard-sized pie pan or coat with non-stick spray.
• Add sweet potato to a large bowl. Mash until as smooth as possible. Add milk, egg, maple syrup, and vanilla. Stir with a whisk until well-combined. Add the oats, cinnamon, nutmeg, ginger, and salt. Stir with a wooden spoon until combined. Pour into pie plate and smooth slightly with the spoon.
• Make the streusel topping. Add the pecans, brown sugar, and flour to a small bowl. Add the coconut oil or butter. Use your fingers to distribute the oil or butter throughout the mix until the butter pieces are approximately sunflower-seed-sized. Distribute topping over the top of the oatmeal mix.
• Bake until the nuts are toasted and the oatmeal is no longer jiggly, about 35 minutes.
• Serve with an extra drizzle of maple syrup if desired. You can also add a dollop of coconut whipping cream or whipping cream and/or a sprinkle of cinnamon if you wish.