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Sweet Potato Pie with Pecan Topping

  • prep: 50 mins
    total time: 4 hours
  • servings: 8
Photography: David Loftus

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Ingredients

  • 2 to 3 sweet potatoes (1 1/2 pounds), peeled and cut into 2-inch chunks
  • 2 large eggs
  • 1/3 cup plus 1/2 cup packed light-brown sugar
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup plus 1 tablespoon heavy cream
  • 1 prebaked Piecrust, or 1 frozen store-bought (9-inch) crust
  • 3 tablespoons butter
  • 1 cup pecans, broken into pieces

Directions

  1. Step 1

    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).

  2. Step 2

    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.)

  3. Step 3

    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.

  4. Step 4

    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.)

Source
Everyday Food, November 2005

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Reviews (8)

  • Rachel Lamp 21 Nov, 2012

    I made this pie last year and it was an absolute hit! I personally don't even know what it tastes like because before i could get a piece everyone had eaten it! so it must be good and its pretty simple to make.

  • shopgirl_8 17 Nov, 2011

    I made this last year. It was really yummy, but really rich! I think if I made it again I would make about half the pecan topping, because it was VERY sweet! Everyone for Thanksgiving loved it though! I just like a little less sweet things than most people.

  • nanopia 12 Nov, 2011

    Made this for Thanksgiving a few years ago and it was delicious. I can never decide between pumpkin or pecan and I like that this falls in the middle somewhat. Everyone loved it! Making it again for this year!

  • ashanderson001 13 Apr, 2011

    ThThis has turned into one of my families varoite Thanksgivng pies. They absolutley love the sweet potatoes

  • noteasilyimpressed 23 Dec, 2010

    I never made or ate sweet potato pie before. This was soooo fabulous! Everyone loved it. I can't wait to make it again.

  • lilcooky81 31 Oct, 2010

    Made this last year for Thanksgiving and it was quite delicious!

  • lilnovice 8 Dec, 2008

    Yes it was good--I am going to use this pecan topping with some baked apples. My pie does have a slight grain-y subtexture. It did not take away from the taste but I am assuming it was from the way I pureed the sweet pot the old fashioned way??? Any suggestions for this begginer cook would be greatly appreciated.

  • lilnovice 8 Dec, 2008

    OMG!!! I am currently waiting for the pie to cool, but I had to stop myself from devouring the puree blend and the pecan topping as well. I know this is going to be a hit, I will post back once the pie is complete ;) I had to make a few modifications b/c I didn't have any cream or nutmeg. I also used a grahm cracker ready-crust with only 1 huge sweet potato. Martha strikes again ;)