New This Month

Sweet Potato Pie with Pecan Topping

94

For a stress-free dinner party, plan ahead, and prepare desserts like this delicious sweet potato pie with pecan topping in advance.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: David Loftus

Source: Everyday Food, November 2005

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 Pie Crust for Sweet Potato Pie, or 1 frozen store-bought (9-inch) crust
  • 3 tablespoons butter
  • 1 cup pecans, broken into pieces

Directions

  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. 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. 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. 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.)

Reviews Add a comment

  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • ashanderson001
    13 APR, 2011
    ThThis has turned into one of my families varoite Thanksgivng pies. They absolutley love the sweet potatoes
    Reply
  • 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.
    Reply
  • lilcooky81
    31 OCT, 2010
    Made this last year for Thanksgiving and it was quite delicious!
    Reply
  • 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.
    Reply
  • 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 ;)
    Reply