Rating: 3.85 stars
94 Ratings
  • 5 star values: 30
  • 4 star values: 33
  • 3 star values: 18
  • 2 star values: 11
  • 1 star values: 1

Sweet potatoes are spiced with cinnamon and nutmeg and enriched with cream, brown sugar, and maple syrup for the flavorful filling of this pie. A candied pecan topping takes it over the top.

Everyday Food, November 2005

Gallery

Credit: David Loftus

Recipe Summary test

prep:
50 mins
total:
4 hrs
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

    Advertisement
  • 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.)

Advertisement

Reviews (9)

94 Ratings
  • 5 star values: 30
  • 4 star values: 33
  • 3 star values: 18
  • 2 star values: 11
  • 1 star values: 1
Rating: 5 stars
11/19/2018
I have been making this for years. Always a big hit!!
Rating: Unrated
11/21/2012
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.
Rating: 4 stars
11/17/2011
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.
Advertisement
Rating: 5 stars
11/12/2011
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!
Rating: Unrated
04/13/2011
ThThis has turned into one of my families varoite Thanksgivng pies. They absolutley love the sweet potatoes
Rating: Unrated
12/23/2010
I never made or ate sweet potato pie before. This was soooo fabulous! Everyone loved it. I can't wait to make it again.
Advertisement
Rating: Unrated
10/31/2010
Made this last year for Thanksgiving and it was quite delicious!
Rating: Unrated
12/08/2008
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.
Rating: Unrated
12/08/2008
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 ;)