Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

This gorgeous Sweet Potato Pecan Pie combines two of our favorite fall desserts.

Sweet Potato Pecan Pie
Yields 1
Makes 1 (10-inch) pie
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  1. 2 cups all-purpose flour
  2. ¼ cup sugar
  3. 1 teaspoon kosher salt
  4. 6 tablespoons cold unsalted butter, cubed
  5. 6 tablespoons cold water
  1. 2½ cups cooked mashed sweet potato (2 large sweet potatoes)
  2. ⅓ cup firmly packed brown sugar
  3. ⅓ cup granulated sugar
  4. 2 large eggs
  5. ¼ cup unsalted butter, melted
  6. 1 tablespoon all-purpose flour
  7. 1 tablespoon unsulphured molasses
  8. 1 teaspoon vanilla extract
  9. ½ teaspoon kosher salt
  10. ½ teaspoon ground cinnamon
  11. ½ teaspoon orange zest
  12. ¾ cup evaporated milk
  1. 1½ cups firmly packed brown sugar
  2. 6 tablespoons unsalted butter
  3. ¼ cup unsulphured molasses
  4. 2 tablespoons heavy whipping cream
  5. 2 teaspoons vanilla extract
  6. 2½ cups pecan halves
  7. ¼ teaspoon kosher salt
  1. For crust: In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter, pulsing until mixture is crumbly, about 30 seconds. With processor running, add 6 tablespoons water in a slow, steady stream until a dough forms. Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.
  2. Preheat oven to 375°. Spray a 10-inch cast-iron skillet with cooking spray.
  3. On a lightly floured surface, roll dough to a 13-inch circle. Transfer to prepared skillet, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze for 10 minutes.
  4. Top with a piece of parchment paper, letting ends extend over edges of skillet. Add pie weights. Bake until edges are set, 12 to 15 minutes. Carefully remove paper and weights. Reduce oven to 350°, and bake 5 minutes more. Let cool completely.
  5. For filling: In a large bowl, whisk together sweet potato, sugars, eggs, melted butter, flour, molasses, vanilla, salt, cinnamon, and zest. Gradually whisk in evaporated milk. Pour into prepared crust. Bake until center is set, 30 to 40 minutes. Let cool on a wire rack.
  6. For topping: In a small saucepan, heat brown sugar, butter, and molasses over medium heat, stirring until sugar dissolves and mixture just begins to boil. Add cream and vanilla, stirring until combined. Stir in pecans and salt; bring to a boil, stirring constantly. Remove from heat.
  7. Pour warm pecan topping over cooled sweet potato layer, spreading to edges of pie. Refrigerate for at least 4 hours before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/


  1. The Pie in the picture looks like it has CHUNKS of sweet potatoes, not mashed. Is this the incorrect recipe or incorrect picture???

    • Hi Eileen! Thanks for asking. We did not test this recipe in a 9-inch pan, and if you try to bake it in one, you might run the risk of it overflowing. If you do use a smaller pan, be careful when filling—you most likely will not use all of it.

    • Hi Atesha, thanks for reaching out with this question. You can definitely try freezing this pie prior to baking. The filling contains eggs and sweet potatoes, though, so make sure that it doesn’t water out too much before putting it into the oven.


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