Sweet Potato Pecan Pie Recipe
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Sweet Potato Pecan Pie is the perfect blend of two southern favorite pie recipes in one delicious bite!
The flavor of rich pecan pie mingles with the deep flavors of sweet potato pie in a flaky, buttery pie crust in this family favorite recipe.
What We Love About This Recipe
Delicious Flavor. The flavor of two family favorite Southern pie recipes in one delicious pie!
Easy Recipe. The recipe is easy, yet makes for an impressive pie!
Great for Make Ahead. Make this pie ahead of time to serve warm or cold for family gatherings, holidays, or a treat this fall.
Customizable. This recipe makes two 9-inch pies. You can make both as sweet potato pecan pies or make one as a traditional Sweet Potato Pie!
How to Make Sweet Potato Pecan Pie
This recipe is so simple to make. It uses ingredients that you most likely already have on hand in your pantry and refrigerator and can be mixed together in minutes for a delicious treat.
Step by Step Instructions
- Prep. Prepare your sweet potatoes for the pie. I prefer to use baked sweet potatoes, but you can also peel, cube and boil them, or use my Instant Pot Sweet Potatoes recipe. Baked sweet potatoes give a deeper, richer flavor to the pie in my opinion. Prepare the pie crusts and set aside.
- Make Pie Filling. Add butter to the sweet potatoes and mash until smooth with a potato masher. Add the sugar and the vanilla and mix well. Add the milk and eggs to a liquid measuring cup. Whisk the eggs and milk together with a fork until combined. Pour into the sweet potato and sugar mixture. Add pecans and maple syrup. Stir until well combined.
- Assemble and Bake. Pour the pie filling into the pie crusts and then bake for one hour or until the center of the pie is set. Remove from the oven and rest for 5 -10 minutes before slicing and serving.
MAKE ONE SWEET POTATO PIE AND ONE SWEET POTATO PECAN PIE
If you would like to make one as the traditional Southern sweet potato pie, then do not add the maple syrup and pecans to the batter initially. Pour half of the batter into one of the unbaked pie crusts. Then, add 2 tablespoons maple syrup and 1 cup of pecans to the remaining batter. Stir until well combined and then pour into the second unbaked pie crust.
How to Test If This Pie Is Done
To test and see if this pie is done, open the door of the oven and then carefully tough the side of the pie plate. If the center of the pie “jiggles”, then continue to bake the pie until it has set. You’ll want to retest the pie every couple of minutes to make sure that you do not overbake the pie.
How to Make Ahead, Store and Freeze
Make Ahead Instructions
Prepare the pie crusts and pie filling. Store the pie crust in the freezer and store the pie filling in an airtight container in the refrigerator for up to 2 days. To bake, assemble the pie and bake as instructed.
Storage Instructions
To store, allow to cool completely. Cover with foil, plastic wrap or Bee’s Wrap and store in the refrigerator for up 3 days.
Freezer Instructions
To freeze, allow to cool completely. Cover with foil and freeze for up to 2 months. To serve, thaw in the refrigerator overnight or until thawed completely.
More Favorite Fall Pie Recipes
Here’s how I make my Sweet Potato Pecan Pie Recipe. I hope you love it!
Sweet Potato Pecan Pie Recipe
Ingredients
- 3 cup (600 g) sweet potatoes, cooked and cooled
- 1/2 cup (113 g) butter
- 3 cups (594 g) sugar
- 2 teaspoons (9 g) vanilla extract
- 3 (150 g) eggs, beaten
- 1 cup (227 g) milk
- 1/4 cup (78 g) maple syrup, see notes
- 2 cups (228 g) chopped pecans, see notes
- 2 pie crust, unbaked
Instructions
- Prep. Preheat the oven to 350 º F. Prepare pie crust according to directions or use your favorite store-bought pie crust. Set aside.
- Make the Pie Filling. Add the cooked sweet potatoes and butter to a large mixing bowl. Mash the sweet potatoes until smooth. Add the butter, vanilla, milk, eggs, maple syrup and pecans to the mixing bowl and stir until well combined and smooth.
- Assemble and bake. Pour the pie filling into the unbaked pie crusts. Bake each pie for 1 hour or until set in the center. Remove from the oven and rest for 5 -10 minutes before slicing and serving.
Notes
Make One Sweet Potato Pie and One Sweet Potato Pecan Pie
If you would like to make one as the traditional Southern sweet potato pie, then do not add the maple syrup and pecans to the batter initially. Pour half of the batter into one of the unbaked pie crusts. Then, add 2 tablespoons maple syrup and 1 cup of pecans to the remaining batter. Stir until well combined and then pour into the second unbaked pie crust.Make Ahead Instructions
Prepare the pie crusts and pie filling. Store the pie crust in the freezer and store the pie filling in an airtight container in the refrigerator for up to 2 days. To bake, assemble the pie and bake as instructed.Storage Instructions
To store, allow to cool completely. Cover with foil, plastic wrap or Bee’s Wrap and store in the refrigerator for up 3 days.Freezer Instructions
To freeze, allow to cool completely. Cover with foil and freeze for up to 2 months. To serve, thaw in the refrigerator overnight or until thawed completely.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ll definitely be serving one Southern sweet potato pie and one sweet potato pecan pie this Thanksgiving, along with our traditional Southern pecan pie. It’s not that far away, you know.
I may have just started a new family tradition.
Do you have a favorite pie that you serve for Thanksgiving?
Mmm, I’m going to be referring to your site a lot for Thanksgiving missy.
Mmmm…this looks so good! I’m a big sweet potato pie fan!
There are 3 pies that always graced our holidays tables when mama was alive and this is one of them. Both the pecans and syrup have been a favorite combination with my sweet potato pie for years – is a delicious and natural match isn’t it?
Love sweet potato pie, but this sounds over the top. Will definitely be making this for Thanksgiving (might even try the pecans in pumpkin pie)! Thanks for great recipe!
This looks delicious! I have some roasted sweet potatoes that I have to use up and I just may need to give this a try! Lovely recipe!
Looks delicious! I will have to test it out!
That sounds delicious. I LOVE pecan pie but I have never tried sweet potato pie. This sound like the recipe to branch out with.
Oh my goodness this pie looks amazing!! Thanks so much for sharing the recipe!!
what a great idea!
Are the 3 cups of sweet potatoes cooked or uncooked?
These potatoes would be cooked, Alicia. Look at Instruction 1 to see how I cook them. Hope you enjoy the pie.
Oh garsh. This sounds like the perfect twist on Aunt Ellen’s version.