Sweet-Potato-Pecan Pie

Sweet-Potato-Pecan Pie

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  • 1 frozen deep-dish pie crust, thawed, pierced all over with fork
  • 1 1-pound red-skinned sweet potato (yam), pierced with fork
  • 1/2 cup (packed) golden brown sugar
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 cup (about 4 ounces) pecan halves

Recipe Preparation

  • Preheat oven to 400°F. Bake crust until pale golden, about 8 minutes; set aside. Reduce oven temperature to 350°F.

  • Cook sweet potato in microwave on high until tender, about 6 minutes per side. Cut potato in half; scoop flesh into medium bowl and mash. Measure 1 cup mashed potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato; spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir in pecans. Pour syrup mixture over potato mixture.

  • Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely. Serve at room temperature or refrigerate up to 1 day and serve cold.

Recipe by Frances Teasley of North Hollywood CAReviews Section

By Cathy Fisher
This pie is perfect for holidays and special occasions, and you can easily make a pumpkin or yam pie from this same recipe (see Notes).



1 Grind the rolled oats into flour with a blender and then transfer to a small bowl.

2 Place the nondairy milk, dates, and vanilla into the blender, and set aside for at least 15 minutes (so the dates can soften). Preheat the oven to 375F. Set aside your pre-baked pie crust.

3 Add the baked sweet potato to the blender with the milk, dates and vanilla, and blend until smooth. Add the oat flour, cinnamon, ginger, and cloves to the blender mixture, and blend until smooth, scraping down the sides a couple times. (This will be thick, so use your blender’s tamper if it has one, or you can also use a food processor.)

4 Pour the pie filling into the pre-baked pie crust and smooth out evenly. Arrange the pecan halves around the outside of the pie and the chopped pecans in the middle.

5 Use a silicon pie crust shield to prevent the crust from over-browning.

6 Bake for 25 to 30 minutes, or until the crust is a medium brown. Remove the pie from the oven and remove the foil strips. Cool completely before slicing.

NOTES: To bake the sweet potato, place the unpeeled potato on a baking sheet, and bake at 400F for 60 to 70 minutes, or until very soft when pierced with a knife.

7 To make this a pumpkin pie, substitute 1 can (15 ounces) 100% cooked pumpkin (not “pumpkin pie mix”) or 1 1/2 cups (packed) baked pumpkin.

8 To make this a yam pie, substitute 1 1/2 cups (packed) baked yams. Yam pie will be darker in color than sweet potato pie.

9 Pecan-Date Pie Crust: This crust tastes like a sweet, crumbly cookie. I use it with the Sweet Potato-Pecan Pie recipe above, but you can use it wherever a sweet, pre-baked pie shell is called for.

10 Prep: about 25 minutes Cook: 10 minutes Makes 1 eight-inch pie crust

11 Place the oats, pecans, and cinnamon in a food processor, and process until the texture resembles coarse flour. Add the dates, and process for about 1 minute, or until the mixture just begins to clump together. Add the milk and process until the mixture starts to ball up into dough (this will happen quickly).

12 Form the dough into one big ball and place it on a large piece of parchment paper on top of a large cutting board or other flat surface. Press the ball flat with your hands and then place another large piece of parchment paper over the top. Preheat the oven to 375F. Set aside an 8-inch pie pan.

13 Use a rolling pin to roll out the dough into a circle that is about 1/8-inch thick. The circle should be slightly larger than the upper edge of the pie pan. (If your circle is irregularly shaped, just cut a piece of dough from another area and press it in.)

14 Peel off the top piece of parchment paper and carefully invert the rolled-out crust onto the pie pan. Peel away the remaining piece of parchment paper. Gently ease the crust into the contours of the pan and gently press into place.

15 Trim away any hanging crust. (You do not need to poke the crust with a knife.) Place a piece of parchment over the entire crust, loosely tucking under the corners. Place on a baking sheet and bake for 10 minutes, or until the edges are very lightly browned.


Preheat the oven to 325 degrees F.

Place the pie pastry in a pie pan.

For the sweet potato layer, combine the mashed sweet potatoes, brown sugar, granulated sugar, egg, heavy cream, vanilla, salt, cinnamon, allspice, nutmeg, and butter in a large mixing bowl. Beat on medium speed with an electric mixer until well blended.

Spread the sweet potato filling in the pie crust.

For the pecan layer, combine the sugar, corn syrup, eggs, butter, vanilla, salt, and cinnamon in a mixing bowl. Beat on low speed for 4-5 minutes or until thick. Stir in the pecans by hand.

Pour the pecan mixture over the sweet potato filling, spreading it to the edges.

Place the pie in the oven and bake at 325 degrees F for 1 1/2 hours or until a knife inserted in the center comes out clean.

Remove the pie from the oven and let cool on a wire rack.

Prepare the bourbon sauce while the pie cools. Combine the cream and milk in a mixing bowl. Beat on low speed with an electric mixer. Add the pudding mix with the mixer running. Mix until blended, scraping down the sides as needed. Add the bourbon and vanilla and continue to mix until it is the consistency of a thick sauce. Let the sauce sit for one hour.

Recipe Summary

  • 1 (9 inch) unbaked pie crust
  • 2 tablespoons unsalted butter, melted
  • 1 cup cooked and mashed sweet potatoes
  • 2 eggs, beaten
  • ¾ cup light brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup dark corn syrup
  • 1 cup evaporated milk
  • 1 ½ cups chopped pecans
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • ¼ cup hazelnut liqueur
  • ¼ cup pecan halves

Preheat oven to 375 degrees F (190 degrees C).

Prepare dough for one 9 inch pie. Refrigerate until ready to bake.

Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.

Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.

Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.


For the pastry, lightly grease a 28cm/11in fluted loose-bottomed flan tin. Combine the flour, butter and icing sugar in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolks and a splash of milk and pulse until the pastry just comes together. Bring the dough into a ball and wrap in cling film. Freeze for 10 minutes, then place in the fridge for a further 20 minutes.

Bring a pan of salted water to the boil and add the sweet potatoes. Cook for ten minutes or until very tender. Drain and allow to cool slightly.

When the pastry has chilled, roll it out to a thickness of ½cm/¼in, then transfer it to the greased tin, leaving a little pastry dangling over the edge. Use any leftover pastry to patch-up any holes. Press the chopped pecans into the pastry. Prick the base with a fork and chill in the fridge for 20 minutes.

Preheat oven to 170C/375F/Gas 5.

Cover the pastry case with baking parchment and fill with baking beans. Bake blind for 10 minutes, then remove the paper and beans and bake for a further 15 minutes. Cool the pastry case in the tin on a wire rack.

Mash the cooked sweet potato very roughly. Stir in the sugar, eggs and spices. Then add the condensed milk, vanilla and butter and mix thoroughly.

Pour the filling into the cooled case. Arrange the pecan halves on the top of the filling and sprinkle with ground cinnamon.

Bake for 25 minutes, or until the filling is set. Leave to cool for 10 minutes, before removing the pie from the tin. Aloow the pie to reach room temperature before transferring to the fridge to chill.

Sweet-Potato-Pecan Pie - Recipes

On a lightly floured surface, roll out dough to a thickness of 1/8 to 1/4 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place dough in a greased and floured 8 inch round cake pan (1 1/2 inches deep) so that the corner of the folded dough is centered in the pan. Unfold the dough and arrange it to fit the sides and bottom of pan press firmly in place. Trim edges. Refrigerate 15 minutes.

For the sweet-potato filling: Combine all the ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 to 3 minutes. Do not overbeat. Set aside.

For the pecan pie syrup: Combine all the ingredients, except the pecans, in a mixing bowl. Mix thoroughly on slow speed of electric mixer until the syrup is opaque, about 1 minute stir in pecans and set aside.

To assemble: Spoon the sweet-potato filling evenly into the dough-lined cake pan. Pour the pecan syrup on top. Bake in a 325 degree oven until a knife inserted in the center comes out clean, about 1 3/4 hours (Note: The pecans will rise to the top of the pie during baking.)

Cool and serve with Chantilly Cream. Store pie at room temperature for the first 24 hours, then (in the unlikely event there is any left) refrigerate.


For the crust

Toss the flour and salt into the work bowl of a food processor and pulse a few times to combine. Cut the butter into ¼-inch cubes and sprinkle them over the flour in the work bowl. Add the lard in 2 or 3 pieces. Process with 15 rapid on-off pulses or just until the biggest clumps of flour-covered fat are no bigger than a few small peas. Add 3 tablespoons of ice water through the feed tube and pulse 5 times. Feel the dough and make sure it’s just damp enough to hold together when you squeeze a bit in your hand. If not, add the last tablespoon of water and pulse 5 more times. The dough will be loose and ragged (don’t overprocess into a ball).

Dump the dough out onto a work surface. Push the dough with the heel of your hand 2 or 3 times to flatten out some of the lumps of fat, and then gather the dough into a ball. Flour the work surface and roll the dough out with a floured rolling pin into a circle 12 ½ inches in diameter. Fold the dough in half and put it into a 9-inch pie pan. Unfold and press it into the pan, trimming the edges if you need to. Roll the edge under and shape a high-fluted edge all around. Toss the finished pie into the freezer to chill while making the filling.

For the filling

Grab a big bowl and dump all the ingredients for the filling into it. Mix well and set the mixture aside.

For the topping

Take another bowl and throw in all the ingredients for the topping into it. Stir together and set aside.

For the garnish

Preheat the oven to 325 degrees. Pick out a 9-by-1 ¼-inch pie pan. This is a bit deeper than normal in order to hold everything. Roll out the pie crust, fit it into the pie an as directed, and chill it in the freezer til you’re ready for it.

Pull the pie shell out of the freezer and spoon in the filling. Smooth and even the surface. Then pour the topping over it. Pop the pie into the oven and bake for 1 ½ hours, or until the crust is golden and the filling is set. Cool the pie on a rack. Serve slices of pie at room temperature with a nice dollop of sweetened whipped cream.

Recipe Summary

  • 1 (1-pound) sweet potato
  • ½ (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • Baking spray with flour
  • 1 cup 2% reduced-fat milk
  • ⅓ cup sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon salt
  • 2 large eggs
  • 3 large egg whites, divided
  • 1 ½ tablespoons unsalted butter, melted
  • ⅓ cup chopped pecans, toasted
  • 1 teaspoon water

Wrap sweet potato in foil bake at 400° for 45 minutes or until tender. Cool completely. Peel and coarsely chop sweet potato.

Fit dough into a 9-inch pie plate coated with baking spray. Press dough against bottom and sides of pan. Fold edges under, and flute decoratively. Line bottom of dough with a piece of foil arrange pie weights or dried beans on foil. Bake at 400° for 15 minutes. Remove pie weights and foil cool crust on wire rack 5 minutes.

Reduce oven temper­a­ture to 350°.

Place sweet potato, milk, and next 5 ingredients (through whole eggs) in a food processor. Add 2 egg whites process until smooth. Add butter process until combined. Pour mixture into crust. Sprinkle nuts around edge of filling. Combine remaining egg white and 1 teaspoon water in a small bowl, stirring well with a whisk. Brush egg mixture on edges of crust. Bake at 350° for 45 minutes or until almost set in the center, shielding edges of piecrust with foil, if necessary. Cool completely on a wire rack before slicing.

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Pecan Crunch Bourbon Sweet Potato Pie

Bourbon, especially wheated bourbon, pairs particularly well with brown sugar and pecans. Save the Pappy Van Winkle for drinking for cooking and baking, use Maker’s Mark, Redemption Wheated Bourbon or Heaven Hill Larceny. If you don’t want to use bourbon, you can substitute one part vanilla extract plus two parts water for each tablespoon of bourbon in this recipe.


2 pounds sweet potatoes (about 5 small to medium

2 tablespoons unsalted butter, softened

½ teaspoon fresh ground nutmeg

1 teaspoon vanilla extract

¼ cup packed dark brown sugar

1 9-inch pie crust, partially baked


Wrap sweet potatoes in aluminum foil and bake them until completely cooked through. (Cooking time will vary depending on the size of the sweet potatoes, but it will take from 30 to 60 minutes.)

Remove cooked sweet potatoes from oven and cool for 10 minutes. Halve each potato crosswise, then insert small spoon between skin and flesh, and scoop flesh into medium bowl discard skin. Repeat with remaining sweet potatoes you should have about 2 cups of flesh after removing skin. While potatoes are still hot, add butter and mash with fork or wooden spoon small lumps of potato should remain.

Whisk together eggs, yolks, sugar, nutmeg and salt in medium bowl stir in bourbon, molasses and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine.

Heat partially baked pie crust in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture into pie shell over brown sugar layer. Bake for 15 minutes more.

Meanwhile, toss chopped pecans with cane syrup until evenly coated set aside.

Lower temperature to 350F, spread the pecan and cane syrup topping over the top of the pie, then return pie to the oven and continue baking until filling is set around edges but center jiggles slightly when shaken, about 40 minutes.

Transfer pie to wire rack cool to room temperature, about 2 hours, and serve.