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Sweet Potato Pecan Pie

A rich caramelized pecan topping makes this sweet potato pie special!
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course lunch/dinner, Snack
Cuisine American
Servings 8 people
Calories 2651.8 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk or Spatula For blending ingredients
  • 1 9-inch Pie Dish For baking the pie
  • 1 Measuring Cups and Spoons
  • 1 Cooling Rack Essential for proper cooling after baking and broiling

Ingredients
  

Main

  • 1 9-inch unbaked pie crust
  • 2 cups mashed cooked sweet potatoes
  • 2 large eggs beaten
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ⅔ cups light cream
  • 3 tablespoons butter softened
  • ⅔ cup packed brown sugar
  • ⅔ cup chopped pecans

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Blend beaten eggs and sweet potatoes together in a large bowl; stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into prepared pie shell.
  • Bake pie in the preheated oven until knife inserted halfway between center and edge of pie comes out clean, about 45 to 55 minutes. Cool completely on a rack.
  • To make the caramelized pecan topping: Combine butter, brown sugar, and pecans in a bowl. Gently drop by spoonfuls over cooled pie to cover the top. Broil 5 inches below heat until topping begins to bubble, about 3 minutes. Watch closely to prevent burning. Cool completely on a rack before slicing.

Notes

For optimal flavor and texture, use freshly roasted sweet potatoes; boiling can introduce too much moisture. Ensure the sweet potatoes are mashed until completely smooth for a silky filling. When baking the pie, don't overbake, as the filling continues to set as it cools; a slight jiggle in the center is acceptable. The pecan topping is delicate under the broiler – watch it meticulously, as brown sugar can burn swiftly. For a richer topping, a pinch of flaky sea salt can balance the sweetness. Allow the pie to cool completely on a rack after both baking and broiling; this is critical for the filling and topping to set properly, preventing a runny consistency.