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Sweet Potato Pecan Pie

Sweet Potato Pecan Pie Recipe

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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Calories: 710
Ingredients Method Notes

Ingredients
  

  • 1 (9‑inch) pie crust, unbaked
  • 1 ½ lb sweet potatoes (about 2 medium)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 3 tbsp unsalted butter, melted
  • ½ cup evaporated milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp kosher salt
  • 1 cup dark corn syrup
  • ⅔ cup packed light brown sugar
  • 2 large eggs
  • 2 tbsp unsalted butter, melted
  • 1 ½ cups pecan halves

Method
 

  1. Roast sweet potatoes at 400°F for 55 to 65 minutes until tender, then scoop out 1 ½ packed cups of flesh.
  2. Par‑bake the crust at 350°F for 15 minutes with pie weights, then 5 minutes uncovered.
  3. Blend the sweet potato, sugar, 2 eggs, 3 tbsp butter, evaporated milk, vanilla, spices, and salt in a food processor until smooth.
  4. Pour custard into crust. Whisk corn syrup, brown sugar, 2 eggs, 2 tbsp butter, and vanilla, stir in pecans, and spoon over custard.
  5. Bake at 350°F for 50 to 60 minutes, tenting with foil if needed, until edges are set and center jiggles.
  6. Cool completely on a rack for at least 2 hours, then slice and serve.

Notes

The roasting time is included in the cook time, so plan to start early or roast the sweet potatoes a day ahead. The pie needs a full 2‑hour rest on the counter before slicing; do not rush it. For the cleanest slices, dip your knife in hot water and wipe it between cuts.