Dessertsbonappetit5.0
Sweet Potato Pecan Pie
This easy recipe for sweet potato pecan pie uses a frozen deep-dish pie shell and a food processor to make the mashed sweet potato pie filling.
👥 8 Servings👤 Dolen Perkins-Valdez📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●food processor
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Place a rack in lower third of oven; preheat to 375°. Line one 9"-diameter store-bought frozen deep-dish pie shell, thawed, with 2 sheets of parchment paper, leaving overhang, and fill to edges with pie weights or dried beans. Set pie dish on a parchment-lined rimmed baking sheet. Bake pie crust until edges are golden brown and bottom is opaque (carefully lift parchment to check), 20–⏱️ 25 minutes. Remove from oven; reduce oven temperature to 350°. Using overhang, lift out parchment and weights. Return pie crust to oven and bake until uniformly golden brown, 10–⏱️ 12 minutes. Transfer to a wire rack and let cool slightly; leave oven on.
9"-diameter store-bought frozen deep-dish pie shell, thawed1(or more) raw pecan halves1 cup
2
Meanwhile, place 2 medium sweet potatoes (about 1 lb.), scrubbed, in a medium pot; pour in water to cover by 2". Bring to a boil, then reduce heat and simmer until sweet potatoes are tender enough to easily pierce with a fork, 30–⏱️ 45 minutes. Drain and let cool slightly. Remove skins.
medium sweet potatoes (about 1 lb.), scrubbed2(or more) raw pecan halves1 cup
3
Pulse ⅓ cup (67 g) granulated sugar, ¼ cup heavy cream, 1½ tsp. freshly grated nutmeg, ¼ tsp. ground cinnamon, ¼ tsp. kosher salt, 2 large eggs, room temperature, and 1 tsp. vanilla extract in a food processor until combined and no streaks remain; scrape down sides. Add sweet potato flesh and 4 Tbsp. unsalted butter. Pulse just until mixture is mostly smooth with some small bits of sweet potato remaining.
½ tsp. freshly grated nutmeg1(or more) raw pecan halves1 cuplarge eggs, room temperature3. unsalted butter, room temperature, divided5 Tbsp
4
Melt remaining 1 Tbsp. unsalted butter in a small saucepan, then pour melted butter into a small bowl; let cool slightly. Vigorously whisk in ¾ cup light corn syrup and remaining 1 large egg, room temperature, and ½ tsp. vanilla extract until combined and no streaks remain.
. unsalted butter, room temperature, divided5 Tbsp(or more) raw pecan halves1 cup
5
Pour sweet potato filling into pie crust; smooth top. Pour butter mixture over. Arrange 1 cup raw pecan halves in concentric circles over surface; fill in any gaps with more pecans if needed.
6
Bake pie until edges of filling are set but center still wobbles when gently shaken and pecans are golden brown, 40–⏱️ 45 minutes. Transfer to wire rack; let cool at least ⏱️ 2 hours. Do Ahead: Pie can be made 1 day ahead. Cover with foil and store at room temperature.
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