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Sweet Potato Pecan Pie
This Sweet Potato Pecan Pie Recipe is silky, rich, creamy, and smooth with an amazing crunchy streusel topping. Goes head to head with your favorite pumpkin pie at any gathering.
👥 8 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 45 min🔥 Cook: 40 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
- spatula
📝 Preparation Steps
1
Prepare ahead: Make the pecan topping by mixing pecan topping ingredients together until it resembles coarse sand with some clumps. Cover and chill until ready to use. Can be done up to 2 days in advance.
2
Heat oven to 425F and roast whole sweet potatoes with skin on for at least ⏱️ 60 minutes, or until very soft. Let cool before removing skin.
3
Filling
4
Make the Filling: Place roasted, peeled sweet potatoes in a large bowl. Mash well. Add butter and mix well. Add remaining filling ingredients, beating on medium speed with electric mixer until smooth and silky.
5
Roll
6
Allow pie dough to sit at room temperature for ⏱️ 10 minutes for easy rolling. Roll it out into a circle that is a bit larger than rim of a deep dish 9" pie pan, leaving enough edge to fold over and crimp.
7
Press dough into pan, fold the edges under and crimp or use fork to press edges down. Use rubber spatula to transfer filling into pie crust.
8
Bake at 425F on lowest rack for ⏱️ 10 minutes. Lower oven to 325F. Sprinkle streusel topping over pie and bake another ⏱️ 50-60 minutes or until center is set. Cover edges of pie loosely with foil or pie edge protector to prevent edges from browning too quickly. Let pie cool completely before slicing.
Nutrition Facts
calories
494 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
4 g
sugar Content
56 g
sodium Content
213 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
87 mg
carbohydrate Content
70 g
saturated Fat Content
12 g
unsaturated Fat Content
9 g
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