Get ready to experience a slice of pure culinary magic that will transport you straight to a cozy Southern kitchen! This Pecan Topped Sweet Potato Pie isn't just a dessert—it's a decadent journey of flavors that combines the velvety smoothness of sweet potatoes with a crunchy, caramelized pecan topping that will make your taste buds dance with delight. Whether you're looking to impress your holiday guests or simply craving a comforting treat, this recipe promises to be your new go-to dessert that bridges tradition and irresistible taste.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups sweet potatoes, cooked and mashed
- 1 cup sugar
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 pie crust
- 1 cup pecans, chopped
- 1/4 cup brown sugar
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the center of the oven for even baking.
- If using fresh sweet potatoes, wash, peel, and cut them into chunks. Boil or steam until tender, about 15-20 minutes. Drain and mash thoroughly until smooth with no lumps.
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, milk, eggs, vanilla extract, cinnamon, and nutmeg. Whisk together until the mixture is completely smooth and well-blended.
- Prepare the pie crust by placing it into a 9-inch pie dish. Crimp the edges decoratively and trim any excess dough hanging over the rim.
- Pour the sweet potato mixture into the prepared pie crust, spreading it evenly with a spatula.
- In a separate small bowl, mix chopped pecans with brown sugar to create the topping.
- Sprinkle the pecan and brown sugar mixture evenly over the top of the sweet potato filling.
- Place the pie in the preheated oven and bake for 45-50 minutes. The pie is done when the filling is set and the top is golden brown. A knife inserted near the center should come out clean.
- Remove the pie from the oven and let it cool on a wire rack for at least 1 hour. This allows the filling to set completely and makes slicing easier.
- Serve at room temperature or slightly warm. Optional: top with whipped cream or vanilla ice cream before serving.
- Store any leftover pie covered in the refrigerator for up to 3-4 days.
Tips
- Sweet Potato Selection: Choose orange-fleshed sweet potatoes for the richest color and sweetest flavor.
- Smooth Filling Secret: Use a hand mixer or food processor to ensure your sweet potato filling is completely lump-free.
- Crust Matters: For extra flavor, consider using a homemade butter pie crust or a graham cracker crust.
- Topping Technique: Toast the pecans briefly before mixing with brown sugar to enhance their nutty flavor.
- Baking Precision: Place a baking sheet under your pie to catch any potential drips and ensure even baking.
- Cooling is Crucial: Allow the pie to cool completely to help the filling set properly and develop full flavor.
- Make-Ahead Magic: This pie can be prepared a day in advance, making it perfect for holiday entertaining.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 6g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 65mg
