This Sweet Potato Pecan Pie is a Southern-inspired classic that combines two beloved desserts in one. The silky smooth sweet potato filling is lightly spiced and sweetened with condensed milk, while the pecan topping bakes into a crunchy, caramelized layer. It’s the perfect pie for holidays, potlucks, or whenever you want a dessert that feels both comforting and special.
INGREDIENTS:
Filling:
1 lb. sweet potatoes, cooked, peeled (preferably baked), and quartered
1/4 cup butter
1 14 oz. can sweetened condensed milk
3 eggs, beaten
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
9″ pie shell, unbaked
Pecan Topping:
1 egg, beaten
3 tablespoons dark corn syrup
3 tablespoons light brown sugar, firmly packed
1 tablespoon butter, melted
1/2 teaspoon maple flavoring extract
1 cup pecans, chopped
METHOD:
Preheat oven to 350°F.
Make the filling:
Place warm sweet potato chunks in a food processor and pulse until broken down.
Add butter and process until smooth.
Add condensed milk, eggs, vanilla, cinnamon, nutmeg, and salt. Blend until fully smooth, scraping down the sides as needed.
Pour filling into the unbaked pie shell. Bake for 30 minutes.
Prepare the topping:
While the pie bakes, whisk together the egg, corn syrup, brown sugar, melted butter, and maple flavoring in a small bowl. Stir in chopped pecans.
Finish baking:
After 30 minutes, remove the pie from the oven. Carefully spoon the pecan topping evenly over the filling. Return to the oven and bake for an additional 20–25 minutes, or until the topping is golden brown and set.
Allow the pie to cool slightly before slicing. Serve warm or chilled.
