The topping of caramelized pecans makes this unique.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) unbaked pie crust
- 2 cups cooked and mashed sweet potatoes
- 2 eggs
- ¾ cup white sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ⅔ cups light cream
- 3 tablespoons butter, softened
- ⅔ cup packed brown sugar
- ⅔ cup chopped pecans
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
- Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
- Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
- Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
- Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.
- Evaporated milk can be used in place of the cream.
Nutrition Facts
| Calories | 519 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 354 mg |
| Sugars | 40 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious came out perfect!
this recipe will make 2 – 9 inch pies, I’ve also made tarts with this recipe.
We have a baby and I make baby food…. I had a lot of sweet potatoes, and my husband found this recipe. For the record He HATES SWEET POTATOES SOOOO First time making it It came out PERFECT IT IS SOOOOOO GOOD AND my husband LOVES IT !!!! Yes I had a couple substitutions with what I had I had on hand, but the recipe is spot on for a perfect pie
I used evaporated milk, came out great. Used more pecans than recipe . Topping is really good. When you eat this pie , you know you ate something, seems like this pie weighed 5lbs. Very rich and filling. I boiled my potatoes instead of baking, hardly any lumps at all, worked best for me.
So easy and so yummy. A friend said the filling was so smooth and creamy. Served it with fresh cinnamon whipped cream. Perfection!
I’ve made this for the past 10 Thanksgivings, or longer. Everyone loves it! Save flavor profile of pumpkin pie, but a much better in texture, imho! I use low-fat evaporated milk and don’t put as much topping on as stated in order to save a few calories! Watch out that you don’t burn the topping!!!
Lovely and delicious. My new thanksgiving pie.
11/25/18: I made this for Thanksgiving in place of pumpkin pie. The pumpkin pie lovers thought that this tasted the same so that was a win. I made two pies with the filling in place of one (you’d need to use a big deep dish pan to get this in one pan). I would make this with 1.5X the spice next time. I decorated the top with pie crust in the shape of a turkey. I had to wait for the pie to set-up enough to hold the extra pie crust so the edges got a bit darker than I wanted. I would 100% make this again with extra spice.
I’ve made other recipes/versions of this dish and this is clearly superior. I used half and half instead of light cream and ready-made mashed sweet potatoes. Very easy to follow instructions. The only thing to keep in mind that the liquid filling might be too much for the shell.
It was definitely delicious !
I used canned sweet potatoes and a deep dish pie crust, turned out awesome! Will probably leave out the cloves next time.
First time making sweet potato pie and this was delicious! Pecan topping kicks it up a notch. Makes a lot, use a deep dish crust. I used 1/2 & 1/2 for the cream. I cut back on the sugar in the topping a little. My new favorite holiday pie.
This will be the 3rd year I’ve made this pie…I only tweak the spice amounts . I have a hard time eating just one piece. I tried this recipe because I don’t like pumpkin pie but we also had a jumbo crop of sweet potatoes.
I didn’t have ginger, added pumpkin pie spice & cinnamon, used evaporated milk. The pie flavor was delicious, and recipe was easy. Only problem I had was that the brown sugar was griddy, not smoothe. Only broiled for 5 min. Not sure why, any suggesions?
I added some dark rum to the pecan topping for a more robust flavor. Totally awesome.
Made this pie today. First time to make and eat sweet potato pie, so I have nothing to compare it. Used one 1 3/4 lb sweet potato & it was 2 cups..Washed, quartered it. Placed in glass bowl with 1/4 cup water & microwaved it till tender. Next time I’ll boil them. Put potatoes in blender. Made recipe as stated except used a scant 1/4 tsp of PURE stevia in place if the white sugar in the custard. I did use brown sugar in the topping. Delicious! For our tastes, I’ll probably cut back the cloves to 1/8 tsp.
very sweet
Delicious! I cut back on the sugar by half, added real vanilla extract (1tsp) to the filling mix, and a dash of tapioca starch to the topping. I’m planning on making this pie more often! We also used a gluten free pie crust, perfect!
Sounds like a great recipe but I am new to cooking terms so wat does add cream mean
This was the best sweet potatoe pie for our Holiday desert. Instead of whole pecans, I used pecan pieces. It’s very easy to follow and the family has been craving for more. I think I’ll make mini pies so that everyone can take home more. Happy Holidays!
This pie was just ok. It was better out of the fridge on the second day but I think I’ll just stick to regular sweet potato pie.