Sweet Potato Pecan Pie

Christine Whisenhunt


This is another recipe I found in the cookbook that my great aunt gave me that was compiled for her local high school homecoming reunion. I saw it and thought it sounded good, but I thought orange honey in place of the corn syrup would be even better. So, here it is with my changes. I think I'll make it for Thanksgiving in lieu of the same old sweet potatoes with marshmallows, which everyone else always likes but I don't care for much. I could dig into this though! LOL Enjoy!

(Prep time includes time needed to cook potatoes, but you could microwave them and be done much faster.)

Note:Photo borrowed from the internet.

**Original recipe is from the Plummerville Homecoming Cookbook, 1994, and the recipe credit goes to Martha Jo Durham Brown.**


★★★★★ 1 vote

Makes one pie.
40 Min
50 Min


  • 1
    9 inch pie crust, unbaked
  • 1 lb
    (2 medium) yams or sweet potatoes, cooked and peeled
  • 1/4 c
  • 1 tsp
    grated orange rind
  • 1 tsp
    vanilla extract
  • 1 tsp
  • 1/2 tsp
  • 1/4 tsp
  • 1 can(s)
    (14 oz.) sweetened condensed milk
  • 2

  • 1
  • 3 Tbsp
    orange honey
  • 3 Tbsp
    brown sugar
  • 1 Tbsp
    butter, melted
  • 1/2 tsp
    maple extract
  • 1 c
    pecans, chopped

How to Make Sweet Potato Pecan Pie


  1. Preheat oven to 350 degrees. In a large mixing bowl, beat hot yams with butter until smooth. Add milk, orange rind, vanilla, cinnamon, nutmeg, salt and eggs. Mix well. Pour into pie crust and bake for 30 minutes. Remove from oven and spoon pecan topping evenly over top. (See below for topping.) Return pie to oven and bake for 20-25 minutes more, or until golden brown. Cool. Serve warm or chilled. Refrigerate any leftovers.
  2. For topping:
    In small mixing bowl, combine egg, honey, brown sugar, butter, and maple extract. Mix well. Stir in pecans.

Printable Recipe Card

About Sweet Potato Pecan Pie

Course/Dish: Pies

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