Sweet Potato Pecan Pie

Pat Duran


This pie has all the things you like about pumpkin pie and you can substitute pumpkin for the sweet potato if you wish- I make it both ways. Sometime even using the leftover marshmallow sweet potatoes from dinner- works good too! Even added the cranberry relish after the first baking before I put the pecan topping on and bake the second time. Delicious!!


★★★★★ 1 vote

1 graham cracker crust
20 Min
25 Min


  • 1 lb
    sweet potatoes or yams, cooked and peeled
  • 1/4 c
    butter, softened
  • 14 oz
    can sweetened condensed milk (scm)
  • 1 large
  • 1 tsp
    grated orange peel
  • 1 tsp
  • 1 tsp
    vanilla extract
  • 1/2 tsp
  • 1/4 tsp
  • 1
    8- inch graham cracker crust,baked

How to Make Sweet Potato Pecan Pie


  1. Preheat oven to 425^.
    In large mixing bowl, beat hot sweet potatoes and butter until smooth.
    Add SCM and remaining ingredients, except crust; mix well.
    Pour into crust. Bake 20 minutes.Now make topping.
    Pecan Topping:
    1 large egg
    2 T. light brown sugar,packed
    2 T. dark corn syrup
    1 T. melted butter
    1/2 teas. Maple flavoring
    1 c. chopped pecans
    In a mixing bowl beat all ingredients and stir in pecans.
    Remove pie from oven; reduce oven temperature to 350^. Spoon topping over pie. Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest twist, if desired. Refrigerate leftovers.

Printable Recipe Card

About Sweet Potato Pecan Pie

Course/Dish: Potatoes Pies Nuts
Main Ingredient: Potatoes
Regional Style: Southern

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