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Sweet Potato Pecan Pie Recipe

Sweet Potato Pecan Pie is the perfect blend of two southern favorite pie recipes in one delicious bite!

Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings: 16
Calories: 444 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 3 cup sweet potatoes cooked and cooled
  • 1/2 1/2 cup butter
  • 3 3 cups sugar
  • 2 2 teaspoons vanilla extract
  • 3 3 eggs beaten
  • 1 1 cup milk
  • 1/4 1/4 cup maple syrup see notes
  • 2 2 cups Chopped Pecans see notes
  • 2 2 pie crust unbaked

Instructions

    Cup of Yum
  1. Prep. Preheat the oven to 350 º F. Prepare pie crust according to directions or use your favorite store-bought pie crust. Set aside.
  2. Make the Pie Filling. Add the cooked sweet potatoes and butter to a large mixing bowl. Mash the sweet potatoes until smooth. Add the butter, vanilla, milk, eggs, maple syrup and pecans to the mixing bowl and stir until well combined and smooth.
  3. Assemble and bake. Pour the pie filling into the unbaked pie crusts. Bake each pie for 1 hour or until set in the center. Remove from the oven and rest for 5 -10 minutes before slicing and serving. 

Notes

  • This recipe makes two 9-inch pies.
  • If you would like to make one as the traditional Southern sweet potato pie, then do not add the maple syrup and pecans to the batter initially. Pour half of the batter into one of the unbaked pie crusts. Then, add 2 tablespoons maple syrup and 1 cup of pecans to the remaining batter. Stir until well combined and then pour into the second unbaked pie crust. 
  • If you would like to make one as the traditional Southern sweet potato pie, then do not add the maple syrup and pecans to the batter initially. Pour half of the batter into one of the unbaked pie crusts. Then, add 2 tablespoons maple syrup and 1 cup of pecans to the remaining batter. Stir until well combined and then pour into the second unbaked pie crust. 
  • Prepare the pie crusts and pie filling. Store the pie crust in the freezer and store the pie filling in an airtight container in the refrigerator for up to 2 days. To bake, assemble the pie and bake as instructed.
  • To store, allow to cool completely. Cover with foil, plastic wrap or Bee's Wrap and store in the refrigerator for up 3 days.
  • To freeze, allow to cool completely. Cover with foil and freeze for up to 2 months. To serve, thaw in the refrigerator overnight or until thawed completely.

Nutrition Information

Calories 444kcal (22%) Carbohydrates 59g (20%) Protein 5g (10%) Fat 23g (35%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 0.2g Cholesterol 48mg (16%) Sodium 165mg (7%) Potassium 209mg (6%) Fiber 3g (12%) Sugar 43g (86%) Vitamin A 3792IU (76%) Vitamin C 1mg (1%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 444

% Daily Value*

Calories 444kcal 22%
Carbohydrates 59g 20%
Protein 5g 10%
Fat 23g 35%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 10g 50%
Trans Fat 0.2g 10%
Cholesterol 48mg 16%
Sodium 165mg 7%
Potassium 209mg 4%
Fiber 3g 12%
Sugar 43g 86%
Vitamin A 3792IU 76%
Vitamin C 1mg 1%
Calcium 52mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.