Sweet Potato Pecan Pie

Sweet Potato Pecan Pie


"Caramelized Pecan Topping makes this special! Evaporated milk may be used in place of the cream."


{{adjustedServings}} servings 519 cals
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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 60.9g
  • 20%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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  1. Bake sweet potatoes until tender, peel and mash. Make sure all lumps are removed, straining if necessary.
  2. Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
  3. Bake in preheated oven at 400 degrees F (205 degrees C) 45-55 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on rack.
  4. To make 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.
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  1. 63 Ratings


THIS IS SOOO GOOD. I can't stop eating it. I've never really liked pumpkin pie but this is 10 stars. I used baked yams (1-1/2 lbs = 2 medium size yams - perfect for 2 cups), cut back sugar in th...

Very smooth and creamy. I did add a dash of vanilla extract and 1/4 tsp. nutmeg to the recipe. Absolutely wonderful. I used a deep pie crust though, and still found that I had a lot of mixt...

The pie filling was really good, Too much sugar for the pecan topping! I would make this agian with less sugar for the topping! This is a great pie for begginers really easy to follow.