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Sweet potato pecan pie

Sweet Potato Pecan Pie is a delightful spin on the classic pecan pie, with a rich and creamy sweet potato filling filling in for the traditional corn syrup and eggs mixture.

The combination of sweet potatoes and pecans creates a luscious and slightly nutty flavor, perfect for the holiday season or special occasions. The sweet potato filling is spiced with cinnamon, nutmeg, and a hint of vanilla, adding warmth and depth to every bite.

​Topped with a generous layer of toasted pecans, this pie offers a satisfying crunch that complements the smooth filling. Whether served on its own or with a dollop of whipped cream, Sweet Potato Pecan Pie is sure to be a crowd-pleaser, combining the best of two beloved dessert classics in one delicious treat.
For the best results, watch Tammy make this delicious recipe.
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RECIPE​

Ingredients
Filling
  • 1/2 CUP SUGAR
  • 2 CUPS STEAMED SWEET POTATOES, MASHED
  • 4 TBSP MARGARINE OR BUTTER
  • 2 MEDIUM OR 1 EXTRA LARGE EGG
  • 1/4 CUP EVAPORATED MILK OR CREAM
  • 1/4 TSP. VANILLA EXTRACT
  • 1/8 TSP. CINNAMON
Topping
  • 4 TBSP. STICK MARGARINE OR BUTTER
  • 1/2 CUP BROWN SUGAR
  • 2 TBSP. FLOUR
  • 1/2 CUP CHOPPED PECANS
  1. Mix sweet potatoes with a whisk in a stand mixer. Add sugar, butter, eggs, milk vanilla and cinnamon. Put filling in a pre-baked homemade pie crust or use a refrigerated pie crust. 
  2. Use a pastry fork or pastry blender and blend the butter, brown sugar and flour well. Blend until it is crumbly and consistent in texture. Add chopped pecans and mix well.
  3. Sprinkle over sweet potato filling and bake pie at 350 degrees F until set, about 40-45 minutes.

​“This is the best of both worlds and probably my favorite baked pie.” -Tammy