Sweet Potato and Pecan Pie

  • Total: 3 hr 20 min
  • Prep: 2 hr 20 min
  • Cook: 1 hr
  • Yield: 8 slices
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For the sweet potato filling: 

1/2 pound sweet potatoes

Drizzle of olive oil

Salt and pepper

Drizzle of molasses

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3 eggs

1 1/2 cups heavy cream

1 1/2 teaspoons vanilla

1 unbaked 10-inch deep dish pie crust

For the pecan topping:

1 1/2 cups pecans

4 eggs, beaten

1/2 cup sugar

1/2 cup light brown sugar

1/4 cup Steen's 100 Percent Pure Cane Syrup

1/4 cup corn syrup

Pinch of salt


1 cup whipped sweetened cream

1/2 cup warm chocolate sauce

Several fresh mint sprigs

Shaker of powdered sugar


  1. Preheat the oven to 375 degrees. Place the sweet potatoes on a baking sheet and drizzle with olive oil. Season the potatoes with salt and pepper and place in the oven.
  2. Roast the sweet potatoes for 1 to 1 1/2 hours or until the potatoes are fork tender. Remove the potatoes from the oven and cool. Remove the skin from the sweet potatoes.
  3. In a mixing bowl, whisk the sweet potatoes, molasses, spices, eggs, cream and 1 teaspoon vanilla together. Pour the filling into the unbaked pastry shell. Spread the pecan pieces evenly over the sweet potato filling. In a mixing bowl, whisk the remaining ingredients together. Pour the topping over the pecans. Bake for about 1 hour or until the filling and topping set. Cool for 10 minutes before slicing. Garnish with whipped cream, chocolate sauce, fresh mint sprigs, and powdered sugar.