Sweet potato pecan pie combines two classic favorites into one delicious dessert, perfect for Thanksgiving and all your fall festivities!
Every once in awhile a recipe comes along and redefines what you thought you knew about dessert. (OK, if you’re more sane than I am about your desserts maybe this has never happened to you, but for me, as a certifiable sugar-aholic, this is a thing.)
This sweet potato pecan pie is one of those recipes. Pecan pie, for me, is so often overly sweet and I can’t stomach more than a bite or two. But combine it with the creamy, spicy deliciousness of a sweet potato pie and I’m fully on board.
The spices in the sweet potato layer cut through the sweet of the pecan layer to make
one epically delicious, mind-blowingly awesome Thanksgiving dessert. You get the sticky-sweet pecan pie crunch, and the creamy, spicy deliciousness of a sweet potato pie in one perfect slice.
And hey, there’s a bonus here. Instead of eating one slice of pecan pie and one slice of sweet potato, by combining the two you save time out of your day and room in your stomach for more Thanksgiving fare! I’m all about efficiency.
Side note: I’m ridiculously proud of the braided crust. It’s a fishtail braid (tutorial by Martha) and, while I’ll never be able to do that to my hair, I’m darn happy with the pastry results.
Pretty food really does taste better doesn’t it? To get the golden color, I brushed an egg white mixed with about a teaspoon of water over the braid after I attached it to the pie shell. To attach the braid I brushed a little water over the edges of the pie crust where it came up over the pie pan. Then I brushed water on the bottom of the braid, then lightly pressed the braid into the crust.
At this point, I’ve actually given up on planning a Thanksgiving menu because I just keep adding desserts. I won’t have time/room in my oven for turkey and stuffing.
If you’re interested in an all-dessert Thanksgiving dinner then head on over to my house. We’ll eat around 2.
- single pie crust for a 9-inch pie
- 2 to 3 sweet potatoes, baked and peeled (enough to make 1 cup mashed sweet potato)
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons granulated sugar
- 1 egg yolk
- 1 tablespoon heavy cream
- 1 tablespoon unsalted butter, at room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon nutmeg
- 3/4 cup granulated sugar
- 3/4 cup dark corn syrup
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3/4 cup chopped pecans
- whipped cream, for serving
- Roll dough out to a 11-inch circle and carefully transfer to a 9-inch pie pan. Press into the pan and flute the edges; trim off excess dough. Refrigerate while you make the filling.
- Preheat the oven to 325 degrees.
- In a large mixing bowl, combine the mashed sweet potato, sugars, egg yolk, heavy cream, butter, vanilla, salt, and spices. Beat on medium speed with an electric mixer, scraping down the sides of the bowl as necessary, until smooth, about 2 minutes. Set aside.
- Combine all ingredients EXCEPT pecans in a medium mixing bowl and beat with an electric mixer set to low until mixture is thick and opaque, about 1 minute. Scrape down the sides and bottom of the bowl and beat on low for a few seconds more. Fold in pecans with a rubber spatula.
- Spoon the sweet potato mixture into the refrigerated pie crust and smooth the top. Pour the pecan syrup over the sweet potato. Bake 1 hour and 45 minutes, until a toothpick inserted into the center of the pie comes out clean. Cool and serve with whipped cream.
Adapted from Stop and Smell the Rosemary