Sweet Potato Pecan Pie
A decadent two-layer pie with a creamy spiced sweet potato filling topped with a gooey, crunchy pecan layer — the ultimate fall dessert combo.
Ingredients
- 1 ½ cups mashed sweet potatoes
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup evaporated milk
- ¼ cup melted butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ¾ cup light corn syrup
- ½ cup brown sugar
- 3 large eggs
- 3 tbsp melted butter
- 1 tsp vanilla extract
- 1 ½ cups pecan halves
- 1 unbaked 9-inch pie crust
Instructions
- Preheat oven to 350°F (175°C). Prepare crust in pie dish.
- Mix sweet potato filling; pour into crust. Bake 25 min.
- Whisk pecan layer ingredients; spoon on top.
- Bake 45–50 min until set and glossy.
- Cool 2 hours before slicing. Enjoy!
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk and spatula
- Saucepan
- Oven