How do you merge a Sweet Potato Pie with a Pecan Pie? By making this Sweet Potato Pecan Pie Recipe! This pie is a perfect holiday dessert that you will want to make year after year.
The holidays are typically the time of year when most pick up a few pounds. Starting from the Pumpkin Patches and Fall Festivals leading into Halloween, Thanksgiving and Christmas there are plenty of good treats and good eats to make our bellies happy. I love this time of year because I typically come alive with the baking. I also bake a lot of pies and every year this Sweet Potato Pecan Pie is on the list.
Tips for making this Sweet Potato Pecan Pie
This recipe is pretty straightforward, but as often as I have made this recipe, I’ve picked up a few tips to make this pie perfect.
- The consistency can still seem a little stringy when making a pie using sweet potatoes, even with a potato masher. To make the sweet potato filling silky and creamy, I place all of the pie ingredients in a blender or a food processor and blend until combined and smooth.
- You can use a premade pie dish, a refrigerated pie crust that you can place in your pie dish, or make Homemade Pie Crust. I prefer an all-butter pie crust with high-quality French butter for the best flavor and get that delicious golden buttery crust.
- To make the pecan flavor more robust, try toasting your pecans in a pan before adding them to the pecan pie mixture. All you do is place your pecans in a skillet on medium-high heat on the stove and toss for about 3 minutes. You will be surprised by how good the pecan smell in this process.
Homemade All Butter Pie Crust
If you do decide to make homemade pie crust, here is a simple recipe that will be perfect for just about pie crust:
- 2 ½ c. all-purpose flour
- 2 sticks unsalted French butter, cold and cubed
- ½ c. cold water
- 1 tsp. Salt
Combine all of the ingredients in a large mixing bowl, and use a pastry cutter to break the butter into the flour mixture. Slowly add the cold water to the bowl and use your hands to form a ball of dough. Cover in plastic wrap and store in the refrigerator until ready to use
Commonly Ask Questions
You could make mini pecan pies with it or save it for another pie later.
You could wrap it in plastic wrap until ready to serve. Or if you would like to prep the pie and bake it later, that shouldn’t be a problem. If kept in the fridge, I would sit the pie out at room temperature for 15-20 minutes before baking.
French butter is the secret to flaky, delicate, and decadent pie crusts. It offers a richer flavor and contains less water, resulting in a richer, flakier pie crust!
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