I have extra filling. What do I do with it?

You could make mini pecan pies with it or save it for another pie later.

What do you recommend to top the pie off with?

If you want to be a little "extra," try hard sauce or bourbon sauce . Or you can stick with the traditional ice cream or whipped topping.

Can I make this day before Thanksgiving?

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.

Why use French butter for the pie crust?

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!

Sweet Potato Pecan Pie Recipe | Brown Sugar Food Blog

Description

This Sweet Potato Pecan Pie recipe combines the best of both worlds from a Pecan Pie and a Sweet Potato Pie. You’ll love this pie recipe!

Ingredients

Scale

FOR THE PIE:

1 whole Deep Dish Unbaked Pie Crust, Store Bought Or Your Favorite Recipe
2 medium sweet potatoes, baked
1/4 c. Light brown sugar
1/4 c. granulated white sugar
1 whole egg, lightly beaten
1/3 c. heavy whipping cream
1/4 tsp. vanilla extract
1 pinch of salt
2 tbsp. Bourbon, optional
3/4 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. all-spice
3 tbsp. unsalted butter, softened

FOR THE PECAN TOPPING:

1–1/4 c. white granulated sugar
1 c. dark corn syrup
3 whole large eggs, lightly beaten
3 tbsp. unsalted butter, softened
1/4 tsp. vanilla extract
1 pinch of Salt
3/4 tsp. cinnamon
1 1/4 c. halved pecans

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Instructions

Preheat the oven to 375 F. Have your pie crust ready in a deep dish pie pan.
In a large bowl, combine the mashed sweet potatoes, both sugars, eggs, whipping cream, and vanilla extract and mix with a handheld electric mixer. Do not over-mix.
Add the salt, Bourbon, cinnamon, nutmeg, allspice, and butter and mix until well blended.
The pie should still have some lumps throughout, and this is okay. Pour the sweet potato pie filling inside the pie crust, smooth it out with a rubber spatula and set aside.
In a separate bowl, combine sugar, corn syrup, eggs, butter, vanilla extract, salt, cinnamon, and chopped pecans and stir until well blended. Begin to pour the pecan filling over the sweet potato pie. Only fill up to the top of the crust. Don’t overfill the pie.
Place the pie on a baking sheet and bake in the oven for 45-50 minutes or until a knife inserted in the center comes out clean. Allow cooling before serving, and enjoy!

Notes

Blend all ingredients in a food processor or blender for the smoothest texture.

Prep Time: 15 mins
Cook Time: 50 mins
Category: Dessert
Method: Bake
Cuisine: American