Description
Indulge in the ultimate comfort dessert with this Sweet Potato Pecan Pie, a decadent fusion that marries a creamy, spiced sweet potato custard with a crunchy, caramelized pecan topping. This recipe provides the perfect balance of earthy sweetness and nutty texture, encased in a buttery, flaky crust. It is a show-stopping, nostalgic treat that brings warmth and joy to any festive gathering or cozy afternoon, proving you never have to choose between two classic favorites again.
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/4 cup ice water
2 cups cooked, mashed sweet potatoes
3/4 cup brown sugar
2 large eggs
1/2 cup evaporated milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup pecans, chopped
1/3 cup maple syrup
2 tablespoons unsalted butter, melted
Instructions
Whisk flour, sugar, and salt in a bowl, then cut in cold butter until crumbly.
Add ice water gradually until dough forms, wrap in plastic, and chill for 30 minutes.
Roll out dough and fit into a 9-inch pie dish, crimping the edges.
Preheat oven to 350°F.
Beat together sweet potatoes, brown sugar, eggs, evaporated milk, cinnamon, and nutmeg until smooth.
Pour the sweet potato mixture into the crust and bake for 25 minutes.
In a separate bowl, mix the pecans, maple syrup, and melted butter.
Carefully spread the pecan mixture over the partially baked pie.
Bake for another 20 to 25 minutes until the center is set and the topping is bubbling.
Cool completely on a wire rack before serving.
Notes
Ensure all dairy and potato ingredients are at room temperature before mixing the custard for the smoothest texture. If the crust edges brown too quickly, cover them with aluminum foil strips during the final 15 minutes of baking.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg