Indulge in the decadent flavors of sweet potato and pecan in this homemade pie. The creamy sweet potato filling is perfectly complemented by the crunchy pecan topping. This classic American dessert is a must-try for any pie lover. With a prep time of 20 minutes and cooking time of 50 minutes, this sweet potato pecan pie will be a delightful addition to any special occasion or holiday gathering. Follow the simple steps and enjoy the heavenly combination of flavors.
Ingredients
- 1 9-inch unbaked pie crust
- 2 cups mashed sweet potatoes
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, cold
Directions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mix well until all ingredients are fully incorporated.
- Pour the sweet potato mixture into the unbaked pie crust, spreading it evenly.
- In a separate bowl, mix together chopped pecans, flour, brown sugar, and cold butter. Use a pastry cutter or your fingers to blend the ingredients until crumbly.
- Sprinkle the pecan mixture over the sweet potato filling, covering the entire surface of the pie.
- Place the pie on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the filling is set and the pecan topping is golden brown.
- Remove the pie from the oven and allow it to cool completely on a wire rack before serving.
- Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
