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Sweet Potato Pecan Pie

AllisonAllison Zimmer

This combination of two Southern favorites comes courtesy of the Dinosaur BBQ cookbook. While the ingredient list is long, the pie is very simple to prepare.

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  • Dough for a one crust pie
  • 2 cups cooked, mashed, sweet potatoes, about 1 lb.
  • 3/4 cup sugar
  • 2 large eggs, lightly beaten
  • 1/2 tsp kosher or sea salt
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/2 tsp vanilla
  • 2/3 cup sweetened condensed milk
  • 1 cup coarsely chopped pecans
  • 2 eggs, lightly beaten
  • 2 tbsp butter, softened
  • 2 tsps vanilla
  • 1/2 cup sugar
  • 1/2 cup sugar
  • 1/2 cup dark corn syrup
  • pinch kosher or sea salt
  • 1/8 tsp ground cinnamon
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  • 1

    Preheat the oven to 325 degrees.

  • 2

    Pick out a 9 by 1 1/4 inch pie pan. This is a bit deeper than normal to hold everything. Roll out the pie crust, fit it into the pie pan as directed, and chill it in the freezer until you’re ready for it.

  • 3

    Grab a big bowl and dump all the ingredients for the filling into it. Mix well and set the mixture aside.

  • 4

    Now take another bowl and throw all the ingredients for the topping in to it. Stir together and set aside.

  • 5

    Pull the pie shell out of the freezer and spoon in the pie filling. Smooth and even the surface. Then pour the toppings over it. Pop the pie in to the oven and bake for 1 1/2 hours or until the crust is golden and the filling is set. Cool the pie on a rack. Serve slices of pie at room temperature with a nice plop of sweetened whipped cream.

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