Caramelized Sweet Potato Pie with Candied Pecans

🕒 Prep: 30 min
🔥 Cook: 1 hour
🍽 Serves: 8
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Get ready to dive into a cozy classic with a twist: Caramelized Sweet Potato Pie with Candied Pecans. This recipe marries the creamy sweetness of sweet potatoes with the crunch of candied pecans, making it a perfect dessert for festive gatherings or a special weekend treat.

Ingredients for Caramelized Sweet Potato Pie with Candied Pecans

The star of this pie is, of course, the sweet potatoes. They provide a natural sweetness and creamy texture that makes the filling rich and satisfying. Granulated sugar adds sweetness, while unsalted butter offers richness and helps in caramelizing the potatoes. Milk is added for a smoother consistency, and eggs bind everything together while adding structure. A hint of vanilla extract and spices like cinnamon and nutmeg bring warmth and depth to the flavor. The pie crust serves as a delicious, flaky base that holds it all together. For the topping, pecan halves are candied with brown sugar, water, and a touch of vanilla extract for a sweet, crunchy finish.

Tips & Tricks

  • Try roasting the sweet potatoes instead of boiling for a deeper, caramelized flavor.
  • Use a food processor to achieve an ultra-smooth filling texture.
  • If you're short on time, opt for a pre-made pie crust.
  • For a nut-free version, try topping with toasted coconut flakes instead of pecans.

Serving Suggestions

This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more indulgent treat, drizzle some warm caramel sauce over each slice. If you’re serving this at a holiday gathering, consider a side of spiced apple cider to complement the flavors.

Frequently Asked Questions

Can I make this pie ahead of time?
Yes, you can prepare and bake the pie a day in advance. Just store it in the refrigerator and bring it to room temperature before serving.
Can I use canned sweet potatoes?
You can, but fresh sweet potatoes provide a better texture and flavor. If using canned, make sure to drain and mash them well before starting the recipe.
How do I store leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. You can also freeze slices for up to a month.

Caramelized Sweet Potato Pie with Candied Pecans Recipe Walkthrough

First, let's get your oven preheated to 350°F (175°C). It's always a good idea to start with this step so it's ready when you are. Next, peel and chop about 2 pounds of sweet potatoes into large chunks. Boil them in a pot of water for about 20 minutes until they're tender. While they cook, you can gather the rest of your ingredients.

Once the sweet potatoes are tender, drain them well and transfer them to a large mixing bowl. Grab your masher and get to work mashing them until they're nice and smooth. Now, add in the granulated sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix everything together until you have a smooth, luscious filling.

Pour this sweet potato mixture into your prepared pie crust, spreading it evenly to the edges. It's time for the oven to work its magic: bake the pie for 50-60 minutes. You'll know it's done when the filling is set and the crust is a beautiful golden brown.

While your pie is baking, you can prepare the candied pecans. In a small saucepan over medium heat, combine the pecan halves, brown sugar, water, vanilla extract, and a pinch of salt. Stir frequently for about 5 minutes until the mixture thickens and coats the pecans. Let them cool slightly before sprinkling over the baked pie.

Once your pie is out of the oven, let it cool to room temperature. This helps the filling firm up perfectly, making slicing a breeze. Enjoy!

Why You'll Love This Recipe

  • Perfect balance of sweet and savory flavors.
  • Easy-to-follow steps for even a beginner cook.
  • A delightful texture contrast with creamy filling and crunchy topping.
  • Perfect for holiday tables or as a comforting autumn dessert.
  • Uses simple, wholesome ingredients you're likely to have on hand.

Ingredients

2 lbs sweet potatoes
1 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup milk
2 large eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 9-inch pie crust
1 cup pecan halves
1/4 cup brown sugar
2 tbsp water
1/4 tsp vanilla extract
Pinch of salt

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C).
2. Peel and chop the sweet potatoes into large chunks, then boil in a pot of water until tender, about 20 minutes.
3. Drain the sweet potatoes and mash them in a large bowl.
4. Add granulated sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes, and mix until smooth.
5. Pour the sweet potato mixture into the pie crust and spread evenly.
6. Bake for 50-60 minutes or until the filling is set and the crust is golden brown.
7. In a small saucepan, combine pecan halves, brown sugar, water, vanilla extract, and a pinch of salt, and cook over medium heat, stirring frequently, until the mixture thickens and coats the pecans, about 5 minutes.
8. Allow the candied pecans to cool slightly, then sprinkle them over the baked pie.
9. Let the pie cool to room temperature before serving.

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