Why You’ll Love this Sweet Potato Pecan Pie Recipe
If you’re looking for a dessert that perfectly balances sweet and nutty flavors, you’re going to love this Sweet Potato Pecan Pie recipe. The creamy sweet potato filling is rich and comforting, while the pecan topping adds a delightful crunch.
I adore the hint of cinnamon and nutmeg, which brings warmth and depth to every bite. Plus, the touch of maple flavoring in the pecan topping elevates it to a whole new level of deliciousness.
It’s not just a pie; it’s an experience that evokes cozy memories and festive gatherings. Whether you’re serving it for a holiday or a casual get-together, this pie will impress your guests and have them coming back for seconds.
Trust me, you won’t want to miss out!
Ingredients of Sweet Potato Pecan Pie
When it comes to whipping up a dessert that not only tastes incredible but also warms your heart, this Sweet Potato Pecan Pie is a top contender. You might be wondering what goes into this delightful treat. Well, let me break it down for you. The ingredients list is simple yet packed with flavor, making it perfect for both novice bakers and experienced chefs.
You can practically smell the sweetness and warmth already, can’t you? Let’s see what you’ll need to create this decadent pie.
Ingredients:
- 1 lb yams or sweet potatoes, cooked and peeled
- 1/4 cup butter or margarine
- 14 ounces sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1 teaspoon grated orange rind
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 egg
- 1 (9 inch) graham cracker pie crust
- 2 tablespoons dark corn syrup
- 2 tablespoons firmly packed brown sugar
- 1 tablespoon melted butter
- 1/2 teaspoon maple flavoring
- 1 cup chopped pecans
Now, before you head off to the grocery store, let’s chat a bit about these ingredients. First off, if you can’t find yams, sweet potatoes will work just as well, giving you that creamy filling you crave.
And don’t skip out on the grated orange rind; it adds a zesty twist that brightens up the whole pie. As for the pecans, you can toast them lightly for an extra crunch if you’re feeling fancy. Seriously, who doesn’t love a good crunch in their pie?
Just remember to double-check your pantry for those staples like cinnamon and nutmeg before you dash out. You wouldn’t want to find yourself halfway through the recipe only to realize you’re missing a key ingredient, right? Trust me, that’s a pie moment I’d rather forget.
How to Make Sweet Potato Pecan Pie
Ready to plunge into the delicious world of Sweet Potato Pecan Pie? Perfect. Let’s get cooking.
First things first, preheat your oven to 425 degrees Fahrenheit. You want it nice and toasty because we’re about to create some magic.
Grab 1 pound of cooked and peeled yams or sweet potatoes (if you can’t tell the difference, don’t worry—neither can I sometimes), and toss them into a mixing bowl with 1/4 cup of butter or margarine.
Now, this is where the fun begins. Use a mixer to beat those hot yams and butter together until they’re smooth and creamy. Like, think cloud-like texture.
Next, it’s time to amp up the flavor. Add in 14 ounces of sweetened condensed milk, along with 1 teaspoon each of ground cinnamon and grated orange rind, 1 teaspoon of vanilla extract, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of salt, and 1 egg.
Give that mixture a good whirl until everything is beautifully combined. Now, pour this luscious filling into a 9-inch graham cracker pie crust. Yes, it’s going to look amazing, and yes, you might want to sneak a taste (but save some for later).
Bake this beauty in the oven for 20 minutes. While that’s happening, let’s whip up the pecan topping.
For the topping, grab another mixing bowl and beat together 1 egg, 2 tablespoons of dark corn syrup, 2 tablespoons of firmly packed brown sugar, 1 tablespoon of melted butter, and 1/2 teaspoon of maple flavoring.
Stir in 1 cup of chopped pecans—this is where the crunch factor comes into play. After 20 minutes, pull your pie from the oven, and lower the temperature to 350 degrees Fahrenheit.
Carefully spoon that pecan topping over the filling, spreading it out evenly. Then, pop it back in the oven for another 25 minutes or until set. It’s going to smell heavenly, I promise.
Once it’s done, you can let it cool and serve it warm or at room temperature, garnished with a twist of orange zest if you’re feeling fancy.
And don’t forget—any leftovers (if there are any) can be refrigerated. So, what’re you waiting for? Let’s get that pie in the oven!
Sweet Potato Pecan Pie Substitutions & Variations
While the classic Sweet Potato Pecan Pie is a delightful treat, there are plenty of substitutions and variations you can explore to make it your own.
For a healthier twist, try using Greek yogurt instead of condensed milk; it adds creaminess without the extra sugar. If you’re looking for a gluten-free option, swap the graham cracker crust for a nut-based crust.
Feeling adventurous? Add a splash of bourbon to the pecan topping for a richer flavor. You can also mix in different spices like ginger or cardamom for an unexpected kick.
Finally, if you’re not a fan of pecans, walnuts work beautifully as an alternative. Experimenting with these changes can lead to a uniquely delicious pie!
What to Serve with Sweet Potato Pecan Pie
To elevate your Sweet Potato Pecan Pie experience, consider pairing it with complementary sides that enhance its rich flavors.
I love serving the pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creamy textures balance the pie’s nuttiness perfectly.
You might also try a side of spiced apples or poached pears, which add a delightful contrast to the sweetness of the pie.
For a savory touch, a small salad with arugula and a tangy vinaigrette can provide a rejuvenating bite.
Finally, don’t forget a warm cup of spiced chai or a smooth bourbon cocktail; both drinks bring out the warm spices in the pie beautifully.
Enjoy your delicious combination!
Additional Tips & Notes
Although making a Sweet Potato Pecan Pie can feel intimidating, a few tips can make the process smoother. First, make sure your sweet potatoes are well-cooked and thoroughly mashed for a creamy filling.
Don’t skip the orange rind; it adds a lovely citrus note that brightens the flavors. When making the pecan topping, consider toasting the pecans slightly before mixing them in; it enhances their flavor wonderfully.
If your pie crust edges brown too quickly, cover them with foil for the last part of baking. Finally, let the pie cool completely before slicing; it helps the filling set nicely.
Trust me, these little tips will elevate your pie and impress your guests! Enjoy the baking adventure!