Ingredients
2 cups roasted sweet potato puree (about 2 large potatoes)
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/2 cup heavy cream
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 cups pecans, finely chopped (for crust)
1/4 cup brown sugar (for crust)
4 tbsp unsalted butter, melted (for crust)
Instructions
Step 1: Preheat your oven to 400°F. Prick sweet potatoes with a fork and roast for 45-60 minutes until tender. Let cool, then peel and mash until smooth.
Step 2: Lower oven temperature to 350°F. In a bowl, combine chopped pecans, brown sugar, and 4 tbsp melted butter. Press firmly into a 9-inch pie dish.
Step 3: Bake the pecan crust for 8-10 minutes until slightly toasted and fragrant. Remove and set aside to cool.
Step 4: In a large mixing bowl, blend the sweet potato puree, 1/2 cup melted butter, granulated sugar, heavy cream, eggs, vanilla, and spices until completely smooth.
Step 5: Pour the filling into the pre-baked pecan crust and smooth the top with a spatula.
Step 6: Bake for 45-50 minutes, or until the center is set but still slightly jiggly. If the crust begins to brown too quickly, cover the edges with foil.
Step 7: Allow the pie to cool completely on a wire rack for at least 2 hours before slicing and serving.
Notes
Ensure your sweet potatoes are roasted, not boiled, to prevent a watery filling. Use an immersion blender for the smoothest possible texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 445 kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 85mg
Keywords: sweet potato pie, pecan crust, holiday dessert, roasted sweet potato, southern pie
