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Sweet Potato Pie with Pecan Topping

User Rating 5 Star Rating (1 Review)


Use bourbon, brandy, or orange juice in this great tasting sweet potato pecan pie.


  • 1 pastry-lined pie shell
  • 2 cups cooked, peeled sweet potatoes
  • 4 ounces (1/2 cup) unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • dash salt
  • 2 tablespoons brandy, bourbon, or orange juice
  • 1/2 cup dark corn syrup
  • 1 cup pecan halves


Prick bottom of pie crust with a fork; bake in preheated 425° oven for 12 minutes. Set aside.

Mash sweet potatoes with half of the butter (1/4 cup). Let cool. Add heavy cream, brown sugar, eggs, vanilla, spices, and brandy, bourbon, or orange juice. Beat until fluffy; turn into pie crust. Bake at 375° for 20 minutes.

Combine remaining 1/4 cup butter with corn syrup and pecans; sprinkle evenly over top of pie. Return pie to oven and bake 25 minutes longer, or until a toothpick inserted in center comes out clean.

Serve with whipped cream or whipped topping.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Pototoe Pie, Member hat106

Taste Great, Easy to Make, Lovely Recipe...Thanks from this Irish Heart and Soul

27 out of 27 people found this helpful.

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