Sweet Potato Pie with Pecan Topping

I made this sweet potato pie with pecan topping for dessert last Sunday.  I had ice cream for the grands since their immature taste buds don’t appreciate the goodness of sweet potatoes yet.


I found the recipe in Taste of the South.  My youngest daughter and husband requested it immediately.  And, because I usually only make desserts on Sundays and special occasions, I filed it in the back of my mind.  It was really easy to make and the tiny bite I had was really, really good.  The sweet potato part is not too sweet, but then the topping sure makes up for it!  It taste like a sweet potato pie married a pecan pie and the union was a match made in heaven!


Sweet Potato Pie with Pecan Topping
  • ½ package (14.1 oz.) pie crusts (1 sheet)
  • 2 cups cooked mashed sweet potatoes (about 2 large)
  • ⅓ cup firmly packed brown sugar
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons unsulfured molasses
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon orange zest
  • 1 cup evaporated milk
  • Pecan Topping
  • 1-1/2 cups firmly packed light brown sugar
  • 6 tablespoons unsalted butter, melted
  • 4 tablespoons unsulfured molasses
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2 cups chopped toasted pecans
  • ¼ teaspoon kosher salt
  1. Preheat oven to 350.
  2. On a lightly floured surface, roll piecrust into a 12-inch circle. Press into bottom and up sides of a 9-inch deep-dish pie plate; prick bottom with a fork. Fold edges under and crimp as desired. Place a piece of parchment in bottom of piecrust, letting ends extend over edges. Fill with pie weights.
  3. Bake until lightly golden, about 15 minutes. Carefully remove pie weights and parchment. Let cool completely.
  4. In a large bowl, whisk together sweet potatoes, brown sugar, eggs, melted butter, molasses, flour, vanilla, salt, cinnamon and zest. Slowly stir in evaporated milk. Pour mixture into cooled piecrust.
  5. Bake just until center is set, 30 to 40 minutes. Cover with aluminum foil if needed to prevent excess browning of crust. Let cool on a wire rack.
  6. Pecan Topping
  7. In a small saucepan, heat brown sugar, melted butter and molasses over medium heat, stirring until sugar is dissolved and mixture just begins to boil. Add cream and vanilla, stirring constantly until incorporated. Stir in pecans and salt. Bring to a boil, stirring constantly. Remove from heat and pour over sweet potato layer. Spread to cover edges of pie. Refrigerate at least 4 hours before serving.

Note:  I didn’t have an orange so I skipped the zest.  Also, I had a deep dish frozen pie shell and used that instead of the half package of refrigerated pie crust.  I didn’t bake the crust before hand, either.  It turned out perfect!

About Alli

Southern, Morning Person, Jesus Girl, Frugal Party Planner, Writer/Blogger, Mom, Nana, Wife, Beach Bum Wannabe - Let's Have a Party!


  1. Oh, my goodness–this looks SOOOOOOO good! I want some now!!!! 🙂

    • It is very good! If I wasn’t on a strict diet this week after spending last week with my mom’s good cooking, I would bake it again! 🙂

  2. Wow Alli! This looks scrumptious! Great recipe. Thanks for sharing.

  3. It is amazing! But I just ate a couple of bites. The rest of the family finished it off. 🙂

  4. Yummy! I would love this.

  5. This is what heaven looks like, right?! 🙂

    Thanks for joining the Link Up this week! Don’t forget to enter the giveaway!

  6. Oh MY Goodness!! This looks amazing! Thanks for sharing All1 🙂

  7. I love this pecan topping. This looks great!

  8. I’ve never made sweet potato pie before, but I love pecan pie–and it looks delicious! Thanks for linking up at Bloggers Brags Weekly Pinterest Party. I pinned your pie to the Bloggers Brags Pinterest Board.

  9. This looks sooo delish!

  10. I loved it ,it was so easy to make, it will now be one of my desserts on Thanksgiving now

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