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Butter Pecan Sweet Potato Pie: A Southern Classic with a Delicious Twist
When it comes to Southern desserts, sweet potato pie is a beloved classic that evokes feelings of comfort, warmth, and home-cooked goodness. But what happens when you take that classic recipe and give it a decadent twist? You get Butter Pecan Sweet Potato Pie, a rich, flavorful dessert that combines the smooth sweetness of sweet potatoes with the irresistible crunch of buttered pecans. It's the perfect addition to any holiday spread, Sunday dinner, or anytime you're in the mood for something indulgent.
This pie brings all the familiar, warm flavors of sweet potato pie and amps it up with a buttery, nutty topping that adds a delightful contrast in texture. The combination of cinnamon, nutmeg, and vanilla with toasted pecans creates a pie that's both comforting and elegant. Whether you’re baking for Thanksgiving, Christmas, or just a cozy evening at home, this Butter Pecan Sweet Potato Pie will have everyone asking for seconds (and thirds!).
Butter Pecan Sweet Potato Pie Recipe
Ingredients:
For the Pie Filling:
2 large sweet potatoes (about 2 cups of mashed sweet potato)
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger (optional)
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1/2 cup evaporated milk
1/2 cup heavy cream
1 tablespoon unsalted butter, melted
For the Butter Pecan Topping:
1 cup pecan halves or pieces
1/4 cup unsalted butter
1/2 cup brown sugar, packed
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Pinch of salt
For the Crust:
1 pre-made pie crust (or homemade if you prefer)
1 tablespoon butter (to grease the pie dish)
Instructions:
Step 1: Prepare the Sweet Potatoes
Cook the sweet potatoes: Start by washing the sweet potatoes and poking a few holes in them with a fork. You can bake them whole in the oven at 400°F (200°C) for about 45 minutes, or until soft, or you can microwave them for a quicker option—about 6-8 minutes, turning halfway through. Once cooked, let the sweet potatoes cool slightly.
Peel and mash: Once cool enough to handle, peel the skin off the sweet potatoes and place the flesh in a bowl. Mash the sweet potatoes until smooth using a potato masher or fork. You should have about 2 cups of mashed sweet potato.
Step 2: Make the Pie Filling
Mix the dry ingredients: In a large bowl, combine the granulated sugar, brown sugar, cinnamon, nutmeg, ginger (if using), and salt. Stir to combine.
Add the wet ingredients: To the dry ingredients, add the mashed sweet potatoes, eggs, vanilla extract, evaporated milk, heavy cream, and melted butter. Mix everything together until smooth and well-combined. You can use a whisk or an electric mixer for a silky texture.
Pour into pie crust: Preheat the oven to 350°F (175°C). Prepare your pie crust by greasing the pie dish with butter. Pour the sweet potato filling into the prepared pie crust. Smooth the top with a spatula.
Bake the pie: Bake the pie for 45-50 minutes, or until the center is set and the edges are lightly golden. You can check for doneness by inserting a knife or toothpick into the center; it should come out clean or with just a few crumbs attached. If the crust begins to brown too quickly, cover the edges with aluminum foil to prevent burning.
Cool the pie: Once done, remove the pie from the oven and allow it to cool to room temperature before adding the pecan topping. This will help the filling set and ensure the topping stays intact.
Step 3: Prepare the Butter Pecan Topping
Toast the pecans: In a small skillet over medium heat, toast the pecans for 3-4 minutes until fragrant and lightly browned. Stir frequently to prevent burning. Once toasted, set the pecans aside.
Make the caramel sauce: In the same skillet, melt the butter over medium heat. Add the brown sugar, heavy cream, vanilla extract, and a pinch of salt. Stir constantly until the sugar dissolves and the mixture comes to a gentle simmer. Let it cook for 2-3 minutes, until it thickens into a smooth caramel-like sauce.
Add the pecans: Remove the skillet from heat and stir in the toasted pecans, ensuring they are fully coated with the caramel sauce. Set the topping aside to cool slightly.
Step 4: Assemble and Serve
Top the pie: Once the pie has cooled, spread the buttered pecan mixture evenly over the top of the sweet potato filling. Be generous with the pecans—they provide a delicious crunch and richness to the pie!
Serve: Slice the pie and serve it with a dollop of whipped cream or a scoop of vanilla ice cream if you’d like to take it over the top. The contrast between the creamy sweet potato filling, buttery caramel pecans, and flaky pie crust is simply divine.
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