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Gallery Sweet Potato Pie with Pecan Topping Credit: David Loftus Recipe Summary prep: 50 mins total: 4 hrs Servings: 8
Ingredients Ingredient Checklist 2 to 3 sweet potatoes (1 1/2 pounds), peeled and cut into 2-inch chunks 2 large eggs 1/3 cup plus 1/2 cup packed light-brown sugar 3 tablespoons pure maple syrup 1/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3/4 cup plus 1 tablespoon heavy cream 1 prebaked Pie Crust for Sweet Potato Pie, or 1 frozen store-bought (9-inch) crust 3 tablespoons unsalted butter 1 cup pecans, broken into pieces
Gallery Sweet Potato Pie with Pecan Topping Credit: David Loftus
Recipe Summary prep: 50 mins total: 4 hrs Servings: 8
Gallery
Sweet Potato Pie with Pecan Topping Credit: David Loftus
Sweet Potato Pie with Pecan Topping
Credit: David Loftus
Sweet Potato Pie with Pecan Topping
Recipe Summary prep: 50 mins total: 4 hrs Servings: 8
Recipe Summary
prep: 50 mins total: 4 hrs
Servings: 8
prep: 50 mins
total: 4 hrs
prep:
50 mins
total:
4 hrs
Servings: 8
8
Ingredients
Ingredients
- 2 to 3 sweet potatoes (1 1/2 pounds), peeled and cut into 2-inch chunks 2 large eggs 1/3 cup plus 1/2 cup packed light-brown sugar 3 tablespoons pure maple syrup 1/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3/4 cup plus 1 tablespoon heavy cream 1 prebaked Pie Crust for Sweet Potato Pie, or 1 frozen store-bought (9-inch) crust 3 tablespoons unsalted butter 1 cup pecans, broken into pieces
Directions
To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).
To make filling, preheat oven to 375 degrees. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)
Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.
To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)
Reviews (9)
Add Rating & Review 94 Ratings 5 star values: 30 4 star values: 33 3 star values: 18 2 star values: 11 1 star values: 1
Reviews (9)
Add Rating & Review 94 Ratings 5 star values: 30 4 star values: 33 3 star values: 18 2 star values: 11 1 star values: 1
Add Rating & Review
94 Ratings 5 star values: 30 4 star values: 33 3 star values: 18 2 star values: 11 1 star values: 1
94 Ratings 5 star values: 30 4 star values: 33 3 star values: 18 2 star values: 11 1 star values: 1
94 Ratings 5 star values: 30 4 star values: 33 3 star values: 18 2 star values: 11 1 star values: 1
5 star values: 30 4 star values: 33 3 star values: 18 2 star values: 11 1 star values: 1
Martha Stewart Member Rating: 5 stars 11/19/2018 I have been making this for years. Always a big hit!! Martha Stewart Member Rating: Unrated 11/21/2012 I made this pie last year and it was an absolute hit! I personally don't even know what it tastes like because before i could get a piece everyone had eaten it! so it must be good and its pretty simple to make. Martha Stewart Member Rating: 4 stars 11/17/2011 I made this last year. It was really yummy, but really rich! I think if I made it again I would make about half the pecan topping, because it was VERY sweet! Everyone for Thanksgiving loved it though! I just like a little less sweet things than most people. Martha Stewart Member Rating: 5 stars 11/12/2011 Made this for Thanksgiving a few years ago and it was delicious. I can never decide between pumpkin or pecan and I like that this falls in the middle somewhat. Everyone loved it! Making it again for this year! Martha Stewart Member Rating: Unrated 04/13/2011 ThThis has turned into one of my families varoite Thanksgivng pies. They absolutley love the sweet potatoes Martha Stewart Member Rating: Unrated 12/23/2010 I never made or ate sweet potato pie before. This was soooo fabulous! Everyone loved it. I can't wait to make it again. Martha Stewart Member Rating: Unrated 10/31/2010 Made this last year for Thanksgiving and it was quite delicious! Martha Stewart Member Rating: Unrated 12/08/2008 Yes it was good--I am going to use this pecan topping with some baked apples. My pie does have a slight grain-y subtexture. It did not take away from the taste but I am assuming it was from the way I pureed the sweet pot the old fashioned way??? Any suggestions for this begginer cook would be greatly appreciated. Martha Stewart Member Rating: Unrated 12/08/2008 OMG!!! I am currently waiting for the pie to cool, but I had to stop myself from devouring the puree blend and the pecan topping as well. I know this is going to be a hit, I will post back once the pie is complete ;) I had to make a few modifications b/c I didn't have any cream or nutmeg. I also used a grahm cracker ready-crust with only 1 huge sweet potato. Martha strikes again ;)Martha Stewart Member
Rating: 5 stars 11/19/2018
I have been making this for years. Always a big hit!!
Rating: 5 stars
Rating: Unrated 11/21/2012
I made this pie last year and it was an absolute hit! I personally don’t even know what it tastes like because before i could get a piece everyone had eaten it! so it must be good and its pretty simple to make.
Rating: Unrated
Rating: 4 stars 11/17/2011
I made this last year. It was really yummy, but really rich! I think if I made it again I would make about half the pecan topping, because it was VERY sweet! Everyone for Thanksgiving loved it though! I just like a little less sweet things than most people.
Rating: 4 stars
Rating: 5 stars 11/12/2011
Made this for Thanksgiving a few years ago and it was delicious. I can never decide between pumpkin or pecan and I like that this falls in the middle somewhat. Everyone loved it! Making it again for this year!
Rating: Unrated 04/13/2011
ThThis has turned into one of my families varoite Thanksgivng pies. They absolutley love the sweet potatoes
Rating: Unrated 12/23/2010
I never made or ate sweet potato pie before. This was soooo fabulous! Everyone loved it. I can’t wait to make it again.
Rating: Unrated 10/31/2010
Made this last year for Thanksgiving and it was quite delicious!
Rating: Unrated 12/08/2008
Yes it was good–I am going to use this pecan topping with some baked apples. My pie does have a slight grain-y subtexture. It did not take away from the taste but I am assuming it was from the way I pureed the sweet pot the old fashioned way??? Any suggestions for this begginer cook would be greatly appreciated.
OMG!!! I am currently waiting for the pie to cool, but I had to stop myself from devouring the puree blend and the pecan topping as well. I know this is going to be a hit, I will post back once the pie is complete ;) I had to make a few modifications b/c I didn’t have any cream or nutmeg. I also used a grahm cracker ready-crust with only 1 huge sweet potato. Martha strikes again ;)
All Reviews for Sweet Potato Pie with Pecan Topping
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All Reviews for Sweet Potato Pie with Pecan Topping
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
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