Sweet Potato Pecan Pie Recipe

Team Foodhall

Preparation Time – 15mins
Cooking/ Baking Time – 55mins
Serves – 8


For Sweet tart/Pie crust 
Cold Unsalted Butter- 200gm
Refined flour- 270gm
Icing Sugar- 100gm
Vanilla essence- 5gm

For Pie Filling:

Sweet Potato (cooked, mashed) – 2 cup
Unsalted butter- 120gm
Heavy Cream- 1/2 Cup
Brown Sugar – 1/2 Cup
Egg Whole- 2 no (Large)
Vanilla extract – 1 teaspoon 
Ground Cinnamon- 1 teaspoon
Ground Ginger- 1teaspoon
Ground Nutmeg- 1/2 teaspoon
Dash of salt
Orange Juice- 2 tablespoon 
Dark Corn Syrup- 1/2 cup
Pecan halves- 1 Cup


To make the crust:

  1. Whisk together the flour, sugar and essence. Add in the butter and mix roughly until a crumbly dough forms. 
  2. Press the dough into a large 1 Kg tart/ pie mold. Use a fork and pierce the dough all over. Stick in the fridge for 30mins 
  3. Preheat oven to 180°C and bake for 15mins or until cooked. Remove from oven and cool before adding toppings.
  4. Mash sweet potatoes with half of the butter. Let cool. Add heavy cream, brown sugar, eggs, vanilla, spices, and orange juice. Beat until fluffy; turn into pie crust and bake for 20mins at 180 deg C.
  5. Combine remaining 1/4 cup butter with corn syrup and pecans; sprinkle evenly over the top of the pie.
  6. Return the pie to the oven and bake for 25 mins more until a toothpick inserted comes out clean. Serve with Whipped Cream. 

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