
Sweet Potato Pecan Pie Recipe
Team Foodhall
Preparation Time – 15mins
Cooking/ Baking Time – 55mins
Serves – 8
Ingredients:
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
Method:
To make the crust:
- Whisk together the flour, sugar and essence. Add in the butter and mix roughly until a crumbly dough forms.
- 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
- Preheat oven to 180°C and bake for 15mins or until cooked. Remove from oven and cool before adding toppings.
- 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.
- Combine remaining 1/4 cup butter with corn syrup and pecans; sprinkle evenly over the top of the pie.
- 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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