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




  1. To make the crust: Whisk together the flour, sugar and essence. Add in the butter and mix roughly until a crumbly dough forms.


  1. 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


  1. Preheat oven to 180°C and bake for 15mins or until cooked. Remove from oven and cool before adding toppings.


  1. 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.


  1. Combine remaining 1/4 cup butter with corn syrup and pecans; sprinkle evenly over the top of the pie.


  1. 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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