Sweet Potato Pie with Maple Candied Pecans

potato pie

Can you believe that Thanksgiving is just a week away? It seems like it has just snuck up on me this year. I’ve got most of my menu planned already, and was thinking about which pie I would serve today.

I usually make at least two pies, an apple, because everyone loves apple, and one that I really love. This year, I decided I’m going to make a sweet potato pie. It’s one of my favorite pies from my childhood. It’s sweet, filled with spices and so creamy. Plus it has all the added nutrition of sweet potatoes, so it’s not completely unhealthy.

pie with pecans

I wanted to make this pie really simple to whip up, so I tried to keep the ingredient list as short as possible. And with a little help from Paula over at Bellalimento.com, this recipe (minus the topping) is just 5 ingredients! I used a pre-made piecrust to make it really easy, but you can also use your favorite homemade butter pie crust recipe and it would be fantastic.

For the filling, I used 2 medium sweet potato that I had just zapped in the microwave. I mashed them in a big bowl and then added a can of condensed milk, some eggs, and some pumpkin pie spice – too easy! For the topping, you can use pre-made candied pecans or the recipe below. Finish with whipped cream and dessert is done.

pecan potato pie on white plate

For more tips and tricks for a mishap free Thanksgiving, visit the  Thanksgiving Mishaps page at Walmart.com.

recipe photo

Yield: Serves 8

Sweet Potato Pie with Maple Candied Pecans

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Ingredients:

For the pie:
1 pre-made piecrust
1 lb cooked and mashed sweet potatoes
14 oz condensed milk
3 eggs
2 teaspoons pumpkin pie spice
For the topping:
1 1/2 cups pecan halves
3 tablespoons maple syrup
2 tablespoons butter
1/2 teaspoon pumpkin pie spice

Directions:

Heat oven to 350. Bake sweet potatoes in oven or microwave until soft. Cool and mash in a large bowl. Add condensed milk, eggs and pumpkin pie spice.

Roll out pie shell in a deep dish pie plate. Pour pie filling into pie crust. Bake at 350° for 55 - 60 minutes, or until set.

Combine pecans, maple syrup, butter and pumpkin pie spice. Mix well and spread on a parchment paper lined cookie sheet in a single layer. Bake at 350° for 10 - 15 minutes, stirring midway through cooking.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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pie in pan

This post sponsored by Walmart. All opinions 100% mine. 

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