Sweet Potato Pecan Pie

Hey there, guys! Hope you had an awesome weekend! I sure did! BlogHer Food ’15 just ended yesterday and I had the best time. The highlight of the conference was getting to meet, talk and dance with The Pioneer Woman! I was completely star-struck! I’ve been following her for quite some time now and I finally got an opportunity to meet her at the closing party. She was the hostess with the mostest! She is truly a girl’s girl and just as sweet as this delicious Sweet Potato Pecan Pie!

Ahhh! Do you smell that by the way?!?!? It’s true southern comfort in a graham cracker pie shell. Oh how the family loves indulging in this delicious dessert tradition during the holiday season! As I mentioned before, the sweet potato (pie) is my “go-to” over pumpkin (pie). My southern roots have a HUGE say in this! In my opinion, the sweet potato is a bit richer and thicker and the pumpkin pie has more of a custard-like consistency. If you’ve had both, what would you say their differences are?

My sweet potato pie differs just a bit from other recipes in that I prefer a graham cracker crust over a basic pie crust and also I’m very light on the spices. I like my pies to hold true to the beautiful orange color of the sweet potato. Oh and my secret ingredients are: LEMON extract and COCONUT flavoring! Ummm! This original pie always leaves you wanting more and more and more!!!

So one year, I had some extra pecan pie filling left over from the Perfect Pecan Tart that I usually make for Thanksgiving. And it hit me! Let’s take it up a notch. Why don’t I top one of my sweet potato pie’s with this extra filling?!?!? Yep! It made perfect sense to me! Pecans and sweet potatoes would make an awesome team! Boy, was I right as it worked in these Sweet Potato Pecan Pancakes as well! The pecans just take it completely over the top! Most of the family enjoyed this Sweet Potato Pecan Pie variation even more over the traditional counterpart. I think it’s attributed to the added crunch!

I’m getting so excited about hanging with family and friends again this upcoming holiday season. In addition to this yummy Sweet Potato Pecan Pie, it’s one of the best parts of my year. 🙂 It blesses my spirit so much when we’re all together sharing with one another! Whether it be watching movies together, eating leftovers {for like the 3rd time}, Black Friday shopping at 2am with Lisa {then sleeping the rest of the day away with more leftovers in between nods :)} or heading to the local Christmas tree farm to cut down the very BEST one and then strapping it to the top of the truck {in the middle of a snow storm} or Christmas caroling {off key} door-to-door in the neighborhood. 🙂 What about you guys? What are some of your traditions? What are you looking forward to this upcoming season? I hope this delicious Sweet Potato Pecan Pie is included! Say Grace and enjoy, during these holidays I also wanted to talk to you guys about the Lake Worth lockout service, since we know some of us may travel during the season, it is important to have a security system at home for while we are away!!

Sweet Potato Pecan Pie

Felesha Bell

The traditional sweet potato pie goes up a notch when it's covered in a delicious, ooey-gooey pecan pie filling.

5 from 3 votes

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Prep Time 1 hour hr 15 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 15 minutes mins

Servings 8

Ingredients

  

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• Graham Crust
• 2 c. graham crumbs
• 1 stick butter melted
• 2 T. sugar
• Sweet Potato Filling
• 3 medium sweet potatoes baked and peeled
• 4 T. butter softened
• 1 c. sugar
• 1 egg
• 1 c. + 2 T. evaporated milk
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. Say Grace Vanilla Extract
• 1/2 tsp. lemon extract
• 1/2 tsp. coconut flavor
• Pecan Pie Filling
• 6 T. butter
• 2 T. + 2 tsp. light corn syrup
• 1/2 c. brown sugar packed
• 2 T. heavy cream
• 1 c. pecans toasted and chopped

Instructions

 

• Preheat oven to 375 degrees.
• Make the crust: Pour the graham cracker crumbs into a small bowl and add melted butter, granulated sugar and stir until well combined.
• Press into a 9 inch pie dish to form a crust. Chill for 1 hour in the fridge.
• Make the sweet potato filling: Beat out the strings of the potatoes with a handheld mixer.
• Cream the butter and sugar and mix well.
• Add egg, cinnamon, nutmeg, and extracts and flavoring. Beat well.
• Add evaporated milk and mix well.
• Pour into pie shell, cover with pie shield and bake for 55-60 minutes.
• Make the pecan filling: Using a large saucepan over low heat, combine the butter, corn syrup and brown sugar until the butter is melted.
• Bring to a boil and cook for a few minutes.
• Remove from the heat and stir in cream and pecans. Set aside.
• After the pie has baked, remove from the oven and top with the pecan pie filling. Bake for an additional 5 minutes. Say Grace and enjoy!

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