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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
Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings 8

Ingredients
  

  • 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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