Southern Sweet Potato Pie with Pecans
Break away from the clichéd pumpkin pie and embrace the Southern Sweet Potato Pie with Pecans. Even if you have never tried your hand at sweet potato pie before, these easy-to-follow steps will guide you smoothly through the process. Savor the unique taste of fresh sweet potatoes combined with the crunch of pecans, a delightful addition to your festive menu. Keep reading to learn how to make Sweet Potato Pie.
I had never made sweet potato pie before, and I’m not sure why not. I mean even though I grew up in Texas and the southwest, my parents are both from the south. But I don’t remember my mom ever making or mentioning it. So since we have sweet potatoes left from Thanksgiving, I thought I would give it a try. This out-of-this-world Sweet Potato Pie that might just become a new family tradition.
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A Sweet potato pie is very similar to a pumpkin pie but it has an amazing taste of its own. We have added these to our Thanksgiving dinner menu this year and they may show up for Christmas. We love the thought of using fresh vs canned sweet potatoes, the only challenging part is peeling those fresh sweet potatoes. Just make sure and wash them very well prior to peeling and a serrated potato peeler works better than a plain one. . Also, a very sharp knife is needed to cube these tubers, cutting a slice off one side to make it sit even helps. And after cooking, a food processor is a necessity. I have heard of partially cooking them prior to peeling and cubing but I have never tried it.
Sweet vs Savory, Pumpkin or Potato? The battle lines are drawn and it’s time to pick a side! Which do you prefer, the traditional pumpkin pie or the southern superstar – Sweet Potato Pie with pecans?! Let the pie wars commence!
What’s In Southern Sweet Potato Pie
Ingredients:
- 2 pounds sweet potatoes
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 6 eggs
- 12 ounce can evaporated milk
- 16 pecan halves
- 2 unbaked pie crusts
Equipment needed:
How to Make Sweet Potato Pie:
Instructions:
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Preheat over to 375 degrees
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Peel sweet potatoes with the serrated potato peeler, cut into cubes and place in a large pot. Cover the potatoes with water and cook until fork tender
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Drain sweet potatoes and process in a food processor until completely mashed
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In a large bowl, combine the mashed sweet potatoes, sugars, cinnamon, ginger, nutmeg, and 1/2 teaspoon salt
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Add eggs and lightly beat them with a fork until incorporated into sweet potato mixture. Add the evaporated milk and mix well.
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Pour into prepared pie shells and cover both with a tent of aluminum foil, bake for 50-60 minutes, removing foil for the last 10-15 minutes to brown crust.
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Pies will be done when a knife, inserted off-center comes out clean.
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While the pies are still hot, place pecan halves in a decorative manner on top of pies
There is a debate between pumpkin pie lovers and sweet potato pie lovers, similar to what came first as in the chicken and the egg. Which did come first? It’s a regional answer northerners say pumpkin and southerners say sweet potatoes. So we fall back on nutrition values, pumpkins have less sugar content but sweet potatoes have more protein and fiber.
Can’t decide between sweet potato or pumpkin pie? Why choose!
Other Thanksgiving Pies:
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A Southern Sweet Potato Pie recipe that is similar to pumpkin pie. But using the word southern is redundant since there is no Northern version. Just follow these easy directions on How to make Sweet Potato Pie with Pecans
Ingredients
- 2 lbs sweet potatoes
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 teaspoons cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 6 eggs
- 1 12 oz can evaporated milk
- 16 pecan halves
- 2 pie crusts unbaked
Instructions
- Preheat over to 375 degrees
- Peel sweet potatoes, cube and place in a large pot. Cover the potatoes with water and cook until fork tender
- Drain sweet potatoes and process in a food processor until completely mashed
- In a large bowl, combine the mashed sweet potatoes, sugars, cinnamon, ginger, nutmeg, and 1/2 teaspoon salt
- Add eggs and lightly beat them with a fork until incorporated into sweet potato mixture. Add the evaporated milk and mix well.
- Pour into prepared pie shells and cover both with a tent of aluminum foil, bake for 50-60 minutes, removing foil for the last 10-15 minutes to brown crust.
- Pies will be done when a knife, inserted off-center comes out clean.
- While the pies are still hot, place pecan halves in a decorative manner on top of pies
Nutrition
Calories: 513kcalCarbohydrates: 84gProtein: 9gFat: 16gSaturated Fat: 5gCholesterol: 123mgSodium: 289mgPotassium: 508mgFiber: 5gSugar: 44gVitamin A: 16266IUVitamin C: 3mgCalcium: 85mgIron: 3mg
Tried this recipe?Let us know how it was!
I would never have thought to make a pie out of sweet potatoes. I think I still have a bunch left in dark storage from our CSA. I might have to try this! It looks delicious!
This was delicious! Thank you for sharing this recipe
I haven't had sweet potato pie in forever!! This sounds sooo good!