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Grandma's Sweet Potato Pecan Pie Recipe is ready to serve

Grandma's Sweet Potato Pecan Pie Recipe

Grandma’s Sweet Potato Pecan Pie is the perfect mix of rich, spiced sweet potato filling and a crunchy, caramelized pecan topping. This Southern classic brings warmth and nostalgia in every bite, making it a must-have for holidays and family gatherings.
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Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Chill Time: 2 hours
Total Time: 4 hours 20 minutes
Calories: 607kcal
Author: Anne Carter
Servings: 8

Equipment

  • Mixing Bowls
  • Whisk & Hand Mixer
  • Pastry cutter
  • Rolling Pin
  • Pie Dish

Ingredients

For the Pie Crust

  • 1 1/4 cup all purpose flour
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 cup very cold unsalted butter cut in cubes
  • 1/4-1/3 cup very cold water

For the Sweet Potato Pie Filling

  • 1 cup sweet potato mashed
  • 1/4 cup salted butter melted and cooled
  • 1 1/2 cup granulated sugar
  • 2 large eggs beaten
  • 2 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

For the Pecan Pie Topping

  • 1 large egg room temperature and beaten
  • 1 1/4 cup chopped pecans
  • 1/4 cup granulated sugar
  • 2 tbsp light brown sugar packed
  • 1/3 cup Karo’s Corn Syrup
  • 1 tsp vanilla extract

Instructions

  • Make the Crust – Mix flour, sugar, and salt. Cut in cold butter until crumbly, then add cold water until dough forms. Chill for 45-55 minutes.
  • Prepare the Sweet Potato Filling – Beat together mashed sweet potatoes, sugar, butter, eggs, vanilla, cinnamon, and nutmeg until smooth.
  • Make the Pecan Filling – Mix beaten egg, pecans, sugars, corn syrup, and vanilla in a bowl.
  • Roll Out the Crust – Roll chilled dough to ¼-inch thick, place in pie dish, and freeze for 10 minutes.
  • Pre-Bake the Crust – Line with parchment and pie weights, brush with egg wash, and bake at 400°F for 6-8 minutes. Lower oven to 350°F.
  • Bake the Sweet Potato Layer – Pour sweet potato filling into the crust, cover lightly with foil, and bake for 40-45 minutes.
  • Add the Pecan Topping – Spoon pecan mixture over the pie and bake another 20-25 minutes until set and golden brown.
  • Cool & Serve – Let cool for 2 hours, then refrigerate overnight. Serve with whipped cream or vanilla ice cream!

Nutrition

Calories: 607kcal | Carbohydrates: 79g | Protein: 6g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 341mg | Potassium: 170mg | Fiber: 3g | Sugar: 60g | Vitamin A: 2991IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg