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sweet potato pecan pie

Sweet Potato Pie with Crushed Pecan Crust

Prep Time 15 mins
Cook Time 1 hr 25 mins
Servings 8


  • Oven
  • Pie plate
  • Food Processor


For the crust:

  • 2 cups raw pecans (unsalted)
  • ¼ cup brown sugar
  • ½ tsp salt
  • 1 tsp pumpkin spice
  • 1 ½ tbsp unsalted butter, melted

For the filling:

  • 1 ½ lb sweet potato insides (2-3 large or 3-4 medium potatoes)
  • ½ cup brown sugar
  • 2 tsp pumpkin spice
  • ½ cup milk
  • ½ tbsp unsalted butter, melted
  • ½ tbsp vanilla extract
  • 2 large eggs


To cook the potatoes:

  • Preheat the oven to 400 degrees.
  • Wash the sweet potatoes and poke holes in them all over with a fork.
  • Roast potatoes for 40 minutes and let cool 10 minutes.

While potatoes are roasting, prepare the crust:

  • Add the pecans, sugar, salt and pumpkin spice to a food processor and pulse until the mixture is the consistency of wet sand. Add the melted butter and pulse again.
  • Dump the pecan mix into a greased pie pan, pressing it into the pan and edges.

When the potatoes are done:

  • Turn the oven down to 350. Put the pie pan in once the temp decreases and cook 10-12 minutes.
  • Scoop out the insides of the potato and add it to a food processor.
  • Add the rest of the ingredients and mix on high until the mixture it is smooth and you cant see any chunks.
  • Dump the filling into the pie pan when it comes out of the oven.
  • Cook for 45 minutes at 350, until a knife inserted to the middle comes out clean.
  • Allow the pie to cool to room temperature to help it set. Top with whipped cream and enjoy!

TIP: I like this pie even better after it's been in the fridge for a couple of hours!

    Keyword healthy dessert, pie, sweet potato, thanksgiving desserts, thanksgiving recipes