Sweet Potato Pecan Pie: A Thanksgiving Dessert Mashup That Will Blow Your Mind!
Thanksgiving is a holiday synonymous with food, family, and tradition. But sometimes, traditions need a little shake-up! This year, why not surprise your guests with a dessert that marries two classic pies into one unforgettable treat: the Sweet Potato Pecan Pie.
This recipe takes the creamy, spiced goodness of sweet potato pie and swirls it together with the nutty, buttery perfection of pecan pie. The result? A pie that’s both familiar and exciting, comforting and innovative. Get ready to redefine your Thanksgiving dessert spread!
## Why Sweet Potato Pecan Pie? A Match Made in Dessert Heaven
Sweet potato pie and pecan pie are both beloved desserts, each with its own distinct flavor profile. Sweet potato pie offers a subtle sweetness, a creamy texture, and warm spices like cinnamon, nutmeg, and ginger. Pecan pie, on the other hand, is known for its rich, buttery flavor, its crunchy pecan topping, and its deep, caramel-like sweetness.
Combining these two pies creates a harmonious balance of flavors and textures. The sweet potato pie provides a creamy base that tempers the intense sweetness of the pecan filling, while the pecans add a satisfying crunch that complements the smooth sweet potato custard. The spices in the sweet potato pie enhance the nutty flavor of the pecans, creating a symphony of taste that will tantalize your taste buds.
## The Ultimate Sweet Potato Pecan Pie Recipe
This recipe is designed to be easy to follow, even for novice bakers. We’ll break it down into three main components: the crust, the sweet potato filling, and the pecan topping. Don’t be intimidated – with a little patience and attention to detail, you’ll be serving up a show-stopping pie in no time.
**Prep time:** 45 minutes
**Cook time:** 60-70 minutes
**Total time:** 1 hour 45 minutes to 1 hour 55 minutes
**Yield:** 8 servings
### Ingredients:
**For the Crust:**
* 1 ½ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cut into cubes
* ¼ cup cold vegetable shortening, cut into cubes
* 5-7 tablespoons ice water
**OR**
* 1 (14.1 ounce) package refrigerated pie crusts
**For the Sweet Potato Filling:**
* 1 ½ cups mashed cooked sweet potato (about 2 medium sweet potatoes)
* ¾ cup granulated sugar
* ½ cup evaporated milk
* ¼ cup (½ stick) unsalted butter, melted
* 2 large eggs
* 1 teaspoon vanilla extract
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg
* ⅛ teaspoon ground ginger
* Pinch of salt
**For the Pecan Topping:**
* 1 cup pecan halves
* ½ cup packed light brown sugar
* ¼ cup (½ stick) unsalted butter, melted
* 2 tablespoons corn syrup
* 1 teaspoon vanilla extract
* Pinch of salt
### Equipment:
* 9-inch pie plate
* Mixing bowls
* Measuring cups and spoons
* Pastry blender or food processor (if making crust from scratch)
* Whisk
* Rubber spatula
### Instructions:
**Part 1: Making the Pie Crust (from Scratch)**
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Fat:** Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingers to cut the fat into the flour until the mixture resembles coarse crumbs. You should still have some small pieces of butter and shortening visible. This is crucial for a flaky crust.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the crust tough.
4. **Form a Disc:** Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, making the crust easier to roll out.
**Part 1: Using Pre-Made Pie Crust (If using store-bought crust, skip to Part 2)**
1. **Thaw Crust:** Remove the refrigerated pie crust from the refrigerator and let it sit at room temperature for about 15 minutes to soften slightly. This will make it easier to unroll.
**Part 2: Preparing the Sweet Potato Filling**
1. **Preheat Oven and Prepare Pie Plate:** Preheat oven to 350°F (175°C). If making your own crust, remove the dough from the refrigerator and roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges of the crust.
2. **Combine Wet Ingredients:** In a large mixing bowl, combine the mashed sweet potato, granulated sugar, melted butter, evaporated milk, eggs, and vanilla extract. Whisk until smooth and well combined.
3. **Add Spices:** Add the cinnamon, nutmeg, ginger, and salt to the sweet potato mixture. Whisk again until the spices are evenly distributed.
**Part 3: Preparing the Pecan Topping**
1. **Combine Ingredients:** In a separate mixing bowl, combine the pecan halves, brown sugar, melted butter, corn syrup, vanilla extract, and salt. Stir until the pecans are evenly coated in the mixture.
**Part 4: Assembling and Baking the Pie**
1. **Pour in Sweet Potato Filling:** Pour the sweet potato filling into the prepared pie crust.
2. **Top with Pecan Mixture:** Carefully spread the pecan mixture evenly over the sweet potato filling. Ensure that the pecans are distributed across the entire surface of the pie. Arrange them attractively for a beautiful presentation.
3. **Bake:** Bake in the preheated oven for 60-70 minutes, or until the crust is golden brown and the filling is set. To prevent the crust from browning too quickly, you can cover the edges with aluminum foil during the last 20-30 minutes of baking. This is known as pie crust shield or using foil strips.
4. **Cool Completely:** Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. Cooling is essential for the filling to set properly. It will continue to set as it cools.
### Tips for Success:
* **Use Cold Ingredients:** When making the pie crust, make sure your butter, shortening, and water are all very cold. This will help create a flaky crust.
* **Don’t Overmix the Dough:** Overmixing the pie dough will develop the gluten and make the crust tough. Mix only until the dough comes together.
* **Blind Bake (Optional):** For an extra crispy crust, you can blind bake the crust before adding the filling. To do this, prick the bottom of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove the parchment paper and weights and bake for another 5-10 minutes, or until the crust is lightly golden brown.
* **Use High-Quality Pecans:** The flavor of the pecans will significantly impact the overall taste of the pie. Use fresh, high-quality pecans for the best results.
* **Don’t Overbake:** Overbaking the pie can make the filling dry and crumbly. The pie is done when the filling is set around the edges but still slightly jiggly in the center. It will continue to set as it cools.
* **Cool Completely:** As mentioned earlier, cooling the pie completely is crucial for the filling to set properly. Be patient and resist the urge to cut into it while it’s still warm.
* **Prevent Burning:** If your crust starts to brown too quickly, cover the edges with aluminum foil or use a pie shield.
### Variations:
* **Bourbon Pecan Sweet Potato Pie:** Add 2 tablespoons of bourbon to the pecan topping for a boozy twist.
* **Chocolate Chip Pecan Sweet Potato Pie:** Stir ½ cup of chocolate chips into the pecan topping for a chocolatey indulgence.
* **Spiced Pecan Sweet Potato Pie:** Add a pinch of ground cloves or cardamom to the sweet potato filling for a more complex flavor.
* **Maple Pecan Sweet Potato Pie:** Replace the corn syrup in the pecan topping with maple syrup for a more natural sweetness.
* **Salted Caramel Pecan Sweet Potato Pie:** Drizzle salted caramel sauce over the finished pie for an extra touch of decadence.
### Serving Suggestions:
* Serve the pie chilled or at room temperature.
* Top with a dollop of whipped cream or vanilla ice cream.
* Dust with powdered sugar or cocoa powder for a festive touch.
* Pair with a cup of hot coffee or tea.
## Make Ahead Instructions:
The sweet potato pecan pie can be made ahead of time, which is especially helpful during the busy holiday season.
* **Crust:** The pie crust can be made up to 2 days in advance and stored in the refrigerator, wrapped tightly in plastic wrap. Alternatively, you can freeze the unbaked crust for up to 2 months. Thaw it in the refrigerator overnight before using.
* **Filling:** The sweet potato filling and the pecan topping can be prepared separately a day in advance and stored in the refrigerator. When ready to bake, simply assemble the pie and bake as directed.
* **Baked Pie:** The baked pie can be stored in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or foil to prevent it from drying out. You can also freeze the baked pie for up to 2 months. Thaw it in the refrigerator overnight before serving.
## Nutritional Information (Approximate):
(Values will vary based on ingredient brands and specific measurements)
* Calories: 450-550 per slice
* Fat: 25-35g
* Saturated Fat: 10-15g
* Cholesterol: 75-100mg
* Sodium: 200-300mg
* Carbohydrates: 50-60g
* Fiber: 3-5g
* Sugar: 30-40g
* Protein: 5-7g
## Conclusion: Your New Thanksgiving Tradition
The Sweet Potato Pecan Pie is more than just a dessert; it’s a conversation starter, a memory maker, and a delicious way to bring together the best of two classic pies. With its creamy sweet potato filling, crunchy pecan topping, and warm spices, this pie is sure to become a new favorite on your Thanksgiving dessert table.
So, ditch the predictable pumpkin pie this year and embrace the sweet potato pecan revolution! Your guests will thank you for it. Happy Baking!