Nothing can say Southern hospitality more than this mouthwatering, decadent Sweet Potato Pecan Pie. Flavorful and delicious to the very last bite. Combining all the favorite ingredients, Southerners use to make Sweet Potato pie and a few more to take that pie right over the top for the Fall and Winter Holiday Celebrations.
Northerners have that excellent Pumpkin pie, and we Southerners have its rival Sweet Potato Pie. However, have you had the Sweet Potato Pie Champion? Oh, yes, it’s the heavy hitter of Southern Pies, and let me tell you one of the very best recipes out there for Sweet Potato and Pecan Pie.
I get over-excited when it comes to the Holidays! I bring out all my cherished handed-down and family recipes, music, and movies for the holidays. It’s a lovely little celebration in my kitchen when I stay home. This year I decided to stay home for Thanksgiving and Christmas and make all our favorites, including my Sweet Potato and Pecan Pie.
I had such a blast enjoying some old Southern Rock such as Alabama’s Song of the South— Some of you know I had one specific part of that song in my head. It was so much fun though singing and dancing around in my kitchen! That’s what the holidays are for Y’all.
“Song, song of the south
Sweet potato pie and I shut my mouth
Gone, gone with the wind
There ain’t nobody looking back again.”
— Song by Alabama
I love a good old Sweet Potato Pie and man oh man once you add that homemade caramel sauce and pecans- LOOK out! You just can not beat this recipe. My husband will barely touch a Pumpkin pie, but you put one of my Sweet Potato and Pecan pie on the table POOF is gone in 60 seconds.
This fantastic recipe was handed down to my family by one of my grandmothers, Josie’s closet friends, Marybelle. Marybelle was this sweet, intelligent, feisty, funny Southern lady that lived next door. I have to tell you that I loved her as a little girl more than life. I learned so many incredibly valuable lessons from her. I miss her dearly. She was just that fantastic Y’all.
Martha was like family, and I used even to call her Aunt Martha. She taught me a lot of Southern and Soul recipes that I still make to this day and think of her kind words of encouragement and patience. Her spirit lives on with every Sweet Potato Pecan Pie I make.
Items Needed for Sweet Potato and Pecan Pie
Three large sweet potatoes 1.5 Pounds
Four tablespoons unsalted butter, melted
Two large eggs
One cup of Evaporated milk
Two tablespoons bourbon, optional
One teaspoon pure vanilla extract
1/4 cup granulated sugar
1/2 cup packed light brown sugar
One teaspoon cinnamon
1/4 teaspoon Kosher salt
1/4 teaspoon grated nutmeg
1/4 teaspoon ground dry ginger
1/4 teaspoon ground cloves
One 9-inch pie crust
Homemade caramel sauce or thick store-bought
One cup toasted pecan halves, or pieces
Whipped cream, optional
Recipe Tips for Sweet Potato Pecan Pie
Use large unblemished Sweet Potatoes, careful not to accidentally buy yams as the cooking time and taste will vary greatly. You need about two pounds for a large deep pie dish.
Real unsalted butter is a must.
The Bourbon is optional to use but recommended.
Splurge and buy pure vanilla bean extract, not imitation. You will thank me later.
Use freshly bought dry spices for the recipe. If your spices are over a year old, replace them.
You can make the homemade caramel sauce or buy a quality thick caramel sauce for this recipe.
If you have a favorite homemade pie crust recipe use it or save time and buy one.
Use your favorite homemade whipped cream recipe or buy a quality brand.
I enjoy a Homemade Mock Caramel Sauce on this Sweet Potato Pecan Pie. It’s super easy to make. I swear it’s two ingredients, sweetened condensed milk and a pot of boiling water. It does require a bit of time and patience, but it’s worth it, I promise you.
What you will need to make Mock Caramel Sauce for the Sweet Potato Pecan Pie
Large Dutch Oven or heavy pot with lid
Water, to fill Dutch Oven
One can of Sweetened Condensed Milk, your brand
Sweet Potato Pecan Pie
- 3 large sweet potatoes about 1.5 pounds
- 4 tablespoons unsalted butter do not substitute with margarine
- 2 large eggs
- 1 cup evaporated milk
- 2 tablespoons bourbon optional ingredient
- 1 teaspoon pure vanilla
- ¼ cup sugar
- ½ cup packed brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground dry ginger
- ¼ teaspoon ground cloves
- 1-9- inch pie crust homemade or store-bought
- 1 cup thick caramel sauce see link for caramel sauce on the blog
- 1 cup toasted pecan halves or pieces
- Heat the oven to 400°. Wash and dry the sweet potatoes, then pierce the top of them with a fork. Set the sweet potatoes on a lined baking sheet and then roast them until they are soft, approximately 1 hour, Set aside until cool enough to handle.
- Once the sweet potatoes have cooled, peel and roughly chop the potatoes. Place the sweet potatoes in a large mixing bowl. With the mixer running, add the melted butter, eggs, evaporated milk, bourbon, and vanilla. The mixture should begin to look light and fluffy. Scrape down all sides of the mixing bowl, then add the granulated sugar, brown sugar, cinnamon, salt, nutmeg, ginger, and cloves. Mix again to combine and incorporate the ingredients.
- Place the prepared 9 inch homemade or store-bought pie crust into a 9-inch deep-dish pie pan, then transfer the sweet potato mixture into it. Bake for about 50 to 60 minutes at 400°. Let cool to room temperature.
- Once the pie has completely cooled to room temperature top with the thick caramel sauce and pecan halves or pieces. Refrigerate until ready to use.
- Before serving top with homemade whipped cream