Classic sweet potato pie made with sweet, crunchy pecan topping. This creamy, sweet potato pie will make a perfect addition to any holiday celebration and maple pecan topping adds a delightful crunchy texture to every bite.
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Can we talk sweet potato pie vs. pumpkin pie?
Sweet potato pie and pumpkin pie are two classic holiday desserts that we enjoy along side of pecan pie and apple pie. Every year, I make my Pumpkin Cheesecake Pie for our family holiday dinners. It’s become such a staple that I don’t even think about making any other pie for the holidays. Although, my favorite pie is actually Dutch Apple Pie and my mother in law loves Pecan Pie the most. Yet, my husband’s favorite Pumpkin Cheesecake Pie is the one that won the holiday menu spot.
This year, we are actually not doing a family Thanksgiving dinner so I’ve decided to try and squeeze in a few different pies into our Christmas menu. A few pie might be a bit of an overload for one holiday dinner but I am definitely going to try a few before Christmas and settle on the one that received the most votes.
Last weekend, I started my trials with a Pecan Crunch Sweet Potato Pie. I was surprised to find that Sweet Potato Pie tastes remarkably similar to a pumpkin pie. There is a slight textural difference and Sweet Potato Pie seemed a bit creamier. I also decided to add a little crunch and topped off this pie with sweet, maple coated pecans.
Either way, this Sweet Potato Pie was a big hit and is definitely in the running for our Christmas celebration. It must have been the sweet pecan crunch that took this pie to the next level.
Pecan Crunch Sweet Potato Pie
- Pie filling:
- 2 cups of mashed cooked sweet potatoes (about 1 lb uncooked)
- 6 Tbsp butter softened
- 1/2 cup sugar
- 2 eggs
- 3/4 cup evaporated milk
- 3 Tbsp molasses
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Deep dish pastry shell
- Pecan topping:
- 1 1/2 cups chopped pecans
- 3 Tbsp maple syrup
(You can prepare sweet potatoes ahead of time, even a day before.)
Wrap sweet potatoes in aluminum foil and bake them at 350 until completely cooked through. (Time will depend on the size of the sweet potatoes.)
Unwrap sweet potatoes once they are done and set aside to cool down.
In a large mixing bowl, beat butter and sugar together.
Beat in eggs, one at a time.
Beat in evaporated milk and molasses.
Mash (or puree) cooked sweet potatoes and beat it into the pie filling mixture.
Add vanilla, cinnamon, and nutmeg. Blend everything well.
Pour sweet potato pie filling into the pie shell.
Bake at 425 for 15 minutes.
Mix chopped pecans with maple syrup until all evenly coated and set aside.
Lower temperature to 350, spread the pecan topping over the top of the pie and continue baking for about 40 more minutes.
Take out and let it cool completely.
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