There’s something about the aroma of roasted sweet potatoes mingling with caramelized pecans that feels like a warm hug from the past. My grandma’s Sweet Potato Pecan Pie is more than a dessert; it’s a tradition that brings together generations, each slice carrying the essence of family gatherings and holiday cheer.
But this isn’t just another sweet potato pie—it’s the perfect blend of earthy sweetness, a buttery, flaky crust, and a nutty crunch that’ll have you savoring every bite. A favorite at Thanksgiving dinners and potlucks, this recipe is trending for its ability to satisfy sweet cravings while packing a nutritious punch.
Sweet potatoes are a powerhouse of vitamins A and C, and pecans add heart-healthy fats, making this indulgent dessert one you can enjoy without the guilt.
The secret? Grandma’s genius technique of whipping the sweet potato filling to silky perfection before folding it into the crust ensures a melt-in-your-mouth texture. Add to that the golden pecan topping, glazed with a hint of maple syrup, and you’ve got a pie that’s almost too good to share.
Baking tip: To avoid a soggy crust, pre-bake your pie shell before adding the filling—it makes all the difference! Trust me, one bite will transport you to a cozy kitchen filled with laughter, stories, and the irresistible pull of comfort food.
Give this pie a try and let it become a cherished tradition in your family too.
What Makes This Recipe Special?
- A Family Heirloom: My grandma passed this recipe down, and making it always feels like she’s right there in the kitchen with me. It’s a slice of heritage on a plate.
- A Healthier Indulgence: Sweet potatoes and pecans make this dessert as nutritious as it is delicious—a win-win for anyone watching their health.
- Foolproof Flavors: The balance of creamy sweet potato filling and crunchy pecan topping is a guaranteed crowd-pleaser.
- Versatility: Perfect for holidays, brunches, or even a casual dessert night—it fits any occasion seamlessly.
- Simple But Impactful: Despite its decadent taste, this pie is surprisingly easy to make, and that first bite always takes me by surprise.
Grandma’s Sweet Potato Pecan Pie Recipe
Equipment
- Colander
- Large mixing bowl
- Pie dish
- Medium pot
- Electric mixer or food processor
- Whisk or potato masher
Ingredients
Pecan Filling
- 7 tbsp water
- 3 tbsp apple sauce
- ⅓ cup rice syrup
- 4 tbsp melted vegan butter
- 2 tbsp dark corn syrup
- 3 tbsp ground flaxseed
- ¼ cup organic brown sugar
- 3 tbsp corn starch
Sweet Potato Filling
- ¼ cup organic cane
- ¼ tsp vanilla extract
- 1 tsp squeeze orange or squeeze lemon
- 3 tbsp coconut cream
- 1 tbsp apple sauce
- ¼ tsp sea salt
- 2 tbsp softened and melted vegan butter
- ½ tsp cinnamon
- ¼ cup sugar
- 1 large sweet potato
- 2 tbsp corn starch
- 2 cups water for boiling water
Instructions
- If using a store-bought crust, thaw it before starting.
- For homemade crusts, prepare them before moving to the filling.
- Combine 3 tablespoons of ground flaxseeds with 7 tablespoons of water to create flaxseed eggs, then set aside.
- Preheat the oven to 350°F (200°C) and boil water in a pot, rinse, peel, and chop the sweet potatoes.
- Cook the chopped sweet potatoes in boiling water for about 15 minutes or until fork-tender.
- Drain the potatoes and transfer them to a large mixing bowl.
- Add sugar, cornstarch, salt, cinnamon, melted vegan butter, applesauce, coconut cream, lemon juice, and vanilla extract.
- Beat the mixture with an electric mixer until smooth.
- Mash the potatoes, then whip the ingredients with a whisk until fully combined.
- Pour the sweet potato filling into the pie crust and bake for 20 minutes to allow it to set.
- Rinse and dry the mixing bowl, then prepare the pecan filling.
- Combine cornstarch, brown sugar, rice syrup, corn syrup, applesauce, melted vegan butter, and flaxseed eggs.
- Blend or mix until smooth, adjusting the sweetness if needed.
- Optionally, fold in chopped pecans or reserve them for topping.
- Remove the pie from the oven after 20 minutes.
- Pour the pecan filling over the sweet potato layer and arrange whole pecans on top if desired.
- Bake the pie on the bottom rack for an additional 20–25 minutes, until the filling bubbles and browns.
- Allow the pie to cool at room temperature for at least 2 hours before serving.
Notes
- Thaw pre-bought crusts before starting.
- Prepare homemade crusts in advance of making the filling.
| Nutrition | Value |
| Calories | 279kcal |
| Carbohydrates | 48g |
| Fibre | 2g |
| Fat | 11g |
| Protein | 2g |
Tips That Will Ease Your Job!
- Use Pre-Bought Crust: Opt for a pre-made pie crust to save time and effort. Just thaw it properly before use.
- Prepare Ingredients in Advance: Measure and organize all your ingredients before starting to streamline the process.
- Multitask Efficiently: While the sweet potatoes boil, prepare the flaxseed eggs and preheat the oven to save time.
- Choose a Hand Mixer or Processor: A hand mixer or food processor makes blending the fillings faster and smoother compared to manual mashing.
- Line Your Workspace: Use parchment paper or a clean cloth under your mixing bowls to catch spills and simplify cleanup.
