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This image shows a slice of Grandma's Sweet Potato Pecan Pie on a white round plate, featuring a creamy sweet potato base topped with glossy pecans, perfect for a holiday dessert.

Grandma's Sweet Potato Pecan Pie Recipe

Grandma's Sweet Potato Pecan Pie combines creamy sweet potato filling and a rich, nutty pecan topping in a perfectly baked crust. This decadent dessert is a holiday favorite, blending warm spices and sweetness for an irresistible treat that's as comforting as it is indulgent.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 279 kcal

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.
    This image shows a pre-made pie crust thawing on a kitchen counter, ready to be filled with sweet potato and pecan layers.
  • 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.
    This image shows a bowl of ground flaxseeds mixed with water, forming a gel-like consistency to act as an egg replacement.
  • 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.
    This image shows whole sweet potatoes boiling in a pot of water on the stovetop, softening them for the pie filling.
  • Drain the potatoes and transfer them to a large mixing bowl.
    This image shows boiled sweet potatoes being poured into a colander in the sink, allowing the water to drain completely.
  • Add sugar, cornstarch, salt, cinnamon, melted vegan butter, applesauce, coconut cream, lemon juice, and vanilla extract.
    This image shows a mixing bowl filled with sweet potato, brown sugar, and spices, ready to be blended into a smooth filling.
  • Beat the mixture with an electric mixer until smooth.
    This image shows an electric mixer blending the sweet potato filling until it reaches a creamy and smooth texture.
  • Mash the potatoes, then whip the ingredients with a whisk until fully combined.
    This image shows a spatula spreading the sweet potato filling evenly into the pre-made pie crust.
  • Pour the sweet potato filling into the pie crust and bake for 20 minutes to allow it to set.
    This image shows the pie crust with the sweet potato layer baking in the oven, developing a golden-brown color.
  • Rinse and dry the mixing bowl, then prepare the pecan filling.
    This image shows ingredients for the pecan filling, including chopped pecans, maple syrup, and vanilla extract, displayed on a kitchen counter.
  • Combine cornstarch, brown sugar, rice syrup, corn syrup, applesauce, melted vegan butter, and flaxseed eggs.
    This image shows a whisk blending the pecan filling ingredients into a smooth and glossy mixture.
  • Blend or mix until smooth, adjusting the sweetness if needed.
    This image shows chopped pecans being gently folded into the pecan filling mixture in a mixing bowl.
  • Optionally, fold in chopped pecans or reserve them for topping.
    This image shows whole pecans being meticulously arranged on top of the pecan filling, creating an elegant pattern.
  • Remove the pie from the oven after 20 minutes.
    This image shows the pie crust with the sweet potato layer baking in the oven, developing a golden-brown color.
  • Pour the pecan filling over the sweet potato layer and arrange whole pecans on top if desired.
    This image shows the pecan filling being poured over the baked sweet potato layer in the pie crust.
  • Bake the pie on the bottom rack for an additional 20–25 minutes, until the filling bubbles and browns.
    This image shows a knife slicing through the sweet potato pecan pie, revealing its creamy filling and crunchy topping.
  • Allow the pie to cool at room temperature for at least 2 hours before serving.
    this image shows A slice of sweet potato pecan pie served on a white plate, topped with pecans, and ready to be enjoyed.

Notes

  • Thaw pre-bought crusts before starting.
  • Prepare homemade crusts in advance of making the filling.