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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.
  • 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.