Ingredients
Scale
- 1 (9-inch) unbaked deep-dish pie crust
- 1 1/2 cups cooked and mashed sweet potatoes
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 cup light corn syrup
- 1 teaspoon ground cinnamon
- 1 cup pecan halves
Instructions
- Step 1: Prepare the sweet potato base. In a large bowl, whisk together the mashed sweet potatoes, granulated sugar, melted butter, 1 large egg, and ground cinnamon until the filling is smooth and uniform. Pour this sweet potato mixture into the unbaked pie crust.
- Step 2: Create the pecan topping binder. In a separate small bowl, whisk together the light corn syrup and the remaining large egg until they are well combined and slightly frothy.
- Step 3: Assemble the pie layers. Carefully sprinkle the 1 cup of pecan halves evenly over the sweet potato filling in the crust. Slowly pour the corn syrup mixture over the pecans, ensuring the nuts are coated and begin to settle slightly into the sweet potato layer.
- Step 4: Bake the pie. Preheat the oven to 350°F (175°C). Place the pie on a baking sheet and bake for 50 to 60 minutes. If the crust edges or the pecans start to brown too quickly, loosely cover the edges with strips of aluminum foil halfway through the baking time.
- Step 5: Cool thoroughly. The pie is finished when the sweet potato filling is set and the center has only a slight jiggle. Remove the pie from the oven and allow it to cool completely on a wire rack for a minimum of 3 hours before slicing and serving, which is necessary for the pecan layer to fully set.
Notes
- Store cooled leftovers, tightly wrapped, in the refrigerator for up to 4 days, but serve at room temperature or slightly chilled for optimal texture.
- If the pie is chilled, reheat individual slices in a 300°F oven for about 8 minutes to gently warm the filling and refresh the crust edges.
- Try pairing this rich pie with a scoop of brown sugar cinnamon ice cream or a light dusting of powdered sugar to balance the sweetness.
- For perfect slices, remember that the pie requires a full minimum of 3 hours cooling on the rack so the corn syrup binder fully sets the pecans and filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American