Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

Recipe courtesy of Ken Korando, Solomons Island Winery



  • 1 1/4 cups all purpose flour
  • 3 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 1/4 tsp ground cinnamon
  • 1/2 cup unsalted butter chilled
  • 1 large egg

Nut Mixture

  • 1 cup finely ground pecans
  • 1 tbsp light corn syrup
  • 1 tbsp salted butter melted


  • 2 cups mashed cooked sweet potatoes about 1 lb sweet potatoes
  • 2 large eggs lightly beaten
  • 1/4 cup granulated sugar
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter melted
  • 3 tbsp all purpose flour
  • 2 tbsp cognac
  • 1 1/2 tsp ground cinnamon
  • 1 1/4 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1 tsp vanilla
  • 1/3 cup pecan halves

Praline Pecan Sauce

  • 2 tsp unsalted butter
  • 1/4 cup sugar
  • 1 1/4 cup heavy cream
  • 1/2 cup finely ground pecans


  • Prepare the dough for the crust: Stir the flour, sugar, salt, baking powder, and spices together in a large bowl. Using a pastry blender cut in the butter until the mixture resembles coarse crumbs. Stir in the egg until well moistened. Wrap in plastic wrap and chill for about 1 hour. Meanwhile, preheat the oven to 375 degrees. Stir the ingredients for the nut mixture in a small bowl and set aside.
  • In a large bowl beat together all the ingredients for the filling until well blended. Set aside.
  • Roll the dough out on a floured surface to form a 12-inch circle and use it to line a 10-inch fluted removable bottom tart pan. Trim the edges of the dough with a sharp knife. Spread the nut mixture evenly over the bottom and then pour in the sweet potato mixture. Decorate with the pecan halves. Bake for about 1 hour until the filling is well risen and set. Transfer to a wire rack to cool. Serve with ice cream and praline pecan sauce.
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