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Sweet Potato Pecan Pie

This updated classic from Glenda Conrad in Shelbyville, Indiana combines two Southern favorites in one simply delicious pie! And canned sweet potatoes make it so easy.
  • Total Time
    Prep: 30 min. Bake: 1 hour + cooling
  • Makes
    6-8 servings


  • 1 sheet refrigerated pie pastry
  • 2 cans (15-3/4 ounces each) sweet potatoes, drained
  • 3 eggs
  • 1 cup packed brown sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2/3 cup light corn syrup
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves


  • On a lightly floured surface, roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate.
  • In a small bowl, mash the sweet potatoes. Beat in 1 egg, 1/3 cup brown sugar, cinnamon and ginger. Set aside.
  • In another small bowl, combine remaining eggs and brown sugar. Add the corn syrup, butter and vanilla and mix well. Stir in pecans. Pour sweet potato mixture into pastry shell; top with pecan mixture.
  • Bake at 350° for 60-70 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

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  • julyprincesspatricia
    Jan 23, 2009

    How much mashed sweet potato do 2 15.75 oz cans yield?

  • julyprincesspatricia
    Jan 23, 2009

    deannebg: How did you know how much sweet potato 2 cans yielded? So, how much pumpkin - in cups - did you use? Tx.

  • deannebg
    Nov 22, 2008

    p.s. I forgot to add that I subbed egg beaters for the eggs to lower the fat.

  • deannebg
    Nov 22, 2008

    I took this recipe and exchanged canned pumpkin for the sweet potatoes. It was delish. My family raved. I plan to use it for a healthier choice this Thanksgiving.