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sweet potato pecan pie recipe Georgia Grown pecans sweetsavant.com America's best food blog

Sweet Potato Pecan Pie Recipe

Demetra Overton sweetsavant.com
Prep Time 1 hr
Cook Time 45 mins
Total Time 1 hr 45 mins
Servings 8 servings

Ingredients
  

  • 1 and 1/2 cups of pureed sweet potato from 2 sweet potatoes totaling 1 and a 1/4 pounds
  • one 8.8 ounce package of Biscoff Cookies
  • 6 tablespoons of melted butter
  • 5 eggs you will use 3 in one part of the recipe and 2 in another part
  • 2 teaspoons of vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 8 ounces pecan halves
  • 1/2 cup brown sugar
  • 1 cup sorghum syrup

Instructions
 

  • Heat the oven to 350 degrees
  • Roast the sweet potatoes whole until they are tender, about 45 minutes to one hour. let cool to room temperature
  • While the sweet potatoes are roasting make the pie crust. Process the Biscoff into fine crumbs. Add butter and mix until thoroughly combined. Press the Biscoff crumbs into the bottom of the pie pan and up the sides
  • Bake the pie crust for 10 minutes. Let cool
  • Peel and slice the sweet potatoes and puree them in a food processor with 3 eggs, brown sugar, vanilla and cinnamon
  • Reduce the oven temperature to 300 degrees
  • Pour the sweet potato filling into the Biscoff Crust
  • MAKE SURE TO LEAVE SPACE FOR THE PECAN PIE FILLING
  • Arrange the pecans on top of the sweet potatoes pressing them a bit into the sweet potato
  • Beat 2 eggs with the sorghum syrup and pour over the top of the pecans. You may not need all of the filling
  • Bake the pie for 45 minutes. It will puff a bit