Sweet Potato Pecan Pie Recipe (Graham Cracker Crust)
This sweet potato pecan pie is built in two easy layers: a spiced sweet potato filling on the bottom and a pecan-studded syrupy topping on top. Use smooth mashed sweet potato and pour the pecan mixture gently so the layers stay distinct. Here you’ll find the ingredients and how to make it step by step.
Ingredients
Ingredients
Step-by-Step Method
Preheat and set up
Heat the oven to 175°C / 350°F. Place the graham cracker crust on a baking sheet for easy handling.
Mix the sweet potato layer
In a bowl, whisk together mashed sweet potato, 1/4 cup melted butter, margarine, cinnamon, vanilla, nutmeg, and salt until smooth.
Add the egg and fill
Beat in 1 egg just until combined, then spread the mixture evenly into the crust.
Make the pecan topping
In a second bowl, mix 1 egg, dark corn syrup, and brown sugar. Stir in 2 tbsp melted butter, then fold in the pecans.
Layer it gently
Slowly pour the pecan mixture over the sweet potato layer so the two layers stay nicely defined.
Bake and cool
Bake for about 55 minutes, until the center is mostly set with a slight jiggle. Cool at room temperature for about 1 hour before slicing.