Sweet Potato-Pecan Pie Recipe

Heat the oven to 350°F (175°C). Keep a pie pan ready so you can pour the fillings in right away.

In a bowl, combine the mashed sweet potato, 1 egg, 1 1/2 cups sugar, 1/4 cup melted butter, and 2 tablespoons melted margarine. Add vanilla, salt, and the spices, then whisk until smooth.

Scrape the sweet potato mixture into the pie pan and level the top. Now move on to the pecan topping mixture.

In a second bowl, beat 2 eggs. Stir in 1/2 cup sugar and the dark corn syrup. Mix in the melted butter, melted margarine, vanilla, and cinnamon, then gently fold in the pecan halves.

Slowly pour the pecan mixture over the sweet potato layer. Pouring along the edge helps keep the layers more distinct.

Bake for 50–60 minutes. It’s ready when the center still has a slight jiggle and the top looks nicely browned; don’t let it overbake.

Let the pie cool at room temperature for at least 1 hour so it slices cleanly. Serve with heavy cream on the side or lightly drizzled over each slice.