Sweet Potato-Pecan Pie

This sweet potato pecan pie is what happens when two Thanksgiving heavyweights share a crust. Mashed sweet potatoes get blended with brown sugar, dark corn syrup, eggs, evaporated milk, and a trio of warm spices before a generous layer of chopped pecans goes on top.

The filling sets up like a custard thanks to the eggs and evaporated milk, but the dark corn syrup gives it that sticky, caramelized richness you expect from a pecan pie. The sweet potato layer sits beneath the pecans, adding body and an earthy sweetness that keeps the filling from being one-note sugary.

Ground ginger, cinnamon, and freshly grated nutmeg work together to give the sweet potato base that warm, spiced depth. Butter stirred into the mashed sweet potatoes while they’re still hot ensures it melts in completely.

The whipped cream topping takes this over the top. Heavy cream beaten with powdered sugar and praline liqueur (or Frangelico-soaked pecan halves) adds a boozy, nutty finish that ties the whole pie together. Make it ahead and keep it cold until you’re ready to slice.

Pro Tips

• Test doneness with a knife in the center. It should come out clean, not wet. The filling continues to set as it cools
• Cool the pie completely to room temperature before slicing or the filling will ooze
• Mash the sweet potatoes smooth with no lumps. Any chunks show up as uneven spots in the custard
• Use dark corn syrup, not light. It has deeper molasses notes that complement the sweet potato

Variations

• Bourbon sweet potato pecan: Replace the praline liqueur with bourbon in both the filling and the whipped cream
• Maple version: Swap the dark corn syrup for real maple syrup for a less sweet, more complex flavor