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Sweetpotato Pecan Pie

Recipe developed by Chef Mary Jayne Wilson of Amelie's French Bakery & Cafe in Charlotte, North Carolina. 
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Ingredients

Sweetpotato Bake

  • 5 oz Brown sugar
  • 1/8 tsp Cloves
  • 1/8 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • 1 tbsp Vanilla extract
  • 3 Eggs
  • 5-6 North Carolina sweetpotatoes
  • 1.5 oz Pie dough

Pecan Filling

  • 5 tbsp Butter, unsalted
  • 1 cup Light brown sugar, packed
  • 3/4 cup Light corn syrup
  • 1/2 tbsp Fine salt
  • 2 tsp Pure vanilla extract
  • 3 Eggs, lightly beaten

Instructions

Sweetpotato Bake

  • Roll out about 1.5 oz of pie dough into a round to line a mini pie pan. Let rest in refrigerator. 
  • Wash sweetpotatoes. Place on a sheet pan and bake for an hour or until done. They should be soft, and a fork should easily penetrate the potato. 
  • Allow the sweetpotatoes to cool completely. Remove the skins and place them into a mixing bowl.
  • Combine brown sugar and eggs with the sweetpotatoes. Turn the mixer on medium speed and mix thoroughly.
  • Add cinnamon, cloves, nutmeg, and vanilla extract to mixture. Mix until fully incorporated.
  • Fill lined pie tin halfway with sweet potato mixture and bake at 350*F for 15 min or until set up.

Pecan Filling

  • Mix all ingredients until fully incorporated. 
  • Once sweetpotato portion is fully baked, pull out of oven and fill the rest of the crust with pecan pieces, (about 1⁄4 cup per pie) and then cover and fully fill with pecan filling.
  • Bake again at 350*F for 15-18 minutes, until pecan filling has set.
Serves: 6 people