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Sweet Potato Pecan Pie

End your night on a doubly delicious sweet note with two Southern pie favorites in one scrumptious dessert! 


8 servings

Total Time

Prep Time

Cook Time


  • Pie dough for single 9" crust
  • 1 3/4 c. mashed cooked sweet potato
  • 1 c. + 2 Tbs. packed brown sugar
  • 1/2 c. sour cream
  • 2 eggs
  • melted
  • 1 1/4 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1 c. pecan halves
  • Whipped cream and additional pecans


Fit dough into 9" pie pan. Chill 30 min. 

Heat oven to 375°F. 

Line crust with foil; fill with dried beans. Bake 20 min. Remove foil and beans.

Whisk sweet potato, 1 cup sugar, sour cream, eggs, butter, 1 tsp. cinnamon, and ginger. Pour into crust.

Mix pecans with remaining sugar and cinnamon; sprinkle over filling.

Bake 35-40 min. or until set. Cool. Serve topped with whipped cream and pecans.

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