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Sweet Potato Pie with Pecan Topping

Prep 15 mins, Cook 35 mins

8 Servings


  • 1 9-inch pie shell
  • 1/2 cup pecans, chopped
  • 2 cups sweet potatoes, cooked
  • 6 Tbsp. butter, softened
  • 1/4 cup heavy cream
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg

Pecan Topping

  • 3 Tbsp. melted butter
  • 2/3 cup pecans, chopped
  • 1/2 cup light brown sugar, firmly packed
  • 1/3 cup all-purpose flour


  1. Preheat oven to 475 degrees. Make your favorite pie crust and prick all over with a fork. Spread 1/2 cup pecans in bottom of shell. Bake for 5 minutes. Remove from oven and let cool. Lower oven temperature to 300 degrees.
  2. Mash potatoes and butter until smooth. Add all the other ingredients and blend well. Pour mixture into the cooled pie shell.
  3. Combine all topping ingredients in a medium bowl with a fork, until crumbly. Sprinkle over the top of the pie. Place the pie on a baking sheet and bake at 300 degrees for 25-30 minutes, until golden brown

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