Description
A rich, spiced sweet potato pie topped with a buttery pecan crunch for a true taste of Southern comfort.
Ingredients
Scale
For the Crust:
- 1 (9-inch) unbaked pie crust
- 2 cups mashed sweet potatoes
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup melted butter
- 1/4 cup granulated sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and set aside.
- In a large bowl, combine mashed sweet potatoes, brown sugar, eggs, heavy cream, vanilla, cinnamon, nutmeg, cloves, and salt. Mix until smooth.
- Pour the sweet potato filling into the prepared pie crust.
- In a small bowl, mix chopped pecans, flour, melted butter, and granulated sugar until crumbly. Sprinkle evenly over the pie filling.
- Bake for 45-50 minutes, or until the center is set and the topping is golden. Let cool completely before serving.
Notes
You can customize the seasonings to taste.