Candied Sweet Potato Pie

You'll go nuts for this mash-up recipe that features the flavors of candied sweet potatoes and homemade sweet potato pie in one delicious package. Top each slice of Candied Sweet Potato Pie with a drizzle of homemade syrup and a spoonful of whipped cream.

Candied Sweet Potato Pie
Photo: Andy Lyons
Prep Time:
45 mins
Bake Time:
43 mins
Total Time:
45 mins


  • 1 recipe Pecan Piecrust or 1 rolled refrigerated unbaked piecrust

  • 1 lemon

  • ¼ cup butter

  • 2 pound sweet potatoes, peeled and sliced 1/4 inch thick

  • ½ cup sugar

  • ½ cup pecan halves

  • teaspoon ground nutmeg

  • Whipped Cream (optional)

Pecan Piecrust

  • 2 cup all-purpose flour

  • ¼ cup ground pecans

  • 1 teaspoon salt

  • ¼ cup shortening

  • ¼ cup butter

  • ½ cup water


  1. Prepare and chill Pecan Piecrust. Finely shred peel from lemon (reserve lemon for another use). Set aside.

  2. Melt the butter in a straight-sided 12-inch skillet. Add potatoes to hot butter. Cook and stir for 1 minute over medium heat, coating potatoes in butter.

  3. Sprinkle potatoes with sugar; lift and fold potatoes to coat and to dissolve sugar. Cook for 3 to 5 minutes, until caramelized and syrupy, stirring occasionally. (To allow potato slices to brown and caramelize, avoid stirring too often.) Stir in the pecans, lemon peel, nutmeg. Remove from heat; cool.

  4. Preheat oven to 450°F. Roll one portion of the Pecan Piecrust to a 12-inch circle (chill or freeze remaining portion for another use). Fit rolled pastry into a 9-inch pie plate. Trim crust and crimp as desired. Layer with a double-thickness of foil; bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Reduce oven to 425°F.

  5. Carefully layer cooled potatoes in pie crust, reserving syrup in skillet. Bake for 15 to 20 minutes, until crust is golden and sweet potatoes are tender. Cool slightly, about 15 minutes.

  6. Drizzle reserved syrup on pie. Serve with whipped cream.

Pecan Piecrust

  1. In a large bowl combine flour, ground pecans, and salt. Cut in shortening and butter until pea size. Add water, 1 tablespoon at a time, mixing with a fork until all is moistened. Divide in half. Chill for 30 minutes.

Nutrition Facts (per serving)

340 Calories
18g Fat
42g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 340
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 35%
Cholesterol 23mg 8%
Sodium 252mg 11%
Total Carbohydrate 42g 15%
Total Sugars 16g
Protein 4g
Vitamin C 2.4mg 12%
Calcium 40.4mg 3%
Iron 1.4mg 8%
Potassium 330mg 7%
Folate, total 40.3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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