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No-Fail Sweet Potato Pie: Southern Charm on a Plate

You are here: Home / Fall / No-Fail Sweet Potato Pie: Southern Charm on a Plate
November 14, 2023 by liz
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No-Fail Sweet Potato Pie recipe

Being from the South/Midwest/Above Texas, the thought of a sweet potato pie with a pecan pie topping really appealed to me. Plus, this one even has “No Fail” in the recipe title!

If you’re looking for something a little easier, a little slower, with a nice Southern drawl, this one’s for you. Plus, it beats all the pies on the holiday table!

It’s so easy.

Directions:

FOR FILLING:

No-Fail Sweet Potato Pie recipe

PREHEAT oven to 375° F. Wash and wrap sweet potatoes in foil, as shown above.

No-Fail Sweet Potato Pie recipe

BAKE for 30 to 45 minutes, depending on size. Unwrap and rinse potatoes under cold water; remove skin. Break apart in large bowl. INCREASE oven temperature to 425° F.

No-Fail Sweet Potato Pie recipe

POUR melted butter in bowl with sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, grated orange peel, cinnamon, vanilla extract, nutmeg, salt and egg. Pour into unbaked pie shell.

No-Fail Sweet Potato Pie recipe

BAKE at 425° F, as shown above, for 20 minutes. Remove from oven; reduce temperature to 350° F.

FOR TOPPING:

No-Fail Sweet Potato Pie recipe

MIX together egg, corn syrup, sugar, butter and nuts in small bowl; spread over pie.

No-Fail Sweet Potato Pie recipe

BAKE for an additional 25 minutes or until set.

Sweet Potato Pie with Pecan Topping

Being from the South/Midwest/Above Texas, the thought of a sweet potato pie with a pecan pie topping really appealed to me. Plus, this one even has “No Fail” in the recipe title.
Print Recipe Pin Recipe
Prep Time 2 hours hrs
Cook Time 1 hour hr 30 minutes mins
Total Time 3 hours hrs 30 minutes mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • FILLING
  • 3/4 pound sweet potatoes about 2 large or 3 small to medium
  • 1/4 cup melted butter
  • 1 can 14 ounces Sweetened Condensed Milk
  • 1 teaspoon grated orange peel
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 unbaked 9-inch pie shell or Homemade Pie Crust*
  • TOPPING
  • 1 large egg
  • 2 tablespoons dark corn syrup
  • 2 tablespoons packed brown sugar
  • 1 tablespoon melted butter
  • 1 cup chopped pecans

Instructions
 

  • FOR FILLING:
  • PREHEAT oven to 375° F. Wash and wrap sweet potatoes in foil.
  • BAKE for 30 to 45 minutes, depending on size. Unwrap and rinse potatoes under cold water; remove skin. Break apart in large bowl.
  • INCREASE oven temperature to 425° F.
  • POUR melted butter in bowl with sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, grated orange peel, cinnamon, vanilla extract, nutmeg, salt and egg. Pour into unbaked pie shell.
  • BAKE at 425° F for 20 minutes. Remove from oven; reduce temperature to 350° F.
  • FOR TOPPING:
  • MIX together egg, corn syrup, sugar, butter and nuts in small bowl; spread over pie.
  • BAKE for an additional 25 minutes or until set.
Keyword Christmas, holiday, pie, sweet potato, Thanksgiving

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Related

Category: Fall, Holiday Cooking, Recipes, SweetsTag: Holiday pie, pecan pie, pecan topping, pie, pumpkin pie, sweet potato, sweet potato pie, Thanksgiving pie

About liz

Previous Post:Chocolate Buttermilk Layer CakeRich Chocolate Buttermilk Layer Cake Recipe – with leftover Halloween candy!
Next Post:Braised Beef Rib with Vegetables & Polenta RecipeBraised Short Rib with Vegetables and Polenta

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Comments

  1. breonnaslocum

    November 16, 2011 at 3:56 pm

    That looks really good! I like that you roasted the sweet potatoes instead of boiling them, and I have never used a pecan topping on any of the sweet potato pies that I have made, but I’ll have to try it.

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