Le Food Snob


So excited was I when I decided I had the best idea ever in the history of pies: combine sweet potato (which I have a ton of right now) with the traditional pecan pie for a perfect (and seasonal!) layered pie. Then I hit the internet and realized the concept of this sort of pie is old hat. Oh well. I was still excited to bake and eat this pie!


  • 1 Oat Pie Crust
  • 2 c. sweet potato (boiled and mashed)
  • 2 eggs (lightly beaten)
  • 1/2 c. brown sugar
  • 1/4 c. golden syrup
  • 4 T. melted butter
  • 1/3 c. whole milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 2 T. whiskey (optional)
  • 1 1/2 c. pecan halves
  • 1/2 c. brown sugar
  • 1/2 c. golden syrup
  • 2 eggs (lightly beaten)
  • 2 T. butter
  • 1 tsp. vanilla
  • 1 T. whiskey (optional)


  1. Mix the sweet potatoes, milk, melted butter, eggs, sugar, golden syrup, vanilla, cinnamon, ginger, nutmeg and whiskey in a large bowl and pour it into the prepared pie crust.
  2. Place pecans on top of the sweet potato filling.
  3. Mix the sugar, golden syrup, eggs, butter, vanilla and whiskey and pour it on top of the pecans. Add additional pecans in a single layer.
  4. Bake in a preheated 375 degree oven until the pastry is golden brown and the pecan layer is set, about 50 to 60 minutes.

I would recommend using a 10-inch pie dish for this pie. I used a nine-inch pie dish and had massive amounts of sweet potato mixture left over (though, in truth, I didn’t really measure how much sweet potato I was putting into my mixer) as well as a small amount of pecan pie mixture. I would say you could probably cut the sweet potato mixture ingredients by half if you’re using a 9-inch pie plate.

I was a bit disappointed by the end results of this pie. I was expecting two distinct layers – the bottom being sweet potato pie, the top being pecan pie. There was no separation of church and state in this pie. The ingredients melded together while the pie baked. That being said, the pie tasted really freaking fantastic. My dad said it was amazing. It just wasn’t at all what I was expecting, aesthetically speaking.

Recipe rating: 



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