Daybreak Delights: Sweet Potato Pecan Pie

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

David Bondarchuck from Scratch Catering Services shows us how to make Sweet Potato Pecan Pie.


Scratch Catering Services Presents: Sweet Potato Pecan Pie

Makes 1 9-inch Pie


What you need

1 pie crust (scratch-made or store bought)


Sweet Potato Filling:

1 medium sweet potato puréed

1 large egg

1/3 cup sugar

1/2 teaspoon lemon zest

1/2 teaspoon ground cinnamon

1/4 teaspoon allspice

Pinch ground nutmeg

Pinch of kosher salt

1/2 cup heavy whipping cream

2 Tablespoons melted unsalted butter


Pecan Pie Filling:

1/2 cup corn syrup

2 large eggs

1/2 cup light brown sugar

2 tablespoons melted unsalted butter

Pinch kosher salt

1/2 teaspoon vanilla extract 

1/3 cup pecans 


What to do

Line your pie plate with the pie pastry, and trim the edge, set aside


Preheat you oven to 375 degrees


In a food processor combine all the ingredients to make your sweet potato filling.


Add the filling to the unbaked pie crust and bake for 20 minutes

Meanwhile, in a bowl mix together the pecan filling.


After the sweet potato filling has baked for 20 minutes, remove pie from oven.


*Reduce the oven temperature to 350 degrees, and gently pour the pecan filling over the top of the sweet potato filling. return pie to the oven and continue baking for 40 minutes or until the pie in set.


*Baking TIP: If the edge crust of the pie starts to get too dark during baking, loosely tent the pie with aluminum foil.



Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.