Sweet Potato Pecan Pie




  • 1¾ cups fine graham cracker crumbs (about 15 whole crackers, finely ground)
  • ¼ cup dark brown sugar
  • 8 tablespoons (1 stick) unsalted butter, melted


  • 2 sweet potatoes, about 10 ounces each
  • 2 cups lightly packed brown sugar
  • 1 teaspoon salt
  • 2/3 cup unsalted butter
  • 1-1/3 cups light corn syrup
  • 2 cups pecans, coarsely chopped
  • 5 eggs, beaten
  • 2 teaspoons vanilla


Preheat oven to 350 degrees.

Wrap the sweet potatoes tightly in aluminum foil and roast them in the oven until very soft, about 1 hour. Remove from oven and allow them to cool in the foil.

Stir graham cracker crumbs and dark brown sugar in a bowl until well combined. Add melted butter and mix until crumbs are evenly moistened. Press firmly and evenly on the bottom and sides of a 9-inch pie plate to create a crust, making sure there are no cracks. Bake in the oven for 10 minutes or until golden. Remove from oven.

Meanwhile, make the filling: Unwrap the potatoes and remove the skin. Put the flesh into a bowl and mash well with a fork, transfer to a 2-quart saucepot, and then add sugar, salt, butter and sugar. Bring to a boil. Use a wooden spoon to blend the mixture. Remove saucepot from heat and stir frequently for 10 minutes to slightly cool down the mixture. Add vanilla, chopped nuts, and beaten eggs. Stir to blend evenly.

Pour filling mixture into the partially cooked pie crust and use a rubber spatula to scrape all of the filling out of the saucepot. Place in oven on the middle rack. Bake at 350 degrees for 40-50 minutes or until center no longer jiggles. Remove and let cool down on a wire rack for 1 hour. Chill in refrigerator for 2 hours before slicing.