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Sweet Potato & Pecan Pie with Cinnamon Cream


Sweet potato and pecan pie topped with cinnamon cream is the perfect combination! This pie is always a hit during the holidays!

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Rate this recipe 4.5/5 (28 Votes)


  • 1 egg
  • 3 tablespoons dark corn syrup
  • 3 tablespoons light brown sugar, firmly packed
  • 1 tablespoon margarine or butter, melted
  • 1 teaspoon maple flavoring
  • 1 cup pecans, chopped
  • 1 pound sweet potatoes, baked, peeled and kept warm
  • 1/4 cup margarine or butter
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon orange zest, grated
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/8 teaspoon kosher salt
  • 2 eggs
  • 1 (9-inch) unbaked pastry shell
  • 1 cup heavy cream
  • 1/2 teaspoon cinnamon
  • 1/3 cup powdered sugar


Servings 10
Preparation time 10mins
Cooking time 60mins


Step 1

In a small mixing bowl, combine egg, corn syrup, light brown sugar, margarine and maple flavoring; mix well. Stir in pecans and set aside.

Preheat oven to 350°F.

In a large mixing bowl, beat warm sweet potatoes with margarine until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon topping evenly over pie. Bake 20 to 25 minutes longer, or until golden brown. Cool. Serve warm or chilled.

In a medium-size bowl over ice, whisk heavy cream. Add cinnamon and sugar, and whisk to medium-stiff peaks. Serve alongside pie.

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