Maple Candied Sweet Potato Pie Recipe

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Our home economists turn leftovers of a sweet potato side dish into this tasty dessert! It can also be prepared with canned sweet potatoes.
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 8 servings


  • 3/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 cup leftover Maple Candied Sweet Potatoes
  • 3/4 cup evaporated milk
  • 1/2 cup butter, melted
  • 2 eggs
  • 1/4 teaspoon ground nutmeg
  • Pinch salt
  • 1 unbaked pastry shell (9 inches)
  • 1 tablespoon butter
  • 2/3 cup chopped pecans
  • 1 tablespoon sugar


  1. In a large bowl, combine brown sugar and flour. Beat in the sweet potatoes, milk, butter, eggs, nutmeg and salt. Pour into pastry shell. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
  2. For topping, in a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Sprinkle over pie. Refrigerate leftovers. Yield: 8 servings.
Originally published as Maple Candied Sweet Potato Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p148

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