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Makeover Sweet Potato Pecan Pie

When all was said and done, this recipe makeover was a giant success. The original, a marvel on its own, was transformed into a richer, better-for-you pie with even more fall spices. This winner is perfect for the holidays. Enjoy! - Healthy Cooking Test Kitchen
  • Total Time
    Prep: 25 min. Bake: 45 min. + chilling
  • Makes
    8 servings


  • 1 sheet refrigerated pie pastry
  • 1-1/2 cups mashed sweet potatoes
  • 1/3 cup 2% milk
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon reduced-fat butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 1/3 cup packed dark brown sugar
  • 1/3 cup corn syrup
  • 1 tablespoon reduced-fat butter, melted
  • 1/4 teaspoon vanilla extract
  • 2/3 cup chopped pecans


  • On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • In a small bowl, combine the sweet potatoes, milk, brown sugar, butter, vanilla, salt and spices. Spread evenly into pastry shell.
  • For pecan layer, in another small bowl, whisk egg and brown sugar until blended. Add the corn syrup, butter and vanilla; mix well. Stir in pecans. Pour over sweet potato mixture.
  • Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Refrigerate for at least 3 hours before serving.
Editor's Note
This recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts
1 piece: 363 calories, 17g fat (5g saturated fat), 36mg cholesterol, 255mg sodium, 53g carbohydrate (25g sugars, 3g fiber), 4g protein.

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Average Rating:
  • jwrob1
    Nov 22, 2019

    Very good pie

  • randyontheridge
    Nov 19, 2018

    not worried about calories. subing half n half and normal amounts of real butter

  • contrarywife
    Dec 1, 2014

    I made this for Thanksgiving and it was good. I'm only giving it 3 stars because it was not rich enough for me, but if you're counting calories, it's wonderful. The flavor was great, I guess I missed the creamy richness of a traditional sweet potato pie. Doubt that I'll make this again.

  • cooksonweekends
    Jan 8, 2013

    This recipe turned out great! I made it for xmas and it was a hit. Everyone loved the crunchy topping.

  • Dizzaster
    Sep 2, 2012


  • mojocharlie
    Nov 28, 2011

    Came out great, easy to make, family loved it. Thanks for a great recipe!

  • Weavo
    Nov 16, 2011

    This was fabulous and I highly recommend it. I'd never made a pie with sweets B4 and it's every bit as good as pumpkin.

  • barbaima
    Jan 7, 2010

    My daughter does it every other week. We fix it to our need, She puts soy milk, caned sweet potato, less sugar and skip the topping. My kids with allergies can eat it too

  • thanksalot
    Oct 9, 2009

    This is an excellent pie. I made it for bridge club and they liked it as well as my husband did!