Layered Sweet Potato Pecan Pies

Two favorite holiday pies combined all in one! This recipe makes two pies – eat one, share one.

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Prep
15 min.
Cook
45 min.
Serves
8-10
Directions
  1. Heat oven to 350°F. Place pie crust in pie plates and flute edges.
  2. In a large mixing bowl, mash sweet potatoes with a hand masher or electric mixer until about smooth. Stir in 2 eggs, 1/2 cup brown sugar, cinnamon and salt. Set aside.
  3. In a medium bowl, mix together corn syrup, 6 eggs, 1 ½ cups sugar, butter and vanilla.
  4. Divide pumpkin mixture evenly between pie crusts (about 1 1/2 cups in each). Sprinkle each with 1 cup pecans. Pour corn syrup mixture evenly over pecans (about 2 cups in each).
  5. Bake 45 to 55 minutes or until pies are firm and mostly set in centers when gently jiggled. Let cool completely before serving. Store pie in refrigerator.
Two favorite holiday pies combined all in one! This recipe makes two pies – eat one, share one.
Ingredients

2 unbaked 9-inch deep dish pie crusts

1 can (29 oz.) Princella® Cut Sweet Potatoes, drained

2 cups sugar, divided

8 eggs

1/2 tsp. cinnamon

1/4 tsp. salt

2 cups pecan pieces

1 ½ cups light corn syrup

1/4 cup butter, melted

2 tsp. vanilla

Two favorite holiday pies combined all in one! This recipe makes two pies – eat one, share one.
  • Prep
    15 min.
  • Cook
    45 min.
  • Serves
    8-10
Ingredients

2 unbaked 9-inch deep dish pie crusts

1 can (29 oz.) Princella® Cut Sweet Potatoes, drained

2 cups sugar, divided

8 eggs

1/2 tsp. cinnamon

1/4 tsp. salt

2 cups pecan pieces

1 ½ cups light corn syrup

1/4 cup butter, melted

2 tsp. vanilla

Directions
  1. Heat oven to 350°F. Place pie crust in pie plates and flute edges.
  2. In a large mixing bowl, mash sweet potatoes with a hand masher or electric mixer until about smooth. Stir in 2 eggs, 1/2 cup brown sugar, cinnamon and salt. Set aside.
  3. In a medium bowl, mix together corn syrup, 6 eggs, 1 ½ cups sugar, butter and vanilla.
  4. Divide pumpkin mixture evenly between pie crusts (about 1 1/2 cups in each). Sprinkle each with 1 cup pecans. Pour corn syrup mixture evenly over pecans (about 2 cups in each).
  5. Bake 45 to 55 minutes or until pies are firm and mostly set in centers when gently jiggled. Let cool completely before serving. Store pie in refrigerator.
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