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Sweet Potato Pecan Pie

Sweet Potato Pie
Shutterstock/ MSPhotographic

Sweet Potato Pie

Chef John Stage of New York's famous Dinosaur Bar-B-Que lends us his favorite Thanksgiving recipe that incorporates the Thanksgiving staple, sweet potatoes, into another Thanksgiving favorie, Pecan Pie. 


Makes 1 crus for a 9-inch pie pan


For the crust

  • 1 1/2 Cup flour
  • 1/2 Teaspoon kosher salt
  • 1/4 Cup butter, chilled
  • 1/4 Cup lard, chilled
  • 3-4 Teaspoons ice water

For the filling

  • 2 Cups cooked mashed sweet potato (about 1 pound potatoes)
  • 3/4 Cups sugar
  • 2 large eggs, lightly beaten
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon ground nutmeg
  • 1/2 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground allspice
  • 1/2 Teaspoon vanilla
  • 2/3 Cups sweetened condensed milk

For the topping

  • 1 Cup coarsely chopped pecans
  • 2 large eggs, beaten
  • 2 Tablespoons butter, softened
  • 2 Teaspoons vanilla
  • 1/2 Cup sugar
  • 1/2 Cup dark corn syrup
  • pinch of kosher salt
  • 1/8 Teaspoon ground cinnamon

For the garnish

  • Sweetened whipped cream


For the crust

Toss the flour and salt into the work bowl of a food processor and pulse a few times to combine. Cut the butter into ¼-inch cubes and sprinkle them over the flour in the work bowl. Add the lard in 2 or 3 pieces. Process with 15 rapid on-off pulses or just until the biggest clumps of flour-covered fat are no bigger than a few small peas. Add 3 tablespoons of ice water through the feed tube and pulse 5 times. Feel the dough and make sure it’s just damp enough to hold together when you squeeze a bit in your hand. If not, add the last tablespoon of water and pulse 5 more times. The dough will be loose and ragged (don’t overprocess into a ball).

Dump the dough out onto a work surface. Push the dough with the heel of your hand 2 or 3 times to flatten out some of the lumps of fat, and then gather the dough into a ball. Flour the work surface and roll the dough out with a floured rolling pin into a circle 12 ½ inches in diameter. Fold the dough in half and put it into a 9-inch pie pan. Unfold and press it into the pan, trimming the edges if you need to. Roll the edge under and shape a high-fluted edge all around. Toss the finished pie into the freezer to chill while making the filling.

For the filling

Grab a big bowl and dump all the ingredients for the filling into it. Mix well and set the mixture aside.

For the topping

Take another bowl and throw in all the ingredients for the topping into it. Stir together and set aside.

For the garnish

Preheat the oven to 325 degrees. Pick out a 9-by-1 ¼-inch pie pan. This is a bit deeper than normal in order to hold everything. Roll out the pie crust, fit it into the pie an as directed, and chill it in the freezer til you’re ready for it.

Pull the pie shell out of the freezer and spoon in the filling. Smooth and even the surface. Then pour the topping over it. Pop the pie into the oven and bake for 1 ½ hours, or until the crust is golden and the filling is set. Cool the pie on a rack. Serve slices of pie at room temperature with a nice dollop of sweetened whipped cream.