• 1 prepared pie crust
  • 1 lb sweet potatoes, baked until fork tender, peeled and mashed
  • ½ C pure cane syrup (Note 1)
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. freshly grated nutmeg
  • 5 large eggs
  • 1 ½ tsp. pure vanilla extract
  • 1 ½ C pecan pieces
  • ½ C sugar
  • ½ C firmly packed light brown sugar
  • ¼ C light corn syrup
  • Salt, as needed
  • Confectioners’ sugar, for garnish


  1. Preheat oven to 375 degrees Fahrenheit and roll out the pie crust on a lightly floured surface to fit a 10” pie pan.
  2. Fit the crust inside the pan and set aside.
  3. Combine the mashed sweet potatoes, cane syrup, spices, one egg and ½ tsp. of the vanilla in a large mixing bowl and mix well.
  4. Pour the filling into the unbaked pastry shell and spread the pecan pieces evenly over the filling.
  5. Beat the remaining four eggs in another large bowl, then add the remaining 1 tsp. vanilla, granulated sugar, brown sugar, corn syrup, and salt, stir to blend.
  6. Pour mixture over the pecans and bake until the filling is set and the pastry is golden brown—about one hour.
  7. Remove from the oven and cool on a wire rack for one hour before serving.

Note 1:

The author recommends Steen’s brand of pure cane syrup.

Note 2:

You can garnish with chocolate curls, whipped cream, and confectioners’ sugar.

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