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Perfect Salted Caramel Sweet Potato Pie with Pecan Shortbread Crust

Salted Caramel Sweet Potato Pie - featured image
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A rich and silky sweet potato pie with a nutty pecan shortbread crust, topped with homemade salted caramel. This no-fuss, make-ahead dessert is perfect for holidays and special occasions.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup finely chopped pecans
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup packed light brown sugar
  • ¼ teaspoon salt
  • 2 cups cooked sweet potato puree
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • ½ cup heavy cream, room temperature
  • 1 teaspoon flaky sea salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). In a food processor, pulse flour, chopped pecans, brown sugar, and salt until pecans are finely ground. Add cold cubed butter and pulse until mixture resembles coarse sand with a few pea-sized butter pieces. Press evenly into a 9-inch pie dish. Bake 12-15 minutes until edges are lightly golden. Cool.
  2. In a large bowl, combine sweet potato puree, granulated sugar, brown sugar, eggs, heavy cream, vanilla, cinnamon, nutmeg, ginger, and salt. Beat until smooth and pourable.
  3. Pour filling into cooled crust. Place pie on a baking sheet. Bake at 350°F for 45-55 minutes until edges are set and center jiggles slightly. Cool completely on a wire rack (about 2 hours).
  4. For caramel: In a heavy saucepan, spread sugar in an even layer. Cook over medium heat, stirring occasionally, until sugar melts and turns deep amber. Remove from heat, whisk in butter pieces. Slowly pour in room-temperature cream while whisking. Stir in vanilla and flaky sea salt. Cool 10-15 minutes.
  5. Drizzle caramel over cooled pie. Refrigerate at least 2 hours before serving. Slice with a sharp knife, wiping clean between cuts.

Notes

The pie tastes even better the next day. For best results, chill at least 2 hours before slicing. Caramel can burn quickly; watch closely. Room temperature ingredients ensure a smooth filling.

Nutrition

Keywords: sweet potato pie, salted caramel, pecan crust, Thanksgiving dessert, holiday pie, Southern dessert

Find it online: https://nanarecipes.info/perfect-salted-caramel-sweet-potato-pie-recipe/