When it comes to Southern desserts, few treats capture the heart like a sweet potato pecan pie. Pappadeaux’s version takes this classic to the next level, blending the velvety richness of sweet potatoes with the satisfying crunch of pecans. It’s a dessert that feels like a warm hug, perfect for holidays or any time we’re craving a slice of comfort.
Pappadeaux Sweet Potato Pecan Pie Recipe
Indulge in the Southern charm of the Pappadeaux Sweet Potato Pecan Pie, a decadent dessert blending smooth sweet potato filling with a rich pecan topping. Follow these step-by-step instructions to recreate this classic right in your kitchen.
Ingredients
For the Sweet Potato Filling:
- 1 1/2 cups sweet potato puree (fresh or canned)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1/4 cup unsalted butter (melted)
- 1/3 cup evaporated milk
- 2 large eggs (beaten)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the Pecan Topping:
- 3/4 cup pecans (chopped or halved)
- 1/3 cup light brown sugar (packed)
- 1/4 cup unsalted butter (melted)
- 2 tablespoons all-purpose flour
- 2 tablespoons pure maple syrup
For the Pie Crust:
- 1 pre-made 9-inch pie crust (or homemade)
Instructions
1. Preparing the Pie Crust:
- Preheat the oven to 350°F (175°C).
- Roll out the pie crust and fit it into a 9-inch pie pan. Trim any excess dough and crimp the edges for a decorative look.
2. Making the Sweet Potato Filling:
- In a large mixing bowl, combine the sweet potato puree, granulated sugar, brown sugar, and melted butter.
- Whisk the mixture until smooth, then add the evaporated milk, beaten eggs, vanilla extract, ground cinnamon, nutmeg, and salt.
- Mix until fully incorporated and creamy.
3. Assembling the Pie:
- Pour the sweet potato filling into the prepared pie crust, spreading it out evenly with a spatula.
4. Creating the Pecan Topping:
- In a medium bowl, mix the pecans, brown sugar, melted butter, all-purpose flour, and maple syrup until coated evenly.
- Sprinkle the pecan mixture gently over the sweet potato filling, ensuring an even layer.
5. Baking the Pie:
- Place the pie on the middle rack of the preheated oven.
- Bake for 50–60 minutes or until the filling is set and the pecan topping is caramelized and golden.
- Check the pie around the 40-minute mark. If the edges of the crust are browning too quickly, cover them with aluminum foil to prevent over-browning.
6. Cooling and Serving:
- Allow the pie to cool completely on a wire rack for at least 2 hours before slicing.
- Serve slices at room temperature or lightly warmed, with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
| Component | Measurement | Details |
|---|---|---|
| Sweet Potato Puree | 1 1/2 cups | Fresh or canned |
| Pecans | 3/4 cup | Chopped or halved |
| Pie Crust | 1 | 9-inch pre-made or homemade |
Ingredients
Creating Pappadeaux Sweet Potato Pecan Pie at home starts with having the right ingredients. Below, we’ve listed everything you need in three easy sections: sweet potato filling, pecan topping, and pie crust ingredients. Ensure all items are measured precisely for this beloved dessert to taste just like the original!
For The Sweet Potato Filling
- 2 cups mashed sweet potatoes (baked and peeled)
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1/4 cup unsalted butter (melted)
- 1/2 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Pinch of salt
For The Pecan Topping
- 1/2 cup pecan halves
- 1/2 cup brown sugar (lightly packed)
- 1/4 cup unsalted butter (melted)
- 1/4 cup light corn syrup
- 1 teaspoon pure vanilla extract
- Pinch of salt
For The Pie Crust
- 1 1/2 cups all-purpose flour (plus extra for rolling)
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 cup unsalted butter (cold and cut into small cubes)
- 4-5 tablespoons ice water
Tip: Using cold butter and ice water ensures a flaky crust, while light handling prevents the dough from becoming tough.
Tools And Equipment
To master the Pappadeaux Sweet Potato Pecan Pie, the right tools and equipment are essential. These items will ensure a seamless baking experience and yield a pie that mirrors the restaurant-quality flavor and texture:
Essential Tools
- Mixing Bowls: One large and one medium-sized for mixing the sweet potato filling and pecan topping separately.
- Potato Masher or Ricer: Crucial for achieving a smooth and creamy sweet potato texture.
- Hand Mixer or Stand Mixer: To blend ingredients thoroughly for a lump-free filling.
- Measuring Cups and Spoons: For precise measurements of wet and dry ingredients.
- Spatula: Useful for scraping down bowl sides and evenly spreading fillings.
- Rolling Pin: Important for rolling out a homemade pie crust evenly.
Specialized Equipment
| Tool | Purpose |
|---|---|
| 9-inch Pie Dish | For baking the pie to the perfect size and consistency. |
| Parchment Paper | Prevents sticking when rolling out the dough or lining the pie dish. |
| Pastry Cutter | To incorporate cold butter into the crust easily and evenly. |
| Food Processor | Great for pulsing crust ingredients, ensuring a flaky, crumbly texture. |
| Baking Sheet | Placed under the pie to catch any bubbling over during baking. |
Additional Items for Efficiency
- Cooling Rack: To cool the pie evenly without sogginess.
- Brush or Spoon: For drizzling the pecan topping and spreading it evenly.
- Sharp Knife: For slicing the pie into neat, clean portions.
Having these tools and equipment readily available will streamline the preparation process and help us recreate the flavors and textures of Pappadeaux’s famous dessert effortlessly.
Directions
Let’s bring the magic of Pappadeaux Sweet Potato Pecan Pie into our kitchens! Follow these step-by-step instructions to create this rich and indulgent Southern dessert that combines creamy sweet potatoes with caramelized pecan topping inside a buttery crust.
Preparing The Sweet Potato Filling
- Preheat the oven to 375°F to ensure the sweet potatoes bake evenly.
- Pierce 2 medium-sized sweet potatoes with a fork and place them on a baking sheet lined with parchment paper.
- Bake for 45-55 minutes or until the sweet potatoes are tender and their skins are wrinkled. Let them cool completely.
- Scoop out the flesh into a mixing bowl, discarding the skins. You’ll need 2 cups of mashed sweet potato.
- Add the following ingredients to the same bowl:
- 2/3 cup granulated sugar
- 1/2 cup evaporated milk
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Whisk everything until the mixture is smooth and creamy. For a finer texture, use a hand mixer or food processor.
Making The Pecan Topping
- In a medium-sized bowl, mix the following ingredients:
- 3/4 cup chopped pecans
- 3/4 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 2 tablespoons all-purpose flour
- 1/4 cup heavy cream
- Stir everything together until the pecans are coated, and the topping resembles a sticky, coarse mixture. Set it aside while preparing the crust.
Preparing The Pie Crust
- In a large mixing bowl, combine:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- Add 1/2 cup (1 stick) cold unsalted butter, cubed, and use a pastry cutter or food processor to blend until the mixture is crumbly.
- Gradually drizzle 3-4 tablespoons ice water into the mixture, stirring gently with a fork until the dough comes together. It should not be sticky.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Roll out the dough on a floured surface to a 12-inch circle, about 1/8 inch thick. Carefully transfer it to a 9-inch pie dish and crimp the edges.
Assembling The Pie
- Pour the prepared sweet potato filling into the pie crust, spreading it evenly with a spatula.
- Spoon the pecan topping over the filling, ensuring an even distribution.
- Place the assembled pie on a baking sheet to catch any spillover during baking.
Baking The Pappadeaux Sweet Potato Pecan Pie
- Adjust the oven temperature to 350°F.
- Bake the pie for 50-60 minutes or until the filling is set and the pecan topping is golden and caramelized. If the crust browns too quickly, cover the edges with foil.
- Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set completely before slicing.
- Serve the pie slightly warm or at room temperature. For an authentic Pappadeaux experience, pair it with a scoop of vanilla ice cream or a dollop of whipped cream.
| Step | Oven Temperature | Time Required |
|---|---|---|
| Pre-baking sweet potatoes | 375°F | 45-55 minutes |
| Baking the assembled pie | 350°F | 50-60 minutes |
Make-Ahead Instructions
Preparing this Pappadeaux Sweet Potato Pecan Pie in advance is a fantastic way to save time and reduce stress for special occasions or busy schedules. We can tackle the pie’s individual components ahead of time and assemble them when ready to serve. Here’s how we do it:
1. Sweet Potato Filling
- Prepare the sweet potato filling by mashing the sweet potatoes and mixing them with the required ingredients as per the recipe.
- Store the filling in an airtight container in the refrigerator for up to 3 days.
- When ready to use, let it sit at room temperature for about 30 minutes before assembling the pie, or warm it slightly on the stove for easy spreading.
2. Pecan Topping
- Combine the pecan topping ingredients (pecans, brown sugar, and butter) and mix thoroughly.
- Transfer to a resealable bag or tightly covered container and refrigerate for up to 3 days. This keeps the topping fresh and ready to sprinkle over the filling during assembly.
3. Pie Crust
- To ensure a flaky, buttery crust, prepare the pie dough in advance. After rolling it out, press it into the pie dish and cover the entire surface with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 2 days or freeze for up to 1 month. If freezing, wrap the crust in an additional layer of foil to prevent freezer burn.
- Before using a frozen crust, allow it to thaw in the refrigerator overnight for seamless assembly.
4. Assembling in Advance
- If you prefer to assemble the entire pie ahead of time, follow the recipe instructions and fully assemble the pie. Do not bake it yet.
- Cover the pie dish tightly with plastic wrap and store it in the refrigerator for up to 24 hours.
5. Freezing the Pie
To further extend its shelf life:
- Assemble the pie completely but do not bake.
- Wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil, and freeze it for up to 2 months.
- Prior to baking, thaw the pie in the refrigerator for 12 hours, then bake as directed in the recipe.
6. Baking Ahead
If you prefer to bake the pie ahead of time:
- Follow all steps of the recipe and bake as instructed.
- Let the pie cool completely, then wrap it tightly with plastic wrap. Store it in the refrigerator for up to 3 days.
- To serve, warm it in a 325°F oven for 15-20 minutes until heated through.
| Component | Prep in Advance | Storage Method | Storage Duration |
|---|---|---|---|
| Sweet Potato Filling | Yes | Airtight container | Up to 3 days (refrigerated) |
| Pecan Topping | Yes | Covered container/bag | Up to 3 days (refrigerated) |
| Pie Crust | Yes | Plastic wrap and foil | 2 days (fridge) or 1 month (freezer) |
| Assembled Pie | Yes | Plastic wrap/foil | 24 hours (refrigerated) or 2 months (freezer) |
| Fully Baked Pie | Yes | Plastic wrap | Up to 3 days (refrigerated) |
By following these Make-Ahead Instructions, we can enjoy a hassle-free experience while replicating the luxurious sweetness and crunch of Pappadeaux Sweet Potato Pecan Pie.
Serving Suggestions
To elevate the enjoyment of Pappadeaux Sweet Potato Pecan Pie, the way we serve it should complement its rich, indulgent flavor and irresistible texture. Whether it’s for a festive gathering or a quiet evening, there are several delightful ways to present this dessert that ensures every bite is memorable. Below, we share our favorite serving tips to make your pie shine.
1. Temperature Matters
Serve the pie warm or at room temperature to allow the creamy sweet potato filling and crunchy pecan topping to achieve their best textures and flavors. If freshly baked, let it cool for about 30 minutes to an hour. Reheating a slice? Warm it in the oven at 350°F for 5–10 minutes.
2. Add a Creamy Topper
Pair each slice with one of these decadent options to balance the sweetness of the pie:
- A generous scoop of vanilla ice cream adds a refreshing contrast to the warm pie.
- A dollop of freshly whipped cream (lightly sweetened with vanilla) offers a silky and airy complement to the rich filling.
- For a more distinctive flavor, try cinnamon whipped cream. Simply whisk heavy cream with a pinch of cinnamon, sugar, and a splash of vanilla.
3. Drizzle and Garnish
Enhance the visual appeal and complexity of flavors with a garnish. Here are some playful topping ideas:
| Garnish | How to Use |
|---|---|
| Caramel Sauce | Drizzle over the pie slice for extra sweetness and a luxurious touch. |
| Candied Pecans | Sprinkle on top for added crunch and nutty goodness. |
| Powdered Sugar | Dust lightly for a simple yet elegant finish. |
| Orange Zest | Adds a subtle citrusy brightness to balance the sweetness. |
4. Beverage Pairings
Choosing the right beverage enhances the experience of savoring this Pappadeaux-inspired dessert. Here are some pairing suggestions:
| Beverage | Why It Works |
|---|---|
| Hot Coffee or Latte | The boldness of coffee balances the pie’s sweetness, creating a harmonious pairing. |
| Earl Grey or Spiced Tea | A warm tea with notes of citrus or spice complements the pie’s layers of flavor. |
| Dessert Wine | Opt for a sweet wine like Moscato or Port to mirror the dessert’s richness. |
| Milk (Hot or Cold) | A classic, understated choice that plays well with the dessert’s creamy filling and nutty topping. |
5. Plating Tips
Presentation plays a key role in impressing guests! Here’s how you can make your servings look like they came straight from a Pappadeaux menu:
- Use white plates to make the pie’s vibrant orange filling and shiny pecan glaze pop.
- Add a small sprig of fresh mint alongside the slice for a burst of color.
- Arrange the pie slice over a swirl of caramel or chocolate sauce for an upscale presentation.
- Place your toppings (like a quenelle of ice cream) slightly off-center for an elegant, restaurant-style look.
By incorporating these serving suggestions, we can effortlessly turn this Pappadeaux Sweet Potato Pecan Pie into the centerpiece of any dessert table.
Conclusion
Recreating Pappadeaux’s Sweet Potato Pecan Pie at home is more than just making a dessert—it’s about bringing a touch of Southern comfort to your table. With its perfect balance of creamy, spiced sweetness and crunchy pecan topping, this pie is sure to impress family and friends alike.
By following the detailed recipe, using the right tools, and incorporating the make-ahead tips, you’ll enjoy a stress-free baking experience. Whether it’s for a holiday gathering or a cozy night in, this pie delivers the warmth and indulgence we all crave.
Pair it with your favorite toppings and beverages to elevate every bite. Let’s make this iconic dessert a staple in our kitchens, creating moments filled with flavor and joy.
Frequently Asked Questions
What makes Pappadeaux Sweet Potato Pecan Pie unique?
Pappadeaux’s Sweet Potato Pecan Pie combines creamy, spiced sweet potato filling with a rich, crunchy pecan topping. The balance of flavors and textures, paired with a flaky homemade pie crust, creates a comforting dessert perfect for holidays or special occasions.
Can I make Pappadeaux Sweet Potato Pecan Pie ahead of time?
Yes, you can make it ahead! Prepare the sweet potato filling, pecan topping, and pie crust separately, and store them in the fridge or freezer. Assemble and bake when ready, or freeze the pre-assembled pie for later use.
What tools do I need to make this pie?
Essential tools include mixing bowls, a potato masher or ricer, a hand/stand mixer, measuring cups and spoons, a spatula, a rolling pin, and a 9-inch pie dish. Specialized tools like a pastry cutter, baking sheet, and food processor are recommended for best results.
How should I serve Sweet Potato Pecan Pie?
Serve the pie warm or at room temperature. Top it with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. Pair it with hot coffee, tea, dessert wine, or milk for a perfectly indulgent experience.
Can I freeze the pie?
Yes, the pie can be frozen. You may freeze the components (filling, topping, or dough) separately or freeze the assembled, unbaked pie. When ready to bake, thaw overnight in the fridge before baking as directed.
How do I achieve a flaky pie crust?
Use cold butter and ice water when making the dough. Keep the ingredients chilled and avoid overworking the dough to ensure a tender, flaky crust.
What are good garnishes for this pie?
To enhance presentation, garnish the pie with caramel sauce, candied pecans, powdered sugar, or a touch of orange zest. This adds beauty and flavor to your dessert.
Can I substitute any ingredients in the recipe?
Yes, some substitutions are possible. For example, use dairy-free alternatives like coconut milk for evaporated milk or gluten-free flour for the crust. However, maintaining the original ingredients will replicate Pappadeaux’s signature taste more accurately.
What beverages pair well with this dessert?
Pappadeaux Sweet Potato Pecan Pie pairs beautifully with hot coffee, herbal tea, dessert wine, or a chilled glass of milk for an enjoyable and balanced indulgence.
How long does the pie last after baking?
The baked pie can last up to 3-4 days when stored in an airtight container in the refrigerator. Reheat slices in the oven for a fresh, warm serving experience.