Chef Jessica Koslow’s Sweet Potato Pie with Pecan Crust

Sweet potato pie and pecan crust both carry rich histories, deeply rooted in American culinary traditions, especially during holiday seasons. The sweet potato itself has been a significant part of Southern agriculture for centuries. Pecans, native to the Southern United States, found their way into pie crusts, providing a distinct nuttiness. Not surprisingly, the combination of sweet potatoes and pecans are a long-celebrated duo. This recipe, by Jessica Koslow of L.A.’s famed Sqirl restaurant, celebrates the unique and beloved combination of this classically gluten-free pie. It also gives you instant access to a three-ingredient pecan pie crust that you can use for other dessert pies, like chocolate cream, banana cream, or turtle pie.

Sweet-Potato Pie with Pecan Crust

With seasonal flavors and a deliciously nutty crust, this pie can hold its own at any dessert buffet. Make sure the crust is completely cool before you fill it, and enjoy the pie within two hours of cooking it so the crust doesn’t get soggy. Top with whipped crème fraîche or bourbon ice cream, or serve it all by its glorious self.
Servings 10
Calories 396 kcal


  • 2 cups pecans
  • ¾ cup lightly packed brown sugar
  • 1 tablespoon unsalted butter melted
  • 2 eggs
  • ¾ cup lightly packed brown sugar
  • 2 cups peeled steamed, and mashed sweet potatoes or 2 cups canned sweet potato puree
  • 6 tablespoons unsalted butter melted
  • ½ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon ground ginger
  • Sliced candied ginger for garnish (optional)


  1. Preheat the oven to 325°F. Make the crust: In a food processor, grind the nuts and brown sugar until fine. Slowly add the melted butter and mix until the dough sticks together when pinched. Press the dough evenly into the bottom and up the sides of a 10-inch fluted tart pan with a removable bottom. Parbake for 20 minutes or until lightly golden. Let cool completely before filling.

  2. Make the filling: In a bowl, mix together the eggs, brown sugar, mashed sweet potato, melted butter, cream, vanilla, cinnamon, salt, nutmeg, and ginger. Pour the filling into the pie shell and bake until the filling is just set, slightly browned around the edges, and no longer looks wet, 50 to 60 minutes. Let cool completely on a wire rack before removing from the pan. Garnish with candied ginger, slice, and serve.

Nutrition Facts
Sweet-Potato Pie with Pecan Crust
Amount Per Serving
Calories 396 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g56%
Trans Fat 0.3g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 67mg22%
Sodium 153mg7%
Potassium 243mg7%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 34g38%
Protein 4g8%
Vitamin A 535IU11%
Vitamin C 5mg6%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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