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Sweet Potato And Pecan Pie

  • Yield: One 10-inch pie; 8 servings


  • 1 pound sweet potatoes, scrubbed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup Steenís 100% Pure Cane Syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 5 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 unbaked 10-inch Basic Savory Piecrust
  • 1 1/2 cups pecan pieces
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup light corn syrup
  • Pinch of salt
  • 1/2 cup Chocolate Sauce, warmed slightly
  • 1 cup Sweetened Whipped Cream
  • Confectionersí sugar


  • Preheat the oven to 375ºF. Place the sweet potatoes on a baking sheet and drizzle with the olive oil. Season with salt and pepper. Bake until they are fork tender, 1 to 1 1/2 hours. Cool, peel, and mash.
  • In a large mixing bowl, combine the potatoes, the Steen’s syrup, the spices, 1 of the eggs, and 1/2 teaspoon of the vanilla. Mix well. Line a 10-inch deep-dish pie pan with the rolled-out pie dough, then pour the filling into the pastry shell. Spread the pecan pieces evenly over the filling.
  • In another large mixing bowl, combine the remaining 4 eggs, remaining 1 teaspoon vanilla, granulated sugar, brown sugar, corn syrup, and salt and stir to blend. Pour over the pecans. Bake until the filling sets and the pastry is nicely browned, about 1 hour.
  • Remove from the oven and cool for 10 minutes before slicing to serve. Garnish with chocolate sauce, whipped cream, and confectioners’ sugar.