Go Back
+ servings

Sweet Potato Pie with California Fig and Pecan Topping

Switch up the sweets at Thanksgiving & swap out pumpkin pie for sweet potato pie. Topped with dried Figs & pecans, this sweet potato pie recipe is a winner.
Course: Dessert, Holidays
Keyword: Sweet Potato Pie, Sweet Potato Pie Recipe
Servings: 8 servings
Calories: 413kcal



  • 1 ready-made refrigerated pie crust
  • 15 ounces sweet potatoes 1 can
  • 1/3 cup light brown sugar packed
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 2 large eggs
  • 3/4 cup whipping cream



  • Preheat oven to 450°. Let pie crust stand at room temperature 15 minutes; unroll and press against side and bottom of 9-inch pie pan (glass recommended). Fold excess crust under and press together to form thick crust edge; flute.
  • Drain sweet potatoes; mash or whirl in food processor until smooth (potatoes should measure 1 1/8 cups). In medium bowl whisk together sweet potatoes, brown sugar, spice and salt. Whisk in eggs, one at a time, and cream. Pour filling into crust. Bake pie 15 minutes; reduce heat to 350°, shield edge of pie with a ring (or strips) of foil to prevent overbrowning, and continue baking for 25 to 30 minutes or until center moves slightly when shaken. Remove pie to wire rack to cool.
  • For topping, in small saucepan stir butter and brown sugar over medium heat until melted. Stir in figs, maple syrup, brandy and figs. Bring to a simmer and cook, stirring constantly, 2 minutes or until reduced to a thick, glossy syrup. Remove from heat and stir in pecans. Spoon evenly over warm pie. Cool. Chill for up to 8 hours before serving.


Photo: David Campbell


Calories: 413kcal | Carbohydrates: 43g | Protein: 5g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 87mg | Sodium: 269mg | Potassium: 304mg | Fiber: 3g | Sugar: 22g | Vitamin A: 8115IU | Vitamin C: 1.6mg | Calcium: 69mg | Iron: 1.4mg