Sweet Potato Pie with a Three Nut Topping

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The most amazing sweet potato pie I have ever tasted. I had this last year at my BH's cousin's house, and nabbed the recipe immediately.”
2hrs 5mins

Ingredients Nutrition


  1. For the crust: Coarsely grind all nuts in the food processor.
  2. Blend in graham cracker crumbs, sugar and pumpkin pie spice.
  3. Add butter and blend in using on/off turns until moist crumbs form.
  4. Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish.
  5. Set aside.
  6. For the filling: Preheat the oven to 350 degrees F.
  7. Bake sweet potatoes until tender, about 1 hour.
  8. Cool potatoes and peel.
  9. Puree in the food processor.
  10. Transfer to a bowl and whisk in eggs.
  11. Cook butter in a heavy medium skillet over medium heat until melted and brown.
  12. Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly.
  13. Whisk in cream.
  14. Add butter mixture to potato puree and blend until smooth.
  15. Pour the filling into the crust.
  16. Bake until center moves only slightly when the pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
  17. Meanwhile, prepare the topping: Stir the first 3 ingredients in a heavy medium saucepan over low heat until the sugar dissolves.
  18. Increase the heat and boil 1 minute.
  19. Mix in nuts, coating them completely.
  20. Spoon hot nut mixture over the pie.
  21. Continue baking until the topping bubbles, about 5 minutes.
  22. Transfer to a rack and cool completely.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a