Sweet Potato Pie with Macadamia Crunch

  • Active Time 15m
  • Total Time 1h 30m

Makes 8 servings

The past and present come together in this outstanding dessert by merging old-fashioned sweet potato pie with recently popular macadamia nuts. If desired, substitute 1 1/2 cups mashed canned sweet potatoes for the cooked fresh sweet potatoes.


  • For Pie:
  • 1 pound sweet potatoes
  • 1/4 cup margarine or butter, cut up
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 slightly beaten eggs
  • 1 cup half and half or light cream
  • Pastry for single-crust pie
  • For Topping:
  • 3 tablespoons brown sugar
  • 3 tablespoons light corn syrup
  • 1 tablespoon margarine or butter
  • 1/2 teaspoon vanilla
  • one 3 1/2-ounce jar macadamia nuts, chopped, or 3/4 cup sliced almonds

Companion recipe: Basic Pie Pastry


FOR PIE: Peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. Cook, covered, in enough boiling water to cover for 25-30 minutes, or till tender; drain and mash. (You should have 1 1/2 cups.) Add margarine or butter to hot potatoes, stirring till melted. Stir in brown sugar, cinnamon, vanilla, ginger, and nutmeg. Stir in eggs and half-and-half or light cream. Set aside. Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp edge of pastry. Pour sweet potato mixture into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375° oven for 30 minutes.

FOR TOPPING: In a small saucepan combine brown sugar, corn syrup, and margarine or butter. Bring to boiling over low heat; simmer for 2 minutes. Remove from heat and stir in vanilla.

Remove foil from pie. Sprinkle macadamia nuts or almonds evenly over pie; drizzle with brown sugar-corn syrup mixture. Bake for 20-25 minutes more, or till a knife inserted near center comes out clean. Cool on a rack. Store in the refrigerator.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2289

nutrition information per serving

521 calories; 31g total fat; 110mg cholesterol; 135mg sodium; 57g carbohydrates; 4g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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