Wednesday WOW Recipes – Sweet Potato Pumpkin Pie

We spent last Thanksgiving in Pignon, Haiti and had one of the best holiday adventures of my life. We can’t thank the Campbell family enough for the incredible time serving and living with them at Haiti Home of Hope orphanage. It was a dream come true for our family. One of my favorite memories was cooking the Thanksgiving meal with our two families, HHH chef, Mita, Danielle, and the wonderful guests. We made 12 pies and when I saw this recipe for a pumpkin pie with sweet potato… I knew it would be a big hit here on my blog and over there in Haiti. Jennifer … this one is for you.

“A cinnamon, ginger, and nutmeg spiced sweet potato filling is sprinkled with chopped pecans in this pie which is served with a hazelnut liquer whipped cream topping.”


  • 1 (9 inch) unbaked pie crust
  • 2 tablespoons unsalted butter, melted
  • 1 cup cooked and mashed sweet potatoes
  • 2 eggs, beaten
  • 3/4 cup light brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup dark corn syrup
  • 1 cup evaporated milk
  • 1 1/2 cups chopped pecans
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners’ sugar
  • 1/4 cup hazelnut liqueur1/4 cup pecan halves


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
  3. Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
  4. Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
  5. Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.

If you have a special recipe to share, please add the link in the comments. I love sharing recipes with friends.

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