Black-Bottom Pecan Sweet Potato Pie


Courtesy of Jack Gilmore

If it sounds like this pie includes everything but the kitchen sink, that’s because it does. You have people who love chocolate pie, pecan pie, and sweet potato pie (or pumpkin, if you would rather use that). This is our way of pleasing everyone. Serve it warm or at room temperature, but I honestly like it chilled because the chocolate has a thicker texture, which layers with the creamy sweet-potato filling and the crunchy pecans—the best in layered texture and flavors.


Black-Bottom Pecan Sweet Potato Pie


For 2 Batch(es)


  • 6 eggs
  • 1 1/2 cups dark corn syrup
  • 1 1/2 cups brown sugar
  • 1/2 teaspoons salt
  • 2 tablespoons dark rum
  • 1 1/2 cups sweet potato, canned (look for organic)
  • 1 tablespoons vanilla extract (not imitation)
  • 1/2 cups butter, melted
  • 1 1/2 cups chocolate chips
  • 3 cups pecan halves
  • 2 pie crusts
  • Whipped cream (for serving)

Black-Bottom Pecan Sweet Potato Pie Directions

  1. Preheat oven to 335°.
  2. With mixer in mixing bowl, combine first 4 ingredients until smooth.
  3. Mix in rum, sweet potato, and vanilla.
  4. Slowly add melted butter to mixture, and blend until smooth.
  5. Lay chocolate chips and pecans onto pie crust bottoms, and divide filling between pies.
  6. Place on sheet pan in oven, and bake for 35 to 45 minutes, until solid and golden brown.
  7. Serve at room temperature with dollop of whipped cream.


Monday, 19 January 2015
Can't wait to try this. Looks delicious. Something is missing from recipe: ___ cup(s) chocolate chip...
See Full Review >>
- Rose Parris


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