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This Thanksgiving, we're grateful for this fun twist on a classic sweet potato pie topped with festive crushed candied nuts. Sponsored by Daisy.

Sour Cream Sweet Potato Pie with Candied Nuts

serving time8


  • Pie Dough

  • 1 1/3 cups unbleached all-purpose flour

  • 2 teaspoons sugar

  • 1/4 teaspoon salt

  • ½ cup cold unsalted butter

  • 3 to 4 tablespoons ice water

  • Filling

  • 1 3/4 cup pure pureed sweet potato

  • 3 large eggs

  • 1/2 cup heavy cream

  • 1/2 cup sour cream (not reduced fat), room temperature

  • 1 cup dark brown sugar

  • 2 tablespoons Maple Syrup

  • 1 1/2 teaspoons cinnamon

  • 3/4 teaspoon ground ginger

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon allspice

  • Candied Nuts

  • 1/2 cup granulated sugar

  • 2 tablespoons brown sugar

  • 1/2 teaspoon kosher salt

  • 1 teaspoon ground cinnamon

  • pinch of black pepper

  • pinch cayenne

  • 1 large egg white, at room temperature

  • 1/2 pound pecan halves


  1. To make the crust: In the bowl of a food processor, pulse together flour, sugar and salt. Add in cubed butter and pulse until the butter is incorporated, about10 seconds or into flour and is the size of peas. Add water and continue to pulse until the dough stays together when pinched with your hands. If it crumbles add more water, 1 tablespoon at a time. Transfer the dough to a work surface and shape into a ball. Wrap the ball in plastic wrap and flatten into a disk. Refrigerate the dough for at least 30 minutes or overnight. On a lightly floured surface, roll dough out to a 12-inch circle. Place rolled out pie dough 9” pie dish. Fold over any excess dough, then flute edges. Prick bottom of crust with a fork and transfer to the refrigerator to chill crust for 30 minutes.

  2. In the meantime, heat oven to 375 degrees F. Line chilled crust with parchment paper and fill with pie weights. Bake for 20 minutes then remove parchment paper and pie weights and bake for additional 5 to 7 minutes or until crust is pale golden. Remove from oven and transfer to a wire to make filling.

  3. To make the filling: In a large bowl, whisk together all the filling ingredients. Pour mixture into cooled pie shell. Transfer pie to a large baking sheet. Bake pie until crust is golden and center jiggles slightly when pan is shaken, about 50-60 minutes. Remove from oven and transfer to a wire rack to cool completely before serving.

  4. Serve with candied nuts (recipe follows) and whipped cream.

  5. Next, make the candied nuts.

  6. Heat the oven to 300°F. Line a rimmed baking sheet with a nonstick baking mat or parchment. In a small bowl, whisk together both sugars salt, cinnamon, cayenne and black pepper; set aside. In a large bowl, whisk the egg white and water until frothy. Add the walnuts and toss to coat. Sprinkle the sugar mixture in and toss to coat. Pour nuts onto prepared baking sheet and spread nuts out to an even single layer. Bake until nuts start to smell caramelized, about 45 minutes, stirring every 15 minutes for even baking. Remove pan from oven and transfer to a wire rack to completely before storing. Once completely cooled candied nuts can be stored in an airtight container at room temperature for up to two weeks.

Sour Cream Sweet Potato Pie with Candied Nuts




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Hi, this is Naomi with Baker's Royale. Today, I've partnered with Daisy Sour Cream to share with you my holiday tradition of a Sweet Potato Pie. It is one of our family's favorite, and I hope you enjoy it, too. Let's get started. This is the really fun part in my family. My kids really enjoy doing this. They will roll the pie dough to its death. So, that is exactly why I always give them their own pie crust, because during the holidays, of course, everyone wants to have their beauty pie. I'm no different than that, but I also want my kids to have fun in the kitchen. So, that's why I give them their own pie crust to roll. Okay so, flour your work surface. So, just keep turning your dough, as you roll it. Okay, so once you have your pie crust rolled out, you need to transfer it into your pie pan. The easiest way I do it, is I just fold over my pie crust in fourths, like this, and then, we're just going to unfold it. It's a good crust, and it's a strong one. So, you can work with it, without worrying about it tearing. Fold your pie crust under, like this. So, to flute this, I use a really simple method. Just use your hands. It's two fingers and your knuckle. Okay, so now we're ready, and we're gonna let this chill for 30 minutes in the refrigerator. All right now that our pie crust is nicely formed, it's chill, we are going to get ready to blind bake it. This just helps to keep your crust nice and flaky, because if you went from the fridge, and poured your filling right in and baked it, the bottom would be really soggy, and no one likes a soggy crusted pie. So, I'm gonna put a piece of parchment paper in, and I'm gonna show you a neat trick. If you just put it in, you can see how it's really hard to work with, because it's pretty stiff. Take it, and crumple it. Now, it'll be much more pliable. Line your pie crust with the wrinkled parchment paper. We're gonna fill it with some dried beans to keep the weight down. You could buy ceramic pie weights. It's a little bit more pricey, and you don't actually really need them. I have gone as far as to use rice when I don't have beans on hand. They're a little bit harder to remove, so definitely, if you have beans on hand, just use them, or just keep 'em in a canister in your kitchen. The whole idea of this is so that your pie crust doesn't puff up while you bake it. Okay, now that we're ready, we're going to bake this in the oven at 375, for about 20 minutes. Once that 20 minutes is done, remove the parchment and the beans, and then, we'll move this back into the oven, to bake for another five to seven minutes. That just will make it so that the bottom of the crust gets this nice, beautiful, golden color. Okay, this is the easiest part to do, and if, again, if you're working with kids, like I often am with mine, this part, step aside, and let your kids do it, because you can add everything into the bowl all at once. It doesn't matter how you add them, in any order. Just add everything in, and then we're just gonna give it a good whisk. So that's my maple syrup. I'm gonna add some eggs, some heavy cream, brown sugar for some sweetness. We've got cinnamon, and ginger, and some allspice. Let's add the Daisy Sour Cream. The sour cream adds a nice richness to the sweet potato pie filling, and it keeps it from cracking. Now, I'm gonna add my sweet potato puree. Okay, give it a good whisk, to blend everything in. You can see that the filling is made. It's really fast and easy. We will now add that into the pie crust. Pour it in. Next, add the pie into the oven, and let it bake at 375 for about 50-60 minutes. Start checking for done-ness at about 45 minutes. You can do that by tapping the side of your pan, just slightly. The center will jiggle just a little bit, and that's okay, because the residual heat will bake the rest. And then, you're all set. Now that the pie is out, let's talk about our toppings. I have whipped cream and candied nuts. The candied nuts are a must for this pie. They add a little bit of crunch, a little bit of sweetness, and if you add spice to it, it gives it that sweet and spicy profile. And you can give 'em as gifts. They make great hostess gifts, teachers' gifts, just make a double or triple batch, and keep them on your counter in an air-tight container. So now, the good part. Let's cut a piece. Right, let's top this. Get a little whipped cream. And a few pieces of nuts. And there you go. I hope you make this a family tradition in your home.