Craving two classic Southern desserts all at once? This Sweet Potato Pecan Pie brings together the creamy richness of sweet potatoes and the satisfying crunch of caramelized pecans, all nestled in a golden, flaky crust. If you’ve ever stood in front of the dessert table, torn between a slice of sweet potato pie and a wedge of pecan pie, you’re about to find your new favorite. The layers in this pie complement each other perfectly—earthy sweet potato custard beneath a caramel-pecan masterpiece. This recipe is simple enough for a modest weeknight treat but memorable enough for your Thanksgiving menu.
Why Sweet Potato Pecan Pie Stands Out
Layered pies don’t always have to be complicated. The key here is letting each component shine. Sweet potato puree forms a smooth, custard-like layer with hints of cinnamon and nutmeg, while the pecan topping brings a toasty, caramel finish. Combining these classic flavors results in a pie that offers textural contrast and balanced sweetness, complete with a cozy aroma filling your kitchen. Even if you’re a pie novice, this method is straightforward and yields impressive results.
Ingredients for Sweet Potato Pecan Pie
Here’s everything you’ll need to make this pie at home. No specialty equipment—just easy-to-find ingredients and a bit of time.
For the Crust
- 1 9-inch pie crust (store-bought or homemade)
For the Sweet Potato Filling
- 2 medium sweet potatoes (about 1 ½ cups mashed)
- 2 large eggs
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger (optional)
- ¾ cup light cream (or half-and-half)
For the Pecan Topping
- ⅓ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 1 cup chopped pecans
You might also want a bit of vanilla extract in the filling for depth, or swap the light cream for evaporated milk for a silkier texture.
Step-by-Step Sweet Potato Pecan Pie
1. Prepare and Mash the Sweet Potatoes
You want the sweet potatoes to be very soft for a creamy filling. Prick the potatoes with a fork and bake at 400°F (200°C) for about 45 minutes, until fork-tender. Let them cool a few minutes, then peel and mash until smooth. You can use a food processor for an ultra-silky purée, or a classic potato masher for more texture.
Tip: Roasting, rather than boiling, draws out water and enhances the natural sweetness.
2. Make the Sweet Potato Filling
In a large bowl, whisk together the mashed sweet potato, eggs, sugar, salt, cinnamon, nutmeg, and ginger. Gradually stir in the cream until completely smooth. If you’re a fan of extra flavor, a splash of vanilla works wonders here.
Example: If you like a spiced filling, double the cinnamon and add a pinch of allspice.
3. Prepare the Pie Crust
If using a store-bought crust, set it in a 9-inch pie plate. For homemade dough, roll out your pastry and gently press it into the plate, crimping the edges. For an extra crisp base, consider blind baking:
How to Blind-Bake a Pie Crust
- Preheat the oven to 350°F (175°C).
- Line the crust with parchment paper or foil. Fill with pie weights or dried beans.
- Bake for 10 minutes. Remove weights and paper, bake 5 minutes more.
- Let cool briefly before adding the filling.
Blind baking keeps the bottom from getting soggy and is especially helpful with moist fillings like sweet potato.
4. Assemble the Pie
Pour the sweet potato mixture evenly into the prepared crust. Smooth the top with a spatula.
5. Bake
Bake the pie at 350°F (175°C) for 40–45 minutes. You’re looking for a gently set custard—edges will be firm, center slightly wobbly. The filling will continue to set as it cools.
Tip: If the crust edge is browning too quickly, cover it with foil halfway through baking.
6. Add the Pecan Topping
While the pie bakes, mix the softened butter and brown sugar in a small bowl until creamy. Fold in the chopped pecans.
Remove the pie from the oven (after it’s set) and dollop the topping over the surface. Use a spoon or offset spatula to spread gently.
Return the pie to the oven and broil for 2–3 minutes, just until the topping bubbles and turns golden. Watch closely—it can scorch quickly.
Serving and Enjoyment
Let the pie cool completely—at least two hours. This allows the custard to firm up and the topping to set. Slice with a sharp, thin knife for neat pieces. The pie is delightful on its own, but a dollop of whipped cream or a scoop of vanilla ice cream makes it even better.
Example: For a fun twist, try a drizzle of maple syrup or bourbon caramel sauce over each slice.
Tips for Foolproof Results
- Roast, Don’t Boil: Too much water can make fillings runny. Roasting concentrates flavor and keeps the texture perfect.
- Smooth Purée: Use a food processor for an ultra-creamy filling, or leave a few lumps for rustic charm.
- Blind Baking is Optional: For crispier pastry, don’t skip this step. For ease, you can skip it—the filling still bakes through.
- Broil with Care: Pecan topping burns fast. Broil on middle rack and do not walk away.
Storing Your Pie
This pie holds up well for several days, making it perfect for advance holiday prep.
- Refrigerator: Cover tightly with plastic wrap. Store for up to three days.
- Reheating: Warm slices in a 350°F oven for 8–10 minutes, or enjoy chilled.
- Freezing: You can freeze the whole pie (baked and cooled) for up to one month. Wrap tightly in plastic, add a layer of foil, and thaw in the refrigerator before serving.
Tip: The caramelized pecan topping may soften slightly after refrigeration but will retain its toasty flavor.
Variations and Customizations
Sweet Potato Pecan Pie leaves plenty of room for experimentation:
| Variation | What to Try |
|---|---|
| Vegan | Use dairy-free cream, egg replacer, vegan butter |
| Gluten-Free | Swap in a gluten-free pie crust |
| More Spice | Add cloves, cardamom, or allspice to the filling |
| Less Sweet | Cut sugar and brown sugar by 2 tablespoons each |
| Bourbon Twist | Add 1 tablespoon bourbon to the sweet potatoes |
Feel free to play with spices or sweeteners based on your own taste.
Frequently Asked Questions
Can I use canned sweet potato puree?
Yes, canned puree works well. Be sure to use plain sweet potatoes, not pie filling.
Can I make this pie ahead?
Absolutely. Sweet Potato Pecan Pie flavors develop as it rests. Make it the day before and store in the refrigerator.
What’s the best way to mash sweet potatoes?
Roast until completely soft, peel, and mash with a fork for a chunky result. For a smooth texture, cool and blend in a food processor.
My topping sank—what happened?
If the pie filling is too loose or not set before adding the topping, nuts may sink in. Pre-baking the custard briefly before adding the pecan topping helps.
The Ultimate Sweet Potato Pecan Pie Experience
This Sweet Potato Pecan Pie celebrates the best of two classic American desserts. The soft, mellow custard melts into a gently crisped halo of caramelized pecans. From crust to crown, every bite brings balance—sweet, earth, nut, and spice.
Whether you bring this to Thanksgiving, Friendsgiving, or any weeknight in need of dessert, it’s bound to steal the spotlight. Easy to make, impressive to serve, and impossible to forget.
Final Recipe Summary
Here’s the process at a glance:
- Roast and mash sweet potatoes until smooth.
- Mix with eggs, spices, sugar, and cream.
- Pour into pie shell (blind bake, if you like).
- Bake until custard is just set.
- Spoon brown sugar-pecan topping and broil until bubbly.
- Cool, slice, and savor.
If you love sweet potato and pecan pies, this mashup brings two worlds together in a way that feels fresh and comforting all at once.
Sweet Potato Pecan Pie (Easy Recipe)
What do you get when you combine two of the best holiday desserts? This heavenly sweet potato pecan pie. It’s rich and velvety. Nutty and oh-so-sweet.
Ingredients
- 2/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 2/3 cup chopped pecans
- 1 2/3 cups light cream
- 1 (9-inch) unbaked pie crust
- 3 tablespoons butter, softened
- 2 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 2 cups sweet potatoes (2-3 potatoes)
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven to 400 degrees Fahrenheit and bake the sweet potatoes for 40 to 50 minutes, or until fork tender.
- Peel and mash when they're cool enough to handle. Set them aside until cold.
- While the potatoes cool, reduce the oven to 350 degrees Fahrenheit (175°C) and place the pie crust on a baking tray.
- Add parchment paper and baking weights to the crust and bake for 10 minutes. Then, remove the parchment and weights and bake for another 5 minutes.
- Take the crust out of the oven and set it aside to cool.
- While the pie crust cools, whisk the eggs and sweet potatoes until thick and smooth.
- Add the sugar, salt, cinnamon, ginger, and cloves, and whisk until well incorporated.
- Gently whisk in the cream.
- Pour the filling into the pie shell and bake for 45 to 55 minutes, or until a knife inserted into the center comes out clean.
- Let the pie cool completely on a wire rack.
- When the sweet potato pie is cool, make the topping.
- Whisk the softened butter and brown sugar until it looks like a grainy but smooth paste.
- Stir in the chopped pecans and gently spoon it over the sweet potato pie.
- Broil the pie 5 inches below the heating element for 3 minutes, or until the topping starts to bubble.
- Remove the pie from the broiler and leave it to cool.
- Serve and enjoy!