This Sweet Potato Pecan Pie blends a smooth, spiced sweet potato base with a crunchy pecan topping. A rich and comforting dessert for holidays or gatherings.
Can’t decide between sweet potato pie and pecan pie for your holiday table? This recipe solves that problem for good. A silky, spiced sweet potato layer bakes first, then gets topped with a crunchy, caramelized pecan layer — so every slice gives you both classic Southern pies in one dish. It’s an easy way to please a crowd without baking two pies from scratch.
Sweet potato pie has always felt like a must-have on my holiday dessert table, but I especially love the way the pecan topping gives this version a little something extra. I’ve made plenty of pies over the years for family dinners and holiday celebrations, and this is one I come back to when I want that classic sweet potato flavor with a delicious crunchy topping. You may also enjoy Sweet Potato Cheesecake, Chocolate Pecan Pie and Butterscotch Pecan Pie.
Why You’ll Love This Recipe!
- Two Pies in One – A smooth, spiced sweet potato filling topped with a crisp, caramelized pecan layer, so you don’t have to choose.
- Rich Flavor – Warm spices and natural sweetness make each bite comforting.
- Make-Ahead Friendly – Bakes and chills a day ahead, so it’s one less thing to worry about on Thanksgiving Day.
Ingredients
Pie
- Pre-made Pie Crust. Any brand is fine to use. You can also use 3 Ingredient Pie Crust Recipe.
- Sweet Potatoes. I like to use large, sweet potatoes.
- Eggs. Large and room temperature.
- Brown Sugar. Firmly packed. Try Homemade Brown Sugar Recipe.
- Unsalted Butter. Softened at room temperature.
- Ground Cinnamon and Ground Nutmeg. Gives the pie the perfect amount of spice.
- Vanilla Extract. Use pure vanilla extract.
Pecan Topping
- Pecans. Chopped into pieces.
- Light Brown Sugar. The Best Brown Sugar Substitutes
- Light Corn Syrup. This is what gives the pecan topping its glossy, crackly set once it cools — swapping in a different sweetener can leave the topping softer and stickier instead of crisp.
Scroll to the bottom of the page and get the complete ingredients list.
Step By Step Instructions
Step 1 – Prepare Sweet Potatoes – Poke the sweet potatoes with a fork. Then wrap sweet potatoes in foil. Bake at 400 degrees in a preheated oven. Bake for 45-50 minutes or until the potatoes are soft. You may need more cook time depending on the size of your sweet potatoes.
Step 2 – Cool Sweet Potatoes – Allow the sweet potatoes to cool. Then remove the foil and the skin from the sweet potatoes.
Step 3 – Place in Bowl – Place the sweet potatoes in a large bowl. Stir in the eggs, granulated sugar, and brown sugar.
Step 4. Then add in melted butter, vanilla extract, salt, cinnamon, and nutmeg until well combined.
Step 5 – Pour the sweet potato puree mixture into the pie crust. Bake at 400 degrees F for 40-45 minutes.
Step 6. In a separate bowl, stir together the pecan topping ingredients.
Step 7. Spoon this mixture on top of the sweet potato pie. Bake for 20-25 more minutes until the pie is set and is golden brown.
Step 8. Allow to cool. Slice and enjoy.
Expert Tips
- Don’t overbake – Remove the pie when the center is just set; it will continue to firm as it cools.
- Chill before slicing – Refrigerating for a few hours makes cleaner slices and helps flavors meld.
- Prepare sweet potatoes properly – Sweet potatoes can be baked, microwaved, or boiled, but be sure to remove the skin before mashing with spices.
- Cover while baking – Tent the pie with foil during baking to prevent the top from burning and ensure even cooking.
- Add pecan topping later – Bake the sweet potato filling first, then add the pecan topping and finish baking uncovered until golden brown.
- Let it rest – Cool the pie for at least 2 hours before serving so it can set and slice beautifully.
How To Know It’s Ready
The edges should look set, and the center should have only a slight jiggle when you gently nudge the pie plate — it will firm up completely as it cools and chills. If the center still looks wet or sloshes like liquid, give it a few more minutes before pulling it from the oven.
Variations
- Chocolate Drizzle – Add a layer of melted chocolate or drizzle over the top for extra richness.
- Maple Twist – Replace some of the sugar with maple syrup for a deeper, earthy sweetness.
- Nut Mix – Swap pecans for walnuts, hazelnuts, or a mix of nuts for a different crunch.
- Mini Pies – Bake the filling in tart shells or muffin tins for individual servings.
- Marshmallow Topping – Add toasted marshmallows on top instead of pecans for a sweet, playful twist.
Storage
Room Temperature – The pie can sit out, covered, for up to 24 hours.
Refrigerator – Store covered with plastic wrap or foil for up to 4-5 days.
Freezer – Wrap tightly in plastic wrap and foil, then freeze up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating – Warm slices in the oven at 300°F for about 10 minutes, or serve cold straight from the fridge.
Frequently Asked Questions
No — bake them whole with the skin on. The skin comes off easily once they’ve cooled, and baking them whole (instead of peeling and boiling chunks) keeps the filling from turning watery.
For this recipe, yes — the “yams” sold in most U.S. grocery stores are actually a variety of sweet potato. True yams are a different, starchier vegetable rarely sold in regular grocery stores. Either way, look for sweet potatoes with bright orange flesh for the best color and flavor in this pie.
Yes — this pie actually needs to chill for at least 4 hours before serving, so it’s a great make-ahead choice. Bake it the day before, cool it completely, cover, and refrigerate overnight. It’ll be ready to slice and serve the next day.
Serving Suggestions
This sweet potato pie with pecan topping can be served in many different ways. We like to have different options when serving this pie.
- Homemade Whipped Cream – You only need two ingredients to make this whipped cream – heavy cream and sugar. This is a great addition and taste much better than store bought.
- Vanilla Ice Cream – Serve with a scoop of No Churn Vanilla Ice Cream for a rich and decadent pie.
- Caramel Drizzle – Drizzle Homemade Caramel Sauce over the top for added flavor.
More Easy Pie Recipes
Go ahead and add this Sweet Potato Pecan Pie Recipe to your holiday baking list. It does not disappoint. Please come back and leave a comment and star rating once you try this recipe.
Sweet Potato Pecan Pie
Ingredients
For the Pie:
- 1 Pre-made Pie Crust
- 3 Large Sweet Potatoes
- 2 Large Eggs room temperature
- 3/4 cup Granulated Sugar
- 1/2 cup firmly packed brown sugar
- 1/4 cup Butter softened
- 1/2 tsp Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg
- 1 1/2 tsp Vanilla Extract
For the Pecan Topping:
- 1 Large Egg
- 1 1/4 cup Chopped Pecans
- 1/4 cup Granulated Sugar
- 2 Tablespoon Light Brown Sugar
- 1/3 cup Light Corn Syrup
- 1 tsp Vanilla Extract
See how we calculate recipe costs.
Instructions
- Preheat the oven to 400°F.
- Pierce the sweet potatoes several times with a fork. Wrap each potato in aluminum foil and place them on a baking sheet. Bake for 45–50 minutes, or until the potatoes are very tender when pierced with a fork. Larger sweet potatoes may require additional baking time.
- Carefully unwrap the sweet potatoes and allow them to cool enough to handle. Remove and discard the skins.
- Place the cooked sweet potato flesh in a large mixing bowl. Add the 2 eggs, ¾ cup granulated sugar, ½ cup packed brown sugar, softened butter, cinnamon, nutmeg, and 1½ teaspoons vanilla extract. Stir until the mixture is smooth and well combined.
- Place the pie crust in a 9-inch pie pan if using a crust that does not already come in a pie pan.
- Pour the sweet potato filling into the crust and smooth the top. Cover the pie loosely with aluminum foil.
- Bake at 400°F for 40–45 minutes, or until the filling is mostly set.
- While the pie is baking, prepare the pecan topping. In a medium bowl, stir together the remaining 1 large egg, chopped pecans, ¼ cup granulated sugar, 2 tablespoons light brown sugar, light corn syrup, and 1 teaspoon vanilla extract.
- Remove the pie from the oven and carefully spoon the pecan mixture evenly over the top.
- Return the pie to the oven and bake uncovered for an additional 20–25 minutes, or until the filling is fully set and the pecan topping is golden brown.
- Remove the pie from the oven and place it on a wire rack. Let it cool completely for about 2 hours.
- Cover and refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
