Put a twist on classic Pecan Pie and make this Sweet Potato Pecan Pie. Each bite is creamy and topped with pecan topping. It’s perfect for Thanksgiving or Christmas dinner.
This homemade pie recipe combines two of my favorites, sweet potato pie and pecan pie. Pie crust is filled with a sweet potato filling and then topped with a pecan mixture.
This is the perfect combination for a delicious holiday pie. We also love to make Sweet Potato Cookies.
We make a lot of pies during the holidays including pumpkin pie and chocolate pie. But this sweet potato pecan pie has become one of our favorites. The ingredients are simple and you can prepare this with a premade pie crust.
Serve this delicious pie with a scoop of vanilla ice cream or topped with whipped cream. The fresh ingredients and spices make this a family favorite pie recipe. Find more pecan desserts, try Karo Syrup Pecan Pie Recipe and Slow Cooker Candied Pecans.
For more desserts, try Thanksgiving Cake Recipes and Thanksgiving Sugar Cookies Recipe.
Table of contents
Can I Make This Recipe With Homemade Crust?
We made this delicious pie with a premade pie crust but you can easily make it with a homemade pie crust. This pie dough recipe only requires 3 ingredient and the results are a flaky, delicious crust.
Whether you choose to make your own or buy one at the store. This sweet potato pie will be still be delicious.
Ingredients
Pie
- Pre-made Pie Crust. Any brand is fine to use.
- Sweet Potatoes. I like to use large, sweet potatoes.
- Eggs. Large and room temperature.
- Brown Sugar. Firmly packed. Try Homemade Brown Sugar Recipe.
- 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
Scroll to the bottom of the page and get the complete ingredients list.
Substitutions and Additions
- Corn Syrup Substitute – If you are out of corn syrup, use honey or maple syrup instead. Make sure to add in a couple of tablespoons of flour for that thick texture.
- Use Different Nuts – You can easily add in sliced almonds for added flavor with the pecan halves.
- Change the frozen pie crust – Make a homemade pie crust instead of a premade pie crust. Whichever you prefer makes this pie recipe so delicious.
How to Make Pecan Sweet Potato Pie
- 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 pie filling into the pie crust. Bake at 400 degrees F for 40-45 minutes. In a separate bowl, stir together the pecan topping ingredients. 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 6. Allow to cool. Slice and enjoy.
Storage
Cover the pie with plastic wrap and refrigerate. It will last up to 4-5 days in the fridge.
Can You Freeze Sweet Potato Pecan Pie?
Can you Freeze Sweet Potato Pie Yes, you can freeze this sweet potato pecan pie. Store in a freezer safe container or cut into individual slices and store. This pie freezes great and perfect to plan ahead for all your holiday baking.
If stored properly the pie will last about 3 months.
Expert Tips
- Prepare Sweet Potatoes – Sweet potatoes can easily be prepared in the oven, microwave or boil them. Then mash the sweet potatoes with the other spices for a delicious sweet potato filling. Make sure to remove the skin.
- Baking Pie – For best results, we recommend covering the pie with foil while baking. This keeps the top from burning and allows for the pie to cook completely.
- Adding Pecan Topping – You will bake the sweet potato pie first before adding the pecan topping. Then continue baking without covered. You will know that you pie is cooked when the top is golden brown.
- Resting Pie – This is the perfect pie to make ahead of time. It is best to have the cool for at least 2 hours before serving. This allows the pie to set for the best texture.
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 caramel syrup over the top for added flavor.
More Easy Pie Recipes
- Salted Caramel Apple Pie Recipe
- Crack Pie Recipe
- Karo Syrup Pecan Pie Recipe
- Easy Pumpkin Pie Recipe
Go ahead and add this Sweet Potato Pecan Pie 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
Instructions
- Poke the sweet potatoes with a fork and wrap in foil. Bake at 400 degrees Fahrenheit for 45-50 minutes until the potatoes are soft. You may need more cook time depending on the size of your sweet potatoes.
- Allow the sweet potatoes to cool. Then remove the foil and the skin from the sweet potatoes.
- Place the sweet potatoes in a large bowl. Stir in the eggs, sugar, brown sugar, butter, cinnamon, nutmeg and vanilla extract until well combined.
- Place the pie crust in a 9 inch pie pan if it’s not already in a disposable pan.
- Pour the sweet potato mix into the pie crust and cover the pie with aluminum foil.
- Bake at 400 degrees F for 40-45 minutes. Remove the pie from the oven and let the pie rest for 10 minutes.
- In a separate bowl, stir together the pecan topping ingredients.
- 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.
- Remove from the oven and cool on a wire rack for 2 hours. Refrigerate for at least 4 hours or overnight. Then the pie is ready to serve and enjoy!
