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.
Sweet Potato Pecan Pie is the best of both worlds, bringing together the silky smooth texture of Sweet Potato Pie with the rich, nutty crunch of Pecan Pie. This comforting Southern dessert is warm, flavorful, and perfect for holidays or any special gathering.
This is the perfect combination for a delicious holiday pie. We also love to make Sweet Potato Cookies and Sweet Potato Pie Bars.
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
Why We Love This
- Perfect Combination – A blend of creamy sweet potato filling and crunchy caramelized pecans.
- Rich Flavor – Warm spices and natural sweetness make each bite comforting.
- Texture Contrast – Smooth, velvety filling paired with crisp, nutty topping.
- Holiday Favorite – A beautiful and delicious centerpiece for festive gatherings.
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
Scroll to the bottom of the page and get the complete ingredients list.
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.
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. 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
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 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.
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.
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
- 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 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
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!
