This Sweet Potato Pie is one of those classic holiday desserts, that brings all the warm flavors together in the best way! This version has a creamy, lightly spiced sweet potato filling, with a buttery, crunchy pecan topping that takes every slice to the next level!
This Sweet Potato pie gives you the best of both worlds, the filling is extra smooth, thanks to my tips, and is sweet, without being two heavy, with just the right touch of cinnamon and nutmeg. The pecan topping on top adds a little extra sweetness, and crunch, that pairs perfectly with the smooth custard filling.
The pie sets beautifully, cleanly, and always earns compliments. Its a great option for Thanksgiving, Christmas, or anytime you want a cozy pie that tastes like comfort in a slice!
Why You’ll Love this Pie
- Best Flavor Combo: If you love sweet potato casserole, you will love this pie. The filling is perfectly spiced, and the crunchy brown sugar pecan topping ties it all together!
- Make Ahead Dessert: The pie tastes even better after chilling in the fridge overnight, so make this the day before you need it.
- Holiday Favorite: A classic pie flavor, with the best twist. Its a combo that everyone loves!
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Sweet Potato Pie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Pie Crust: Use your favorite homemade or store bought pie crust.
- Sweet Potatoes: Roast the sweet potatoes and cut them open and scrape the filling out! (You can use canned sweet potatoes too).
- Cinnamon and Nutmeg: Warms up the pie with a lightly spiced flavor
- Butter: We will use this for the sweet potato filling and the pecan topping.
- Eggs: Helps make the sweet potato custard and gives it a thick texture
- Evaporated Milk: Makes the filling nice and creamy
- Pecans: Adds a nice crunchy topping
- Brown Sugar: Sweetens the filling, and makes a nice caramel like flavor for the pecan topping.
How to make Sweet Potato Pecan Pie
Step 1: Roast the Sweet Potatoes. Prick the sweet potatoes all over with a fork, and bake in the oven until they are soft throughout. About 1 hour. Remove from the oven, mash until they are smooth. Press the mixture through a strainer to remove any strings. You want 2 cups of sweet potato puree.
Step 2: Blind Bake the Pie Crust. Roll out the pie crust, and transfer it to a 9inch pie dish. Prick the bottom and fill it with parchment paper and pie weights. Bake the pie crust for 10 minutes. Remove the parchment and pie weights and bake for another 5 minutes. Set aside until needed.
Step 3: Make the Sweet Potato Filling. Add melted butter to the warm sweet potatoes and mix until combined. Slowly add in the sugar, scraping down the sides and bottom of the bowl as needed. Add in the eggs, one at a time, then the evaporated milk and vanilla extract. Add in the flour, cinnamon, nutmeg, and salt and mix until the batter is smooth.
Step 4: Bake the Pie. Pour the filling into the prepared pie crust, filling it about 90% of the way. Bake the pie for 20 minutes.
Step 5: Make the Pecan Topping. In a medium bowl, mix together the chopped pecans, brown sugar, and flour. Then pour the melted butter over the top and stir it all together.
Step 6. Add the Pecans. Sprinkle the pecan topping over the top of the partially baked pie. Bake another 30 minutes, until the center is no longer jiggly, and a toothpick can be inserted and comes out clean. Let the pie cool to room temperature, then transfer to the fridge to chill for another 2 to 3 hours. Slice it up and serve each slice with a dollop of whipped cream!
Tips and Tricks:
- Roast the Sweet Potatoes: Roasting the potatoes will bring out their natural sweetness, and give you the best tasting sweet potato filling.
- Super Smooth: For a super smooth pie, blend the sweet potatoes in the blender, then push the mixture through a fine mesh strainer to remove any extra strings.
- Room Temperature Ingredients: Bring everything to room temperature before mixing into the pie. The eggs are the most important, since you’ll melt the butter, and evaporated milk cans can sit at room temp.
- A Little Jiggle: The filling will be done when the center of the pie has just a little jiggle. The center 2 to 3 inches being set is okay. It will continue to set out of the oven as it cools.
Storage Instructions
Store the pie covered in the fridge for up 4 to 5 days. You can also freeze the pie, once it is cooled by wrapping it with plastic wrap or foil. It can be frozen for up to 3 months. Thaw it in the fridge overnight, then slice and enjoy.
This Sweet Potato Pie with Pecan Topping is one of those desserts you’ll want to make every year. It feels cozy, nostalgic and totally irresistible. You’ll love serving it at your Thanksgiving dinner table, and watching it disappear slice by slice!
More Pie Recipes
- 45 Pie Recipes
- French Silk Pie
- The Best Pumpkin Pie
- No Bake Peanut Butter Pie
- Mini Pumpkin Pies
- Cranberry Custard Pie // Best Christmas Desserts
If you make this Sweet Potato Pecan Pie Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Sweet Potato Pecan Pie
Ingredients
For the Pie Crust:
- 1 Pie Crust
For the Pie Filling:
- 2 large Sweet Potatoes
- 1/2 cup Unsalted Butter (Melted)
- 2/3 cup Brown Sugar
- 1/3 cup Granulated Sugar
- 2 large Eggs
- 1/2 cup Evaporated Milk
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1/2 tsp Salt
For the Pecan Topping:
- 1 cup Chopped Pecans
- 1/2 cup Brown Sugar
- 1/4 cup All Purpose Flour
- 1/4 cup Unsalted Butter (Melted)
Instructions
For the Pie Crust:
- Prepare the pie crust. If you're using a homemade pie crust make sure it is chilled in the fridge for at least a couple hours. 1 Pie Crust
- Preheat the oven to 400 degrees. Lightly grease a 9inch deep dish pie plate. Set it aside.
- Roll the pie crust out on a lightly floured surface and carefully transfer it to the prepared pie dish. Crimp the edges.
- Prick the bottom of the crust with a fork several times. Line the pie crust with parchment paper and pie weights, or dried beans.
- Bake the pie crust for about 10 minutes until the sides are golden. Remove the parchment and pie weights and bake again for another 5 minutes. Remove from the oven and let it cool.
For the Pie Filling:
- Scrub three large sweet potatoes and prick them all over with a fork. Roast the sweet potatoes for 1 hour, or until fork tender. 2 large Sweet Potatoes
- Let the potatoes cool for about 20 minutes. Then slice them open and scoop out the insides into blender. Blend until smooth, then transfer to a large mixing bowl.
- Add the melted butter and mix it in until its totally mixed into the sweet potatoes. 1/2 cup Unsalted Butter
- Slowly add in the sugar until its evenly mixed in. Scrape the bottom and sides of the bowl as needed. 2/3 cup Brown Sugar, 1/3 cup Granulated Sugar
- Add in the eggs, one at a time, until just combined. Then add in the evaporated milk, and vanilla extract. 2 large Eggs, 1/2 cup Evaporated Milk, 1 tsp Vanilla Extract
- Add in the cinnamon, nutmeg, and salt and fold it into the batter. 1 tsp Ground Cinnamon, 1 tsp Ground Nutmeg, 1/2 tsp Salt
- Pour the batter into the prepared pie crust, filling it almost to the top.
- Bake the pie for 20 minutes.
For the Pecan Topping:
- While the pie is baking, make the pecan topping. Combine the pecans, brown sugar, and flour in a medium bowl and stir together. 1 cup Chopped Pecans, 1/2 cup Brown Sugar, 1/4 cup All Purpose Flour
- Pour the melted butter over the top and mix until its all coated in the butter. 1/4 cup Unsalted Butter
- Remove the pie from the oven after the 20 minutes of baking, and sprinkle the pecan topping over the sweet potato pie.
- Lower the oven temperature to 350 F. Continue baking the pie for another 30 to 40 minutes, or until the filling is set. A slight jiggle in the center couple inches is okay.
- Remove the pie from the oven, and let it cool at room temperature for about 1 hour. Then place it in the fridge to chill for a few hours.
- Slice the pie and serve. Top pieces of the pie with whipped cream, if desired.
Notes
- Roast the Sweet Potatoes: Roasting the potatoes will bring out their natural sweetness, and give you the best tasting sweet potato filling.
- Super Smooth: For a super smooth pie, blend the sweet potatoes in the blender, then push the mixture through a fine mesh strainer to remove any extra strings.
- Room Temperature Ingredients: Bring everything to room temperature before mixing into the pie. The eggs are the most important, since you’ll melt the butter, and evaporated milk cans can sit at room temp.
- A Little Jiggle: The filling will be done when the center of the pie has just a little jiggle. The center 2 to 3 inches being set is okay. It will continue to set out of the oven as it cools.
- Storage Instructions: Store the pie covered in the fridge for up 4 to 5 days. You can also freeze the pie, once it is cooled by wrapping it with plastic wrap or foil. It can be frozen for up to 3 months. Thaw it in the fridge overnight, then slice and enjoy.
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