Sweet Potato Pecan Pie (Easy Recipe)

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Sweet potato pecan pie brings together two timeless desserts in a single slice. The creamy sweet potato filling and the crunchy caramelized pecan topping create layers of texture and flavor—sweet and earthy, nutty and rich. It’s easy to make at home, yet feels special enough to crown any holiday meal or gathering.

Whether you’re an experienced baker or trying your hand at pie for the first time, this recipe guides you through every step. Along the way, you’ll find tips for perfecting the crust, achieving the silkiest filling, and getting that golden, crackly topping. With a handful of pantry staples and a few fresh ingredients, you can enjoy this Southern classic any time of year.

What Makes Sweet Potato Pecan Pie Special?

This pie combines two favorites: the old-fashioned sweet potato pie and the elegant pecan pie. In one dessert, you get:
– A buttery, flaky crust
– A custard-like, spiced sweet potato layer
– A rich pecan-brown sugar topping that caramelizes beautifully

You don’t have to choose between creamy filling and crunchy topping. Each bite offers both—a perfect medley, especially during the fall and winter holidays.

Ingredients You’ll Need

Here’s a closer look at what goes into this pie. Each ingredient plays an essential role, and a few offer room for personalization.

Pie Crust

You can use a ready-made crust for convenience or prepare a homemade buttery pastry. Blind-baking the crust helps keep it crisp beneath the luscious filling.

Sweet Potatoes

Choose small to medium sweet potatoes with unblemished skins. Roasting deepens their flavor, while boiling works if you’re short on time.

Step-By-Step Instructions

Let’s walk through making sweet potato pecan pie from start to finish.

1. Prepare the Pie Crust

• If using homemade or store-bought dough, roll it out and gently press into a 9-inch pie dish.
• For a crisp base, blind-bake: line the crust with parchment, fill with dried beans or pie weights, and bake at 350°F (175°C) for 10 minutes. Remove weights and bake for 5 more minutes.

2. Make the Sweet Potato Filling

• Cook Sweet Potatoes: Prick potatoes, place on a baking sheet, and roast at 400°F (200°C) for 45–60 minutes, until very soft. Let cool, peel, and mash until smooth.
  • Tip: Use a food processor for extra-smooth filling.
• Mix Ingredients: In a large bowl, combine 1 ½ cups mashed sweet potatoes, 2 large eggs, ½ cup granulated sugar, ¼ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ cup light cream. Whisk until well blended. For more complexity, add 1 teaspoon vanilla extract.

3. Assemble and Bake the Pie

• Pour the sweet potato mixture into the cooled crust. Smooth the top.
• Bake at 350°F (175°C) for 45–50 minutes. The filling should be set but jiggle slightly in the center.

4. Add the Pecan Topping

• Make Topping: Mix ⅓ cup softened butter, ⅔ cup brown sugar, and 1 cup chopped pecans in a bowl.
• Add Topping: Drop by spoonfuls over the baked pie, then spread gently to cover the top.
• Finish Baking: Place under the oven broiler for 2–3 minutes or return to the oven for 10 minutes at 350°F. Watch closely—the topping should bubble but not burn.

5. Cool and Serve

Let the pie cool completely on a rack. This allows the filling to set and the topping to firm up for clean slicing.

Tips for Baking a Perfect Sweet Potato Pecan Pie

Unlock the best flavors and a flawless texture with these tried-and-true techniques.

Crust Tips

• Blind-bake when using custard-based fillings. This avoids a soggy bottom.
• Patch any cracks with scraps of dough for a sturdy base.

Sweet Potato Filling Tips

• Roast your sweet potatoes for maximum flavor and less water content.
• Use room temperature cream and eggs for a smoother blend.
• Don’t overbake—the filling should tremble slightly when done.

Pecan Topping Tips

• Use fresh pecans for the best crunch.
• Avoid burning the topping by watching it closely during the final bake or broil.
• Let the pie cool so the caramel sets up before serving.

Variations

• Swap half the sweet potatoes with pumpkin puree for a fun twist.
• Add a splash of bourbon or maple syrup for depth.
• Use a gluten-free pie crust if you need a wheat-free option.

FAQs

Can I prepare sweet potato pecan pie ahead of time?

Yes. This pie tastes even better after chilling. Bake one day in advance, cool, cover, and refrigerate until ready to serve.

How long will the pie keep?

Keep the pie tightly covered in the fridge for up to three days. For longer storage, freeze slices wrapped in foil.

Can I use canned sweet potatoes?

Canned sweet potatoes work in a pinch. Drain and mash well before using.

How to Store and Reheat

• To Store: Wrap cooled pie tightly with plastic wrap or store in an airtight container. Refrigerate up to three days.
• To Reheat: Warm slices in a 300°F (150°C) oven for about 10 minutes, just until heated through. Avoid microwaving, which can soften the crust.
• To Freeze: Cool completely, wrap entire pie or individual slices in foil and place in freezer-safe bags. Thaw overnight in the fridge. Refresh in the oven before serving.

Serving Suggestions

This pie stands on its own, but you can serve it with:

• Whipped cream or vanilla ice cream for a creamy contrast
• A drizzle of maple syrup for a touch of extra sweetness
• Toasted pecan halves for more crunch

Pair with coffee or a bold black tea to balance the flavors.

Troubleshooting Common Issues

Crust is soggy: Ensure your crust is well-blind baked and completely cooled before adding filling.

Filling is runny: Cool the pie fully before cutting. Slight jiggle is okay—overbaking can cause cracks, but underbaking prevents setting.

Topping burns: Broil only until bubbling, and keep a close eye—move to a lower rack if your broiler is intense.

Ingredient Substitutions

• Dairy-free: Use coconut cream and vegan butter.
• Nut-free: Omit pecans, or top with streusel made from oats and brown sugar.
• Low-sugar: Substitute coconut sugar or reduce granulated sugar by one-third.

Sweet Potato Pecan Pie At a Glance

A homemade sweet potato pecan pie blends nostalgic comfort with crowd-pleasing appeal. The steps are straightforward, the flavors are bold yet balanced, and results are always impressive. With this recipe, you’re just a few simple steps from serving up a slice of Southern tradition—no matter the season.