Sweet Potato Pecan Pie (2024)

Sweet Potato Pecan Pieis two amazing desserts wrapped into one! Creamy, decadent sweet potato pie made even better with a crunchy, buttery pecan topping. Out-of-this-world deliciousness is a must-try for your next family occasion.

One day my son and I drizzled maple syrup and toasted pecans over a sweet potato pie just for fun. OMG, 😱 it was soooo good! And that got me thinking, how easy would it be to make a sweet potato pecan pie?

It was pure fun experimenting with different ways to combine these two incredible comfort food desserts. After a few not-so-impressive tries, we came up with this recipe. Booyah! Took it to the next cookout and blew everyone away.

Sweet Potatoes and Pecans in a Pie

How many ways do we enjoy sweet potatoes? But whatever the recipe, sweet potato casserole, pancakes, souffle, or bread, they’re all even better with pecans. There’s just something about pecans and sweet potatoes that makes them a marriage made in heaven. It must be the sweet and nutty saltiness, and it makes perfect sense they’d go fantastic together in a pie.

Recipe Ingredients

1. Pie Crust– You can use a homemade or store-bought pie crust to hold a classic pie together.
2. Sweet Potato Filling– Pureed sweet potatoes, sugar, butter, eggs, holiday spices, evaporated milk, and vanilla extract make a melt-in-your-mouth pie filling.
3. Pecan Pie Topping– Pecans (of course), eggs, sugar, corn syrup, and vanilla extract are classic ingredients for pecan pie. Corn syrup is a must because it delivers the right texture without making it too sweet.

How to Make Sweet Potato Pecan Pie

Prep the Pie

• Make the Crust– Place your homemade or store-bought pie crust in a pan. Then place parchment paper on the pie crust and add dried beans on top. The beans will ensure that the bottom of the crust does not rise. (Photos 1-2)
• Bakethe crust for 5-6 minutes in the preheated oven, remove it from the oven, and let it cool. (Photo 3)
• Prep Sweet Potatoes– Rinse, peel, and cut the sweet potatoes into chunks, then add to a medium saucepan. The water should cover the sweet potatoes by at least an inch.
• Cook– Bring it all to a boil over high heat and then reduce the heat. Cook until tender and sweet potatoes are easily pierced with a fork, about 12 minutes, depending on the potatoes’ size.
• Dry– Drain water and simmer for about one more minute or until water has evaporated from the potatoes.
• Mash– Place potato in a mixing bowl and mash using a handheld mixer.
• Make the Filling– Next, add the remaining ingredients: softened butter, eggs, white sugar, brown sugar, ginger, nutmeg, cinnamon, cloves, salt, evaporated milk, and vanilla extract. (Photos 4-5)

Assemble

• Bake– Pour the pie filling into the crust and bake it at 350℉/177℃ for 40- 50 minutes. (Photos 6-7)
• Rest– Remove the pie from the oven and let it rest (covered) for 10 minutes. (Photo 8)
• Pecan Topping– Mix eggs, pecans, sugar, corn syrup, vanilla extract, and salt in a bowl while the pie cools. Then gently pour the pecan filling over the sweet potato pie, spreading it evenly over the sweet potato filling. (Photos 9-11)
• Bake– Place the pie back in the oven and bake for 20-25 minutes more or until the filling is set. (Photo 12)
• Serve– Place it on a wire rack and let it cool for about an hour. Serve with ice cream or homemade whipped cream.

Recipe Variations

1. Pumpkin Pecan Pieis also incredible. Just replace the sweet potato puree with the same amount of pumpkin puree.
2. Sweet Potato Bourbon Pecan Pie– Don’t say no to some alcohol by adding bourbon to the recipe. Yum!
3. Sweet Potato Pecan Pie Tarts– Divide your pie filling into mini pie tart crusts. Then divide the pecan pie topping and bake. It won’t take as long because they’re smaller, so watch them so they don’t burn.

Tips and Tricks

1. A shot of bourbon or brandy added to the pecan pie topping is so delicious.
2. Chill your pie for 2 hours before serving for the best results.
3. Leftover baked sweet potatoes also make an excellent puree. I always double what I need to make sure I can sneak in a pie. 😉

Make-Ahead Instructions

You can do a lot of make-ahead actions to save time. You can make the pie crust dough ahead and refrigerate or freeze it; the same is true with sweet potato filling. You can alsobake it the day beforeand keep it in the refrigerator. Or you canfreeze it up to two monthsahead.

Serving and Storage Instructions

It’s tempting to dig in when it comes out of the oven, but be patient because it’s better after it has time to cool toroom temperatureand firm up. You could also put it in the fridge for a chilled pie.

Sweet potato pecan pie will keep in therefrigeratorfor up to4 daysorfreezerfor up to2 months.

FAQs

What to Serve With Sweet Potato Pecan Pie

This heavenly dessert is the perfect finale toroast turkey breast,green bean casserole, andgarlic mashed potatoes. And, of course, you can forget achai tea latteto complement the pie.

More Awesome Pie Recipes to Try

• Dutch Apple Pie
• Key Lime Pie
• Coconut Cream Pie
• Pineapple Pie
• Banana Split Pie

Conclusion

Merging two of our most loved Southern desserts creates an unbelievably delicious sweet potato pecan pie. Would you like more out-of-this-world recipes for free? Then subscribe to my newsletter and stay up to date.😍

Watch How to Make It

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