This Sweet Potato Pecan Pie combines a silky, warmly spiced sweet potato filling with a buttery caramelized pecan topping.

Cinnamon, ginger, cloves, and vanilla give the filling a cozy depth, while the pecan topping adds a crisp, nutty contrast.

The pie uses a simple two stage baking process before the topping is quickly caramelized under the broiler. It makes a beautiful fall dessert for Thanksgiving, holiday gatherings, or any occasion that calls for a classic Southern inspired pie.

What Sets This Recipe Apart

• Two textures in every slice: The smooth sweet potato filling contrasts beautifully with the crunchy caramelized pecan topping.
• Warmly spiced: Cinnamon, ginger, and cloves create a cozy flavor without overpowering the sweet potatoes.
• Straightforward preparation: The filling comes together in one bowl with a whisk or hand mixer.
• Make-ahead friendly: The pie needs time to cool completely before adding the topping, making it convenient for planning ahead.
• Beautiful presentation: The glossy, caramelized pecan layer gives the pie an impressive finish.
• Perfect for fall gatherings: Sweet potatoes and pecans make this a natural choice for Thanksgiving and holiday dessert tables.

Gather Your Ingredients and Swap Ideas

1. Pie crust: A 9 inch unbaked pie crust provides the base for the creamy filling. Make sure the crust is properly fitted into the pie dish before adding the filling.
2. Sweet potatoes: Smooth mashed sweet potatoes create the creamy foundation. If cooking them specifically for this recipe, bake them until fork-tender before peeling and mashing.
3. Warm spices: Cinnamon, ginger, and cloves provide the signature seasonal flavor. Their combination adds warmth while allowing the sweet potato to remain noticeable.
4. Evaporated milk or heavy cream: Either option creates a creamy filling. Heavy cream will produce a richer result, while evaporated milk keeps the filling slightly lighter.
5. Pecans and brown sugar: Chopped pecans provide crunch while brown sugar creates the caramelized topping. Softened butter helps bind everything together.
6. Heavy cream and salt: A tablespoon of cream helps bring the topping together, while salt keeps the caramelized layer from becoming overly sweet.

Chef’s Tip: Let the pie cool completely before adding the pecan topping. The filling needs time to firm up, giving the topping a stable surface before it goes under the broiler.

Sweet Potato Pecan Pie

This Sweet Potato Pecan Pie combines a silky, warmly spiced sweet potato filling with a buttery caramelized pecan topping. It’s cozy, rich, and perfect for Thanksgiving, fall gatherings, or any dessert table that needs a classic Southern touch.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8

Course: Dessert

Cuisine: southern

Calories: 520

Ingredients Equipment Method

Ingredients

  

Sweet Potato Filling

• 1 9-inch unbaked pie crust
• 2 cups mashed cooked sweet potatoes
• 2 large eggs
• ¾ cup granulated sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup evaporated milk or heavy cream
• 1 teaspoon vanilla extract

Caramelized Pecan Topping

• 3 tablespoons unsalted butter softened
• ⅔ cup packed light brown sugar
• ⅔ cup chopped pecans
• 1 tablespoon heavy cream
• ¼ teaspoon salt

Equipment

• 9-inch pie dish
• Mixing bowls
• Hand mixer or whisk
• Measuring cups and spoons
• Baking sheet
• Cooling rack

Method

 

1. Preheat the oven to 400°F. If using fresh sweet potatoes, bake them until fork-tender, then cool, peel, and mash until smooth.
   
2. In a large bowl, whisk the mashed sweet potatoes with the eggs until well combined. Add the sugar, salt, cinnamon, ginger, cloves, and vanilla, then mix until smooth.
   
3. Slowly pour in the evaporated milk or cream while stirring until the filling is creamy and evenly blended. Pour the mixture into the unbaked pie crust.
   
4. Bake for 15 minutes at 400°F, then reduce the oven temperature to 350°F and continue baking for 35–40 minutes, or until the center is set but still has a slight jiggle.
   
5. Remove the pie from the oven and let it cool completely on a wire rack. The filling will continue to firm as it cools.
   
6. For the topping, mix the softened butter, brown sugar, chopped pecans, heavy cream, and salt until a thick, crumbly mixture forms. Spread it evenly over the cooled pie.
   
7. Place the pie under the broiler for 2–3 minutes, watching closely, until the pecan topping is bubbling and caramelized. Let cool for several minutes before slicing.
   

Nutrition Information

Easy Ways to Avoid Kitchen Mishaps

• Using lumpy sweet potatoes: Mash the cooked sweet potatoes until smooth so the filling has a consistent texture.
• Overbaking the filling: The center should have a slight jiggle when the pie comes out. It will continue firming as it cools.
• Adding the topping too early: The pie needs to cool completely before the pecan mixture is spread over the surface.
• Over-broiling the pecans: The topping can caramelize quickly, so watch it continuously during the 2-3 minutes under the broiler.
• Skipping the temperature reduction: Start at 400°F, then reduce to 350°F as directed so the filling cooks through gently.
• Slicing too soon: Allow the pie to cool before cutting so the filling has time to fully set.

Flavor Packed Twists to Try

• Extra cinnamon: Increase the cinnamon slightly for a stronger warm-spice flavor.
• Maple twist: Replace part of the brown sugar in the topping with maple syrup for a different caramel note.
• Walnut topping: Use chopped walnuts if you prefer their slightly earthier flavor.
• Spiced topping: Add a small pinch of cinnamon to the pecan mixture for extra warmth.
• Bourbon-inspired: Add a small splash of bourbon to the filling for a deeper dessert flavor.
• Whipped topping: Add a spoonful of lightly sweetened whipped cream when serving.
• Extra nutty: Use larger pecan pieces for more pronounced crunch in the caramelized layer.

More Recipes You May Like

1. Peanut Butter Cups
2. Homemade Chocolate Brownies
3. Cinnamon Sugar Biscuit Bites
4. Old Fashioned Pancakes
5. S’mores Bars

How to Store Sweet Potato Pecan Pie

1. Cool completely: Allow the pie to cool completely before covering it so condensation does not collect on the surface.
2. Refrigerate: Store the covered pie in the refrigerator because the filling contains eggs and dairy.
3. Protect the topping: Cover the pie loosely or use a container that does not press directly against the caramelized pecan layer.
4. Freeze for longer storage: Wrap the cooled pie securely and place it in a freezer-safe container before freezing.
5. Keep slices covered: Once cut, protect exposed slices with airtight wrapping or a sealed container to prevent the filling from drying out.

Frequently Asked Questions

1. Can I use canned sweet potatoes?
   Yes, as long as they are plain cooked sweet potatoes without added syrup or spices. Mash them until smooth before measuring.
2. How do I know when the sweet potato filling is done?
   The edges should be set while the center still has a slight jiggle. The filling continues to firm as the pie cools.
3. Why does the pie need to cool before adding the pecan topping?
   Cooling allows the filling to firm enough to support the topping and prevents the pecan mixture from sinking into the warm filling.
4. Why is the pecan topping broiled instead of baked with the pie?
   The separate broiling step allows the topping to caramelize quickly without overcooking the sweet potato filling.
5. Can I use evaporated milk instead of heavy cream?
   Yes. Both options are specifically included in the recipe. Heavy cream gives a richer result, while evaporated milk provides a creamy texture with less richness.
6. Why does the pecan topping need softened butter?
   Softened butter combines more easily with the brown sugar, pecans, cream, and salt to create the thick mixture that spreads over the cooled pie.
7. Why should I watch the pie closely under the broiler?
   The brown sugar and pecans can go from caramelized to overly dark quickly under direct heat, so constant attention is important during this final step.

Anjali Arora

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