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If you’ve never made sweet potato pie from scratch (or even if you have), this is the one to try. It’s rich, silky, and full of warm spice—and the buttery pecan topping takes it over the top. Whether you’re baking for the holidays or just because, this pie is easier than you think and worth every bite.
Why you’ll love this Southern Sweet Potato Pie With Pecan Crunch Topping
There’s just something about sweet potato pie that feels like home. It’s creamy and full of comforting fall spices. My version adds a buttery brown sugar pecan topping that takes it to a whole new level—perfect for holidays, Sunday dinners, or anytime you’re craving something sweet and soulful.
My mom taught me how to make the best sweet potato casserole, and it’s a family favorite. While pumpkin pie is the traditional holiday go-to, I’ve always preferred sweet potato pie. This recipe is inspired by the flavors we love in that casserole—smooth sweet potatoes, warm spices, and a crunchy pecan topping. You can absolutely make it without the topping if you’d like a more classic version. But trust me, the topping is highly recommended. If your crew is split on topping or no topping? Go ahead and make two. It’s that good.
What makes this pie crave-worthy!
❥ Flavor: Warm, spiced sweet potatoes with hints of vanilla, brown sugar, and buttery pecans.
❥ Texture: Silky-smooth filling, crisp topping, and a flaky pie crust.
❥ Make-Ahead Friendly: Perfect for prepping ahead of time—flavors get even better the next day.
❥ Crowd-Pleaser: Everyone loves it, and it always disappears fast at the dessert table.
NikkiIngredients for Homemade Sweet Potato Pie
- Sweet Potatoes: Roasting fresh sweet potatoes brings out their natural sweetness and gives the filling a silky texture. About 1 pound (2 large or 3 medium) yields the 2 cups mashed you’ll need.
- Evaporated Milk: Adds creaminess without making the filling too heavy. A pantry staple that helps create that classic sweet potato pie texture.
- Light Brown Sugar: Brings a mellow sweetness and hints of molasses that pair beautifully with the spices. You can also use dark brown sugar.
- Butter: Melted butter adds richness to both the filling and the pecan topping. Salted butter is just fine here—it balances the sweetness.
- Eggs: Help bind the filling and give the pie its custard-like structure.
- Spices: Cinnamon, nutmeg, and ginger give the pie its signature warmth. Feel free to adjust to taste.
- Vanilla Extract: Enhances all the other flavors and brings everything together.
- Pecans: For the topping, use fresh chopped pecans.
- Flour: Helps the pecan topping hold together and adds a bit of texture.
How to Make Sweet Potato Pie with Pecans
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep the Oven and Baking Sheet
Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper or foil to catch any drips. This makes for easy cleanup later.
Step 2 | Roast the Sweet Potatoes
Wash the sweet potatoes and prick them a few times with a fork. Place on the baking sheet and roast for 50 to 60 minutes, or until fork-tender. Let them cool until you can handle them comfortably.
Step 3 | Scoop and Mash
Peel off the skins and scoop out the flesh of the sweet potatoes. Discard any fibrous strings. Mash until smooth using a mixer or potato masher. If using a mixer, check the beaters and remove any strings that might wrap around them.
Step 4 | Lower the Oven Temperature
Reduce the oven temperature to 350°F.
Step 5 | Prepare the Pie Crust
Score the bottom of the pie crust 5–6 times with a fork. Place the crust on a lined baking sheet for easier handling and to catch any spills. If using a homemade crust, see notes for blind baking tips
Step 6 | Make the Filling
In a large bowl, combine the mashed sweet potatoes, brown sugar, eggs, and melted butter. Mix until smooth. Add evaporated milk, spices, salt, and vanilla. Beat again until fully combined and creamy.
Step 7 | Fill and Bake
Pour the filling into your prepared pie crust.
Bake for 25 minutes or until the filling is just about set.
A toothpick inserted into the center should come out mostly clean.
Step 8 | Prepare the Pecan Topping
While the pie is baking, stir together melted butter, chopped pecans, brown sugar, and flour until evenly combined.
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Step 9 | Add the Topping and Finish Baking
Remove the pie from the oven and carefully sprinkle the pecan topping over the filling. Return to the oven and bake for another 25 to 35 minutes, or until fully set.
Tip: If the crust edges begin to brown too quickly, cover them with foil or a pie shield.
Step 10 | Cool and Serve
Let the pie cool completely at room temperature before slicing. This allows the filling to firm up. For perfect slices, refrigerate the cooled pie before cutting.
Serve each slice with a dollop or piped swirl of marshmallow whipped cream if desired.
Can You Make Sweet Potato Pie Ahead of Time?
Absolutely! This pie is perfect for making ahead. You can bake it a day in advance, then let it cool completely and store it covered in the fridge. The flavors even deepen overnight, so it slices beautifully and tastes just as good—if not better—the next day.
Variations and Substitutions
This sweet potato pie is super flexible, whether you’re keeping it classic or adding a twist. While I recommend trying it as is (it’s so good) and then adjusting if you like. But if you need a nut-free version, I wanted to share some ideas and recommendations:
- With or without the topping: You can absolutely skip the pecan topping for a more traditional pie. Serve it plain or with whipped cream for a simpler (but still amazing) version.
- Crusts: Use a store-bought deep-dish pie crust or your favorite homemade recipe.
- Mini pies: Bake the filling in muffin tins or mini tart shells for individual servings—great for parties. Adjust cooking time.
- Nut-free option: Leave off the pecans and top the pie with a brown-sugar oat crumble, or bake it plain.
- Add a splash of flavor: A touch of bourbon or maple syrup in the filling adds warmth and depth. You can also increase the cinnamon or ginger if you like a spicier pie.
Recipe FAQs
Sweet potato pie has a creamy, custard-like filling that’s rich and lightly sweet with warm spice. It tastes like a cozy blend of pumpkin pie and a sweet casserole—especially when paired with that buttery brown-sugar pecan topping. It’s a true Southern comfort dessert!
The best way to tell is by checking the center. It should be set with just a slight jiggle—kind of like a cheesecake. For extra accuracy, use a kitchen thermometer. When the center reaches 195°F, your pie is perfectly baked: creamy, smooth, and not overdone. That little check makes all the difference for perfect texture!
Yes, it does. Since the filling contains eggs and milk, it needs to be refrigerated once it’s cooled. After baking, let the pie come to room temperature, then cover it and store it in the fridge. It’ll keep well for up to 4 days. Just pull it out a little before serving to take the chill off—or warm up a slice if you like it warm.
A few things can throw your pie off if you’re not careful. Here’s what to look out for:
Using canned sweet potatoes instead of roasting them fresh. You’ll miss out on that deep, rich flavor and smooth texture that makes this pie so special.
Overmixing the filling. It might seem harmless, but too much mixing can add air and cause the pie to puff up, crack, or sink as it cools.
Not checking the temperature. The top might look done, but the inside could still be underbaked. A quick check with a kitchen thermometer—look for 195°F in the center—will give you perfect results.
Cutting into it too soon. I know it’s tempting, but letting the pie cool completely gives you those nice, clean slices and the best texture.
What to Serve with Sweet Potato Pie
Sweet potato pie is a comforting dessert that pairs with all your favorite fall and holiday dishes. Here are a few simple and delicious ideas to round out your meal:
- Main Course Favorites: This pie makes the perfect ending to a roast turkey, baked ham, or classic pot roast dinner.
- Side Dishes: Serve it after warm, savory sides like cornbread dressing, southern green beans, or broccoli casserole for that full Southern comfort feel.
- Beverages: Pair with hot coffee, spiced tea, or a splash of apple cider to bring out the warm spices in the pie.
- Toppings: Don’t forget a swirl of marshmallow whipped cream(or a classic whipped cream), a scoop of vanilla ice cream, or even a drizzle of caramel sauce if you’re feeling fancy.
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Old Fashioned Sweet Potato Pie
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Equipment
Ingredients
- 1 – 9-inch deep dish Pie Crust
- 2 cups cooked and mashed sweet potatoes - about 1 pound
- 5 ounces evaporated milk
- 1 cup light brown sugar
- 2 large eggs
- ½ cup butter - melted
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 2 teaspoon vanilla extract
- 3 tablespoon melted salted butter
- ⅔ cups chopped pecans
- ½ cups packed brown sugar
Instructions
- Prep the Oven and Pan: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil to catch any drips during baking.!
- Roast the Sweet Potatoes: Wash the sweet potatoes and prick them a few times with a fork to let steam escape. Place them on the prepared baking sheet and roast for about 50 minutes to 1 hour, or until they’re fork-tender. Let them cool just enough to handle.
- Scoop and Mash Sweet Potatoes: Peel off the skins and scoop out the flesh (the inside of the sweet potato). Discard any fibrous strings. Using an electric hand mixer or potato masher, beat the potatoes until smooth. If using a mixer, remove any tough strings that may wrap around the beaters.
- Lower the Oven Temperature: Reduce the oven temp to 350°F.
- Prepare Pie Crust: Score the bottom of the pie crust 5-6 times with a fork. Place your unbaked pie crust on a clean, lined baking sheet to catch any overflow and make it easier to transfer in and out of the oven.If using a homemade crust, see notes about blind baking.
- Mix the Pie Filling: Add brown sugar, eggs, and melted butter to the mashed sweet potatoes and beat until well combined. Then mix in evaporated milk, cinnamon, nutmeg, ginger, salt, and vanilla extract. Blend until smooth.
- Fill and Bake the Pie: Pour the sweet potato mixture into the crust and bake for 25 minutes, or until the filling is just about set and a toothpick inserted in the center comes out mostly clean.
- Prepare the Pecan Topping: While the pie is baking, mix together the melted butter, chopped pecans, brown sugar, and flour in a bowl until everything is evenly combined.
- Top and Finish Baking: Carefully remove the pie from the oven and sprinkle the pecan mixture evenly over the top. Return the pie to the oven and bake for another 25 to 35 minutes, or until fully set.Tip: If the edges of your crust start to get too dark, cover them with foil or use a pie shield.
- Let Pie Cool Completely: Let the pie cool completely at room temperature before slicing. This helps the filling firm up. Refrigerated pies produce the most perfect slices.
- Serve with a dollop of homemade whipped cream, if desired
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