Sweet Potato Pecan Pie Recipe: Creamy Meets Crunchy

A Pie That’s Anything But Ordinary

Because ordinary pie is just… well, ordinary. Let’s raise the bar with a dessert that’s both cozy and show-stopping.

Fall is in the air, and your dessert table deserves a pie that rises to the occasion. This Sweet Potato Pecan Pie blends creamy sweet potato filling with a crunchy pecan topping—because why settle for ordinary when your pie can be extraordinary? Perfect for Thanksgiving, holiday gatherings, or those chilly nights when you want to flex your baking skills, this pie is the ultimate comfort food with a twist.

Think of it as the love child of a classic sweet potato pie and a Southern pecan pie. You get the velvety, spiced filling plus the nutty crunch on top. It’s like wearing a cozy sweater while also rocking statement jewelry—comfort meets flair.

And if you’re already dreaming of toppings, don’t miss pairing it with our Maple Whipped Cream. That little drizzle of maple sweetness takes this pie from “yum” to “oh-my-goodness-I-need-another-slice.”

Why You’ll Love This Sweet Potato Pecan Pie

• Creamy, comforting sweet potato filling with warm spices
• Crunchy pecan topping for texture and flavor contrast
• Easy to make with a buttery, flaky homemade crust
• Perfect for holiday dinners or casual weeknight treats
• Pairs beautifully with Homemade Whipped Cream or Maple Whipped Cream

Ingredients

Crust

• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/3 cup vegetable shortening, chilled, cut into pieces
• 2–4 Tbsp ice-cold water

Filling

• 1 3/4 cups mashed cooked sweet potato
• 1 cup packed brown sugar (light or dark)
• 1/2 cup sour cream
• 2 eggs
• 1/4 cup butter, melted
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt

Topping

• 1 cup pecan halves
• 1 Tbsp packed brown sugar (light or dark)
• 1/4 tsp ground cinnamon
• Sweetened whipped cream (try our Homemade Whipped Cream or elevate with Maple Whipped Cream or Cinnamon Whipped Cream)
• Additional pecans for garnish

How to Make Sweet Potato Pecan Pie

Make the Crust

1. In a mixing bowl, stir together the flour and salt.
2. Using a pastry blender or two knives, cut in the shortening until the mixture resembles coarse crumbs.

3. Gradually add ice water, one tablespoon at a time, mixing with a fork until dough holds together.
4. Shape dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
5. On a lightly floured surface, roll out dough into a 12-inch circle. Fit into a 9-inch pie pan. Chill another 30 minutes.

Bake the Crust

1. Preheat oven to 375°F (190°C).
2. Line crust with parchment or foil and fill with dried beans or pie weights.

3. Bake for 20 minutes, then remove paper and weights.

Make the Filling & Assemble

1. In a large bowl, whisk together sweet potato, brown sugar, sour cream, eggs, melted butter, cinnamon, ginger, and salt until smooth.
2. Pour mixture into baked crust.
3. In a small bowl, combine pecans, brown sugar, and cinnamon; sprinkle over pie filling.
4. Bake 35–40 minutes, or until set.

5. Cool on a wire rack. Just before serving, garnish with whipped cream and extra pecans.

Makes 8 servings.

Expert Tips for the Best Pie

• Use freshly cooked and mashed sweet potatoes for the creamiest texture.
• Chill the crust before baking to prevent shrinking.
• Toast pecans lightly for extra flavor in the topping.

Variations & Creative Twists

• Swap brown sugar for maple syrup for a naturally sweet twist.
• Add a splash of bourbon or vanilla to the filling for depth.
• Make individual mini pies using muffin tins for portion control or gift-giving.

Serving Suggestions

• Serve warm or at room temperature with a dollop of whipped cream.
• Pair with a hot cup of coffee, chai latte, or warm cider.
• Complement with our Classic Pumpkin Pie or Sweet Potato Custard Pie for a holiday dessert spread.
• For a savory-sweet balance, serve alongside Sweet Potato Casserole.

FAQs

Can I make this pie ahead of time? Yes, you can bake it a day in advance. Store covered at room temperature or in the fridge.

Can I freeze this pie? Yes, wrap tightly in plastic and foil. Freeze up to 2 months; thaw overnight in the fridge before serving.

Can I use a store-bought crust? Absolutely! A pre-made crust can save time, though homemade gives the flakiest texture.

Final Thoughts

This Sweet Potato Pecan Pie is a guaranteed crowd-pleaser with its creamy filling and crunchy topping. Perfect for holidays or anytime you want a dessert that’s both comforting and memorable, it pairs wonderfully with whipped cream or a scoop of vanilla ice cream. Don’t forget to experiment with variations to make this recipe your own signature treat.

And if you’re building a holiday dessert table, pair it with Classic Pumpkin Pie and Sweet Potato Casserole for a spread that will have guests asking for seconds.

Continue to Content

Yield: 8 servings

Sweet Potato Pecan Pie: Creamy Filling Meets Crunchy Topping

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

This Sweet Potato Pecan Pie blends creamy mashed sweet potato filling with a crunchy pecan topping for the ultimate holiday dessert. Perfect for Thanksgiving, Christmas, or cozy weeknight indulgence, it pairs beautifully with whipped cream or vanilla ice cream.

Print

Ingredients

Crust:

• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/3 cup vegetable shortening, chilled, cut into pieces
• 2–4 Tbsp ice-cold water

Filling:

• 1 3/4 cups mashed cooked sweet potato
• 1 cup packed brown sugar (light or dark)
• 1/2 cup sour cream
• 2 eggs
• 1/4 cup butter, melted
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt

Topping:

• 1 cup pecan halves
• 1 Tbsp packed brown sugar (light or dark)
• 1/4 tsp ground cinnamon
• Sweetened whipped cream (try our Homemade Whipped Cream or elevate with Maple Whipped Cream or Cinnamon Whipped Cream)

Instructions

Make the Crust:

1. In a mixing bowl, stir together the flour and salt.
2. Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 Tbsp at a time, mixing until dough holds together.
4. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
5. Roll dough into a 12-inch circle on a lightly floured surface. Fit into a 9-inch pie pan and chill another 30 minutes.

Bake the Crust:

1. Preheat oven to 375°F (190°C).
2. Line crust with parchment or foil and fill with dried beans or pie weights.
3. Bake 20 minutes, then remove paper and weights.

Make the Filling & Assemble:

1. In a large bowl, whisk together sweet potato, brown sugar, sour cream, eggs, melted butter, cinnamon, ginger, and salt until smooth.
2. Pour filling into baked crust.
3. In a small bowl, combine pecans, brown sugar, and cinnamon; sprinkle over filling.
4. Bake 35–40 minutes until set.
5. Cool on a wire rack. Just before serving, garnish with whipped cream and extra pecans.

Notes

Expert Tips:

• Use freshly cooked and mashed sweet potatoes for creamy texture.
• Chill crust before baking to prevent shrinking.
• Toast pecans lightly for extra flavor.

Variations & Creative Twists:

• Swap brown sugar for maple syrup.
• Add a splash of bourbon or vanilla for depth.
• Make individual mini pies in muffin tins for gift-giving.

Serving Suggestions (with internal links):

• Serve warm or at room temperature with a dollop of whipped cream.
• Pair with a hot cup of coffee, chai latte, or warm cider.
• Complement with Classic Pumpkin Pie or Sweet Potato Custard Pie for a holiday dessert spread.
• For savory-sweet balance, serve alongside Sweet Potato Casserole.

FAQs:

• Can I make this pie ahead of time? Yes, bake a day in advance and store covered at room temperature or in the fridge.
• Can I freeze this pie? Yes, wrap tightly in plastic and foil; freeze up to 2 months. Thaw overnight in the fridge.
• Can I use a store-bought crust? Absolutely! Homemade gives flakiest texture, but pre-made saves time.

Final Thoughts: This Sweet Potato Pecan Pie is a guaranteed crowd-pleaser with creamy filling and crunchy topping. Pair with whipped cream or vanilla ice cream for indulgence. Build a dessert table with Classic Pumpkin Pie and Sweet Potato Casserole for a spread that wows guests.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 644Total Fat: 35gSaturated Fat: 8gUnsaturated Fat: 26gCholesterol: 72mgSodium: 236mgCarbohydrates: 78gFiber: 6gSugar: 37gProtein: 10g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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