Today’s Sweet Potato Pecan Pie is the pie we make when we are craving both Sweet Potato Pie and Pecan Pie! And believe it or not, the combo is INCREDIBLE!
It is one of those holiday desserts we love because it combines two classics in one delicious pie. The sweet potato filling is smooth, creamy, and full of warm spice, and then it gets finished with a buttery brown sugar pecan topping that bubbles under the broiler.
We love making this for Thanksgiving, Christmas or any fall gathering when we want something a little different from Pumpkin Pie.
For more fun combos, try our Chocolate Pecan Pie, Pumpkin Pie Bars and Sour Cream Apple Pie.
Why you’ll love it + Why it works:
- Two Desserts in One: Combines creamy sweet potato pie with a caramelized pecan topping.
- Save Time and Make it Ahead: Great make-ahead dessert for Thanksgiving and Christmas.
- Light Cream Keeps it Silky: It makes the sweet potato filling smooth, creamy, and custard-like.
- Broiling Caramelizes the Topping: Butter, brown sugar, and pecans bubble into a sweet, glossy finish.
Sweet Potato Pecan Pie Ingredients
- Unbaked pie crust (1, 9-inch): Holds the creamy sweet potato filling and gives the pie a flaky base.
- Mashed cooked sweet potatoes (2 cups): Creates the smooth, naturally sweet filling and give the pie its classic flavor.
- Eggs, beaten (2 large): Helps the filling set into a custard-like texture.
- White sugar (⅓ cup): Sweetens the filling.
- Brown sugar (⅓ cup): Adds deeper sweetness and warm caramel-like flavor.
- Salt (½ teaspoon): Balances the sweetness and brings out the spices.
- Ground cinnamon (½ teaspoon): Adds warm flavor that pairs perfectly with sweet potatoes.
- Pumpkin pie spice (1 teaspoon): Adds cozy holiday spice flavor.
- Light cream or half-and-half (1⅔ cups): Makes the filling silky, creamy, and smooth.
- Butter, softened (3 tablespoons): Helps the pecan topping melt and caramelize under the broiler.
- Packed brown sugar (½ cup): Sweetens the topping and creates a caramel-like finish.
- Chopped pecans (⅔ cup): Adds nutty flavor and crunch to the top of the pie.
How to Make Sweet Potato Pecan Pie
PREP. Preheat oven to 400°F. Place your unbaked pie crust on a baking sheet lined with foil.
FILLING. In a large bowl, whisk together the mashed sweet potatoes and beaten eggs until smooth. Add both sugars, salt, cinnamon, and pumpkin pie spice. Mix well. Stir in the light cream (or half-and-half) until silky.
BAKE. Pour the filling into the prepared crust. Bake for 45–55 minutes, or until a knife inserted halfway between the center and edge comes out clean. The center should look set but still have a slight jiggle.
Let the pie cool completely on a wire rack before adding the topping.
TOPPING. In a small bowl, mix together the softened butter, brown sugar, and chopped pecans.
Gently spoon the mixture over the cooled pie (no need to spread perfectly).
BROIL. Place the pie 5 inches below the broiler and broil for about 3 minutes, until the topping is bubbling and glossy. Cool completely again before slicing.
Kristyn’s Recipe Tips
- Mash the sweet potatoes well so the filling is smooth and creamy.
- Place the pie crust on a foil-lined baking sheet for easier transfer and cleanup.
- Bake until a knife inserted halfway between the center and edge comes out clean, the center can still jiggle slightly.
- Cool the pie completely before adding the pecan topping so the filling stays set.
- Watch closely under the broiler, the topping can go from bubbling to burned quickly.
Sweet Potato Pecan Pie Recipe
Ingredients
For the Pie
- 1 (9-inch) unbaked pie crust
- 2 cups mashed cooked sweet potatoes, fresh or canned both work!
- 2 large eggs, beaten
- ⅓ cup white sugar
- ⅓ cup brown sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1⅔ cups light cream, or half-and-half
For the Caramelized Pecan Topping
- 3 tablespoons butter, softened
- ½ cup packed brown sugar
- ⅔ cup chopped pecans
Instructions
- Preheat oven to 400 degrees F. Place your unbaked pie crust on a baking sheet lined with foil.
- In a large bowl, whisk together the mashed sweet potatoes and beaten eggs until smooth. Add both sugars, salt, cinnamon, and pumpkin pie spice. Mix well. Stir in the light cream (or half-and-half) until silky.
- Pour the filling into the prepared crust. Bake for 45–55 minutes, or until a knife inserted halfway between the center and edge comes out clean. The center should look set but still have a slight jiggle.
- Let the pie cool completely on a wire rack before adding the topping.
- In a small bowl, mix together the softened butter, brown sugar, and chopped pecans.
- Gently spoon the mixture over the cooled pie (no need to spread perfectly).
- Place the pie 5 inches below the broiler and broil for about 3 minutes, until the topping is bubbling and glossy. Cool completely again before slicing.
Notes
- Mash the sweet potatoes well so the filling is smooth and creamy.
- Place the pie crust on a foil-lined baking sheet for easier transfer and cleanup.
- Bake until a knife inserted halfway between the center and edge comes out clean, the center can still jiggle slightly.
- Cool the pie completely before adding the pecan topping so the filling stays set.
- Watch closely under the broiler, the topping can go from bubbling to burned quickly.
Nutrition
Recipe FAQ
Cover cooled pie and refrigerate for up to 4 days. Serve chilled, at room temperature, or slightly warmed with whipped cream.
Freeze the pie before adding the pecan topping for up to 2 months. Add and broil the topping after thawing for best texture. Thaw overnight in the refrigerator, then add topping and broil before serving.
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This recipe was first shared September, 2026.
