Sweet Potato Pecan Pie Recipe

A slice of sweet potato pecan pie on a white plate.

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Sweet Potato Pecan Pie Recipe

Sweet Potato Pecan Pie is a creamy holiday pie with warm spices and a buttery brown sugar pecan topping that caramelizes beautifully.

Prep Time15

Cook Time48

Cool Time2

Total Time3 3

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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

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.

Store. Cover cooled pie and refrigerate for up to 4 days. Serve chilled, at room temperature, or slightly warmed with whipped cream.

Freeze. 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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