This Sweet Potato Pecan Pie combines the light, soufflé-like sweet potato filling with a caramelized pecan topping for a perfect balance of creamy and crunchy.
If you’ve never tried sweet potato pie, get ready — this version may become your new fall favorite. The filling bakes up light and silky, while a glossy, caramelized pecan topping provides irresistible crunch.
The filling is smooth and airy thanks to the combination of mashed baked sweet potatoes, eggs, and heavy cream. Warm spices—cinnamon, clove, ginger, and a touch of cardamom—enhance the natural sweetness without overpowering it. The brown sugar and butter-coated pecans are broiled briefly to create a shiny, crunchy topping that elevates the classic dessert.
Grab your apron and let’s bake.
Table of Contents
Ingredient List
- 1 (9-inch) unbaked pie crust
- 2 cups cooked and mashed sweet potatoes
- 2 eggs
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1/8 teaspoon cardamom
- ¼ teaspoon ground cloves
- 1 1/3 cups heavy cream (or substitute evaporated milk)
- 1/3 cup 2% milk
- 3 tablespoons butter, softened
- 2/3 cup packed brown sugar
- 2/3 cup chopped pecans
How to Make Sweet Potato Filling
Preheat the oven to 400°F (200°C).
Wrap sweet potatoes in foil and bake on a rack until fork-tender, about 40–50 minutes. Cool until easy to handle, then peel and mash until completely smooth—no lumps.
TIP: Baking sweet potatoes concentrates their flavor and natural sugars. You can bake them 1–2 days ahead and refrigerate until ready to use.
Lightly beat the eggs. Combine the eggs with the mashed sweet potatoes, then stir in the sugar, salt, cinnamon, ginger, cloves, and cardamom. Use cardamom sparingly; a little adds warmth without overwhelming the other spices.
Blend in the heavy cream and milk until the mixture is silky and well combined. The cream contributes to a lighter, creamier texture than evaporated milk alone.
Baking Instructions
Pour the sweet potato filling into the prepared pie crust. Depending on the depth of your pie plate, you may not use all of the filling—fill to just below the crimped edge.
Note: The filling will puff while baking. Do not overfill the pie shell.
PRO TIP: Place the pie on a baking sheet to catch any spills and make it easier to transfer in and out of the oven.
Bake at 400°F for 45–55 minutes, or until a knife inserted about halfway between the center and edge comes out clean. Don’t worry if the top shows small cracks—they settle as the pie cools.
Cool the pie completely on a rack before adding the pecan topping. I often make the filling one day and add the topping the next morning, but you can do it the same day if fully cooled.
How to Make the Caramelized Pecan Topping
In a medium bowl, combine the softened butter, packed brown sugar, and chopped pecans using a pastry blender or fork. Avoid using your hands (the warmth can soften the butter too much).
Gently drop the pecan mixture by spoonfuls or sprinkle it evenly over the cooled pie, leaving a thin ring of exposed filling near the crust if desired for a pretty presentation.
Make sure the top is covered with the pecan crumb mixture so it caramelizes evenly.
Baking Crumb Topping
Watch carefully: the brown sugar and pecans can burn quickly. Broil on medium with the pie positioned 6–7 inches below the heating element until the topping just begins to bubble. Times vary by oven—about 1.5 to 3 minutes. If left too long the topping can become syrupy or burn.
TIP: If the topping burns, allow the pie to cool, remove the burnt layer, and mix a fresh batch to try again.
Recipe Wrap-up!
This pie pairs creamy, spiced sweet potato filling with a sweet, nutty pecan topping for a dessert that’s both comforting and elegant. Serve slices with vanilla bean whipped cream for a classic finish; a drizzle of caramel sauce is optional and delightful.
Whether for Thanksgiving, Christmas, or a cozy weekend treat, this Sweet Potato Pecan Pie brings warm, seasonal flavors to the table. Store leftovers covered in the refrigerator.
Happy baking!
Printable Recipe
Sweet Potato Pecan Pie Recipe
Ingredients
- 1 — 9-inch unbaked pie shell
- 2 cups cooked, mashed sweet potatoes
- 2 large eggs
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1/8 teaspoon cardamom
- 1⅓ cups heavy whipping cream
- ⅓ cup 2% milk
- 3 tablespoons butter, softened
- ⅔ cup packed brown sugar
- ⅔ cup chopped pecans
Instructions
- Preheat oven to 400°F (200°C). Wrap sweet potatoes in foil and bake until fork-tender, 40–50 minutes. Cool, peel, and mash until smooth.
- Lightly beat eggs and blend with mashed sweet potatoes. Stir in sugar, salt, cinnamon, ginger, cloves, and cardamom. Blend in heavy cream and milk. Pour into prepared pie shell, filling to just below the crimped edge if necessary.
- Bake 45–55 minutes, or until a knife inserted between the center and edge comes out clean. Cool completely on a rack before topping.
- For the topping, combine softened butter, brown sugar, and pecans with a fork. Drop by spoonfuls onto the cooled pie to cover the top. Broil 6–7 inches below the heat until the topping just begins to bubble, about 1.5–3 minutes—watch closely. Cool and refrigerate leftovers.