This Decadent Sweet Potato Pecan Pie is the cozy showstopper your holiday table deserves. Silky, spice-kissed sweet potato custard meets a glossy, crackly pecan crown nestled in a flaky crust. It slices like a dream and tastes like home.
Decadent Sweet Potato Pecan Pie
Equipment
- 1 9-inch pie plate
- 1 Baking Sheet preheated helps set bottom crust
- 1 Parchment Paper
- 1 Pie weights
- 1 Mixing Bowl
- 1 Whisk
- 1 Rolling Pin (optional) for homemade crust
- 1 Instant-read thermometer (optional) for doneness check
- 1 Aluminum foil to shield crust edges if browning quickly
Ingredients
For the crust
- 1 pie crust 9-inch; chilled; store-bought or homemade
Optional homemade crust
- 1.25 cups all-purpose flour
- 1 tbsp sugar
- 0.5 tsp fine salt
- 10 tbsp unsalted butter cold
- 3 tbsp ice water up to 4 tbsp, as needed
For the sweet potato filling
- 1.5 cups mashed sweet potato very smooth; about 2 medium
- 0.75 cup brown sugar light or dark
- 2 large eggs
- 1 egg yolk
- 0.5 cup evaporated milk or heavy cream
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp ground ginger
- 0.25 tsp fine salt
- 1 tsp orange zest optional
- 1 tbsp bourbon optional; for depth
For the pecan topping
- 1 cup pecans halves or pieces
- 0.33 cup brown sugar
- 3 tbsp maple syrup or light corn syrup
- 1 large egg
- 1 tbsp unsalted butter melted
- 1 pinch salt
Instructions
Roast and mash the sweet potatoes
- Heat oven to 400°F. Pierce 2 medium sweet potatoes, place on a lined sheet, and roast 45 to 60 minutes until very tender. Cool, peel, and mash until silky-smooth. You should have 1 1/2 cups. Reduce oven to 375°F.
Make or prepare the crust
- If using homemade, cut butter into flour, sugar, and salt until pea-sized. Drizzle in ice water just until dough holds. Chill 1 hour. Roll to a 12-inch circle, fit into a 9-inch pie plate, trim, and crimp. Freeze 15 minutes.
Blind-bake the crust
- Line the chilled crust with parchment and fill with pie weights. Bake at 375°F for 15 minutes. Remove weights and parchment, prick base, and bake 5 to 7 more minutes until lightly golden. Cool 10 minutes.
Mix the sweet potato filling
- Whisk mashed sweet potato, brown sugar, eggs and yolk, evaporated milk or cream, melted butter, vanilla, spices, and salt until perfectly smooth. For an ultra-silky texture, blend briefly.
Fill and start the bake
- Pour filling into the warm crust. Bake at 375°F for 20 minutes to begin setting the custard.
Make the pecan topping
- Whisk brown sugar, maple syrup, egg, melted butter, and a pinch of salt. Fold in pecans to coat.
Add topping and finish baking
- Carefully spoon the pecan mixture evenly over the partially baked pie. Continue baking 20 to 30 minutes until the edges are set and the center has a slight wobble. An instant-read thermometer inserted 1 inch from center should read about 175 to 180°F.
Cool completely and slice
- Cool on a rack until room temperature, at least 3 hours. For the cleanest slices, chill 1 hour before cutting. Serve at room temperature.
Notes
Why You’ll Love This Decadent Sweet Potato Pecan Pie
- Silky-smooth filling with warm spices balanced by a caramel-like pecan topping.
- Foolproof method with clear cues, plus a store-bought crust option.
- Make-ahead friendly, perfect for stress-free holiday hosting.
- Not too sweet, so the sweet potato flavor really shines.
- Beautiful slice presentation that never crumbles on the plate.
Decadent Sweet Potato Pecan Pie Ingredients & Substitutions
For the crust
- 1 9-inch pie crust, chilled (store-bought or homemade).
- Optional homemade crust: 1 1/4 cups all-purpose flour (150 g), 1 tbsp sugar, 1/2 tsp fine salt, 10 tbsp cold unsalted butter (140 g), 3 to 4 tbsp ice water.
For the sweet potato filling
- 1 1/2 cups mashed sweet potato, very smooth (about 2 medium, 425 g cooked flesh)
- 3/4 cup light or dark brown sugar (150 g)
- 2 large eggs plus 1 yolk
- 1/2 cup evaporated milk or heavy cream (120 ml)
- 2 tbsp unsalted butter, melted (28 g)
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp each ground nutmeg and ground ginger
- 1/4 tsp fine salt
- Optional: 1 tsp orange zest or 1 tbsp bourbon for depth
For the pecan topping
- 1 cup pecan halves or pieces (110 g)
- 1/3 cup brown sugar (65 g)
- 3 tbsp maple syrup or light corn syrup (45 ml)
- 1 large egg
- 1 tbsp unsalted butter, melted
- Pinch of salt
Simple substitutions
- Dairy-free: use full-fat coconut milk for the dairy and plant butter for the melted butter.
- Gluten-free: use a gluten-free pie crust.
- Sweeter topping: swap maple syrup with corn syrup for a thicker glaze.
- Short on time: use canned sweet potato puree, well drained and blotted.
- No pecans: try walnuts or a mix of nuts for a similar crunch.
Step-by-Step Instructions to Make Decadent Sweet Potato Pecan Pie
Roast and mash the sweet potatoes
Heat oven to 400°F. Pierce 2 medium sweet potatoes, place on a lined sheet, and roast 45 to 60 minutes until very tender. Cool, peel, and mash until silky-smooth. You should have 1 1/2 cups. Reduce oven to 375°F.
Make or prepare the crust
If using homemade, cut butter into flour, sugar, and salt until pea-sized. Drizzle in ice water just until dough holds. Chill 1 hour. Roll to a 12-inch circle, fit into a 9-inch pie plate, trim, and crimp. Freeze 15 minutes.
Blind-bake the crust
Line the chilled crust with parchment and fill with pie weights. Bake at 375°F for 15 minutes. Remove weights and parchment, prick base, and bake 5 to 7 more minutes until lightly golden. Cool 10 minutes.
Mix the sweet potato filling
Whisk mashed sweet potato, brown sugar, eggs and yolk, evaporated milk or cream, melted butter, vanilla, spices, and salt until perfectly smooth. For an ultra-silky texture, blend briefly.
Fill and start the bake
Pour filling into the warm crust. Bake at 375°F for 20 minutes to begin setting the custard.
Make the pecan topping
Whisk brown sugar, maple syrup, egg, melted butter, and a pinch of salt. Fold in pecans to coat.
Add topping and finish baking
Carefully spoon the pecan mixture evenly over the partially baked pie. Continue baking 20 to 30 minutes until the edges are set and the center has a slight wobble. An instant-read thermometer inserted 1 inch from center should read about 175 to 180°F.
Cool completely and slice
Cool on a rack until room temperature, at least 3 hours. For the cleanest slices, chill 1 hour before cutting. Serve at room temperature.
Tips for Success
- Dry mash matters: excess moisture dulls flavor. If your mash seems wet, cook it in a skillet over low heat 2 to 3 minutes, stirring, to steam off moisture.
- Shield the crust: tent the edges with foil if they brown too quickly.
- Smooth filling: press sweet potato through a sieve or use a blender for a luxurious texture.
- Jiggle test: remove the pie when the center still wobbles slightly. It will finish setting as it cools.
- Slice like a pro: use a thin, sharp knife wiped clean between cuts.
Variations of Decadent Sweet Potato Pecan Pie
- Maple bourbon: add 1 to 2 tbsp bourbon and replace brown sugar in topping with maple sugar if available.
- Chocolate-kissed: scatter 1/2 cup mini chocolate chips over the par-baked filling before adding pecans.
- Toasted coconut pecan: fold 1/3 cup toasted coconut into the topping.
- Gluten-free: swap in a gluten-free crust and ensure all ingredients are certified GF.
- Mini pies: use a muffin tin with small rounds of crust; bake 10 minutes for filling, then 10 to 15 minutes after topping.
Serving Suggestions: What to Pair with Decadent Sweet Potato Pecan Pie
- Lightly sweetened vanilla whipped cream or a scoop of cinnamon ice cream.
- A drizzle of warm salted caramel for extra decadence.
- Fresh orange segments to brighten each slice.
- Coffee, bourbon, or spiced chai to complement the warm spices.
Storage & Reheating Instructions
- Refrigerate: cover and chill up to 4 days.
- Freeze: wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: warm individual slices at 300°F for 8 to 10 minutes, or enjoy at room temperature.
Memories Made Around the Table
The first time I served this pie, my dad went quiet after the first bite, then just nodded with a big smile. Now it is the pie everyone requests when the leaves start to turn.
FAQs
Can I use canned sweet potato puree?
Yes. Drain any excess liquid, then blot with paper towels. Measure 1 1/2 cups and proceed.
What is the difference between yams and sweet potatoes?
Most supermarket yams are actually sweet potatoes. True yams are starchy and rare in the U.S. Use orange-fleshed sweet potatoes here.
How do I keep the crust from getting soggy?
Blind-bake the crust and add the filling while the crust is still warm. Baking on a preheated sheet pan also helps set the bottom quickly.
Can I make this pie ahead?
Absolutely. Bake up to 1 day ahead, cool, cover, and refrigerate. Bring to room temperature before serving.
My pie cracked. What happened?
Overbaking is the usual culprit. Pull the pie when the center has a slight wobble. A dollop of whipped cream disguises minor cracks nicely.
Final Thoughts
This Decadent Sweet Potato Pecan Pie blends comfort and celebration in every slice. With a little prep and these step-by-step cues, you will have a pie that looks bakery-beautiful and tastes even better.