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Home » Dessert » Pecan Crunch Sweet Potato Pie

Pecan Crunch Sweet Potato Pie

Created: November 6, 2017 Updated: October 18, 2020 by lyuba 8 Comments

11.9K shares
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Classic sweet potato pie made with sweet, crunchy pecan topping. This creamy, sweet potato pie will make a perfect addition to any holiday celebration and maple pecan topping adds a delightful crunchy texture to every bite.

Pecan Crunch Sweet Potato Pie being lifted out of the pie pan

SWEET POTATO PIE

Can we talk sweet potato pie vs. pumpkin pie?

Sweet potato pie and pumpkin pie are two classic holiday desserts that we enjoy along side of pecan pie and apple pie. Every year, I make my Pumpkin Cheesecake Pie for our family holiday dinners. It’s become such a staple that I don’t even think about making any other pie for the holidays. Although, my favorite pie is actually Dutch Apple Pie and my mother in law loves Pecan Pie the most. Yet, my husband’s favorite Pumpkin Cheesecake Pie is the one that won the holiday menu spot.

This year, we are actually not doing a family Thanksgiving dinner so I’ve decided to try and squeeze in a few different pies into our Christmas menu. A few pie might be a bit of an overload for one holiday dinner but I am definitely going to try a few before Christmas and settle on the one that received the most votes.

PIN IT if you LOVE IT!

Pecan Crunch Sweet Potato Pie on a baking sheet with pecans all around it

Last weekend, I started my trials with a Pecan Crunch Sweet Potato Pie. I was surprised to find that Sweet Potato Pie tastes remarkably similar to a pumpkin pie. There is a slight textural difference and Sweet Potato Pie seemed a bit creamier. I also decided to add a little crunch and topped off this pie with sweet, maple coated pecans.

Either way, this pie was a big hit and is definitely in the running for our Christmas celebration. It must have been the sweet pecan crunch that took this pie to the next level.

Pecan Crunch Sweet Potato Pie piece on a table with a pie spatula and the rest of the pie in the background

HOW TO MAKE SWEET POTATO PIE

This pie requires cooked, mashed sweet potatoes and you can easily make them ahead of time and keep it in the fridge until ready to use.

To bake sweet potatoes, wash them first and pierce each one with a knife. Wrap each sweet potato in aluminum foil and place on a baking sheet. Bake them at 350° for 1.5-2 hours. Potatoes should be very soft all the way through. Once potato are cooled enough to be handles, peel the skin off and mash them with a fork.

To make the pie filling, beat butter and sugar together in a mixing bowl and add eggs, one at a time. Beat in evaporated milk, mashed sweet potatoes, spices, vanilla extract and molasses. 

Pour the pie filling into the pie shell and bake at 425° for 15 minutes. Add pecan topping on top of the pie and bake at 350° for 40 minutes.  

How to Store Sweet Potato Pie:

Let the pie cool at room temperature for about 2 hours and then, wrap it in plastic wrap and refrigerate for at least 6 hours before serving. 

Store the pie in the refrigerator, covered air-tight with plastic wrap. Properly stores, sweet potato pie will be good for 3 to 4 days. 

Pecan Crunch Sweet Potato Pie on a plate with a for with a bite on it the rest of the pie in the background

MORE RECIPES TO TRY

Sweet Potato Cheesecake

Sweet Potato Casserole Cake

Maple Bacon Roasted Sweet Potatoes

Mini Pumpkin Cheesecake Pies

Loaded Sweet Potato Casserole

Sweet Potato Appetizer Bites

Pecan Crunch Sweet Potato Pie on a plate with me putting the fork in it

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Pecan Crunch Sweet Potato Pie

Classic sweet potato pie made with sweet, crunchy pecan topping.
Print SaveSaved! Rate
Course: Dessert
Cuisine: American
Keyword: pecan, pie, sweet potato pie
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Author: Lyuba Brooke

Ingredients

  • Pie filling:
  • 2 cups of mashed cooked sweet potatoes (about 1 lb uncooked)
  • 6 Tbsp butter softened
  • 1/2 cup sugar
  • 2 eggs
  • 3/4 cup evaporated milk
  • 3 Tbsp molasses
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • Deep dish pastry shell
  • Pecan topping:
  • 1 1/2 cups chopped pecans
  • 3 Tbsp maple syrup

Instructions

  • (You can prepare sweet potatoes ahead of time, even a day before.)
  • Wrap sweet potatoes in aluminum foil and bake them at 350 until completely cooked through. (Time will depend on the size of the sweet potatoes.)
  • Unwrap sweet potatoes once they are done and set aside to cool down.
  • In a large mixing bowl, beat butter and sugar together.
  • Beat in eggs, one at a time.
  • Beat in evaporated milk and molasses.
  • Mash (or puree) cooked sweet potatoes and beat it into the pie filling mixture.
  • Add vanilla, cinnamon, and nutmeg. Blend everything well.
  • Pour sweet potato pie filling into the pie shell.
  • Bake at 425 for 15 minutes.
  • Mix chopped pecans with maple syrup until all evenly coated and set aside.
  • Lower temperature to 350, spread the pecan topping over the top of the pie and continue baking for about 40 more minutes.
  • Take out and let it cool completely.
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

collage top picture is Pecan Crunch Sweet Potato Pie being lifted out with pie spatula and bottom is whole pie

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

11.9K shares

Filed Under: Christmas Baking, Dessert, Fall Recipes, Pie, Thanksgiving Tagged With: pecan, sweet potato

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Debasis says

    November 9, 2017 at 6:33 am

    Hi lyuba…! am also reads your posts but this is one of my favorite recipe till now. your pecan crunch sweet patato pie looks so yummy & crunchy, i will making this like you. Thanks for sharing….!

    Reply
    • Dawn says

      November 11, 2017 at 4:08 pm

      @ Debasis…
      I might try this pie too. It looks so yummy!! Let us know how it comes out.

      Reply
      • lyuba says

        November 13, 2017 at 3:50 pm

        Thank you, Debasis and Dawn! I hope you will both try it and let me know 🙂

        Reply
  2. Nancy says

    November 23, 2017 at 8:19 am

    Are molasses in the pie recipe? I don’t see it added in your instructions? For the pecan crunch sweet potato pie

    Reply
  3. Joy Wolford says

    November 25, 2020 at 11:30 pm

    Never ate sweet potato pie before and this recipe looked interesting, so I tried it. It turned out wonderful! I plan to make it one of my holiday regular pie/side dishes from now on.

    Reply
    • LyubaB says

      November 27, 2020 at 10:36 pm

      Awesome! I am so glad you liked it, Joy!

      Reply
  4. Emily Taborda-Monroe says

    November 21, 2021 at 5:07 pm

    This looks delicious and I can’t wait to try it! Quick question though, are you baking the crust at all prior to adding in the filling?

    Reply
    • LyubaB says

      November 23, 2021 at 10:50 am

      Hi Emily,

      Yes, I do bake it beforehand. Bake at 425 for 15 minutes.

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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