Pecan Crunch Sweet Potato Pie
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.
Table of Contents
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.
Before and after Thanksgiving though, is my time to try different pies. 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 and richer. It also fun to play around with a topping and add a little crunch and top with sweet, maple coated pecans.
How To Cook Sweet Potatoes For A 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.
How To Make Sweet Potato Pie
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.
Storing and Freezing Recommendation
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 leftover pie in the refrigerator, covered air-tight with plastic wrap. Properly stores, sweet potato pie will be good for 3 to 4 days.
Freezing:
If you plan to freeze the pie after baking, make it in a pie aluminum baking pan. The bake time will be altered slightly (by just a few minutes less).
Bake the pie and make sure to cool it completely. Wrap cooled pie airtight first in plastic wrap and then in aluminum foil. You can even place it into a large zip-top freezer bag for more protection. Label and freeze for up to 3 months.
Sweet Potato Recipes You Should Try
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Pecan Sweet Potato Pie Recipe
Ingredients
Pie Filling:
- 1 Deep dish pie shell
- 1 lb sweet potatoes 2 cups cooked and mashed
- 6 Tbsp unsalted butter softened
- 1/2 cup white granulated sugar
- 2 eggs room temperature
- 3/4 cup heavy whipping cream
- 3 Tbsp molasses
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Pecan Topping:
- 1 1/2 cups chopped pecans
- 3 Tbsp maple syrup
Instructions
Sweet Potatoes:
- (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.
Making The Pie:
- 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.
Notes
- Storing: Store the leftover pie in the refrigerator, covered air-tight with plastic wrap. Properly stores, sweet potato pie will be good for 3 to 4 days.
- Freezing: If you plan to freeze the pie after baking, make it in a pie aluminum baking pan. The bake time will be altered slightly (by just a few minutes less).
Bake the pie and make sure to cool it completely. Wrap cooled pie airtight first in plastic wrap and then in aluminum foil. You can even place it into a large zip-top freezer bag for more protection. Label and freeze for up to 3 months.
Nutrition
Originally published on Will Cook For Smiles in November 2017.
Categories:
Christmas Baking Recipes, Dessert Recipes, Fall Recipes, Pie Recipes, Thanksgiving Dinner Recipes,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.
I have the same question!!!
I love this pie it’s so good!
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?
Hi Emily,
Yes, I do bake it beforehand. Bake at 425 for 15 minutes.
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.
Awesome! I am so glad you liked it, Joy!
Are molasses in the pie recipe? I don’t see it added in your instructions? For the pecan crunch sweet potato pie
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….!
@ Debasis…
I might try this pie too. It looks so yummy!! Let us know how it comes out.
Thank you, Debasis and Dawn! I hope you will both try it and let me know 🙂