Pecan Crunch Sweet Potato Pie

Classic sweet potato pie made with sweet, crunchy pecan topping.
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


  • 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


  1. (You can prepare sweet potatoes ahead of time, even a day before.)
  2. 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.)
  3. Unwrap sweet potatoes once they are done and set aside to cool down.
  4. In a large mixing bowl, beat butter and sugar together.
  5. Beat in eggs, one at a time.
  6. Beat in evaporated milk and molasses.
  7. Mash (or puree) cooked sweet potatoes and beat it into the pie filling mixture.
  8. Add vanilla, cinnamon, and nutmeg. Blend everything well.
  9. Pour sweet potato pie filling into the pie shell.
  10. Bake at 425 for 15 minutes.
  11. Mix chopped pecans with maple syrup until all evenly coated and set aside.
  12. Lower temperature to 350, spread the pecan topping over the top of the pie and continue baking for about 40 more minutes.
  13. Take out and let it cool completely.