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Slice of homemade sweet potato pecan pie with a golden crust, creamy orange filling, and glossy toasted pecans on top, served on a plate.

Sweet Potato Pecan Pie

A silky, spiced Sweet Potato Pecan Pie topped with a crunchy caramelized pecan layer—combining two Southern holiday classics into one incredible dessert.
5 from 1 vote
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Course: Dessert
Cuisine: American, Southern
Keyword: Old Fashioned sweet potato Pecan Pie, Sweet potato pecan casserole, Sweet Potato Pecan Pie, Sweet potato pecan pie recipe Soul food, Sweet Potato Pie, Sweet potato pie recipe
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 slices
Calories: 520kcal
Cost: $12

Equipment

  • 1 9-inch deep-dish pie plate (Glass preferred for even baking)
  • 1 Food processor or potato masher (To smooth sweet potatoes)
  • 2 Large mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Baking sheet (To catch drips)
  • As needed Aluminum foil (Shield crust edges)

Ingredients

Sweet Potato Filling

  • 2 cups mashed sweet potatoes - Fresh roasted for best flavor
  • ¾ cup brown sugar - Packed
  • 3 large eggs - Room temperature
  • 1 cup heavy cream - Can sub evaporated milk
  • ¼ cup melted butter
  • 2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ½ teaspoon salt

Pecan Topping Layer

  • 1½ cups pecan halves - Toast for best flavor
  • ½ cup brown sugar - Packed
  • ¼ cup light corn syrup - Or dark for richer flavor
  • 3 tablespoon melted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Crust

Crust

  • 1 unbaked 9-inch deep-dish pie crust - Homemade or store-bought

Instructions

  • Roast sweet potatoes at 400°F for 45–50 minutes until soft and caramelized. Cool, scoop, and mash until smooth.
  • Whisk mashed sweet potatoes and brown sugar. Add eggs one at a time, then cream, melted butter, vanilla, spices, and salt. Mix until silky.
  • Pour filling into crust and bake at 350°F for 25 minutes to partially set the sweet potato layer.
  • Whisk together brown sugar, corn syrup, butter, egg, vanilla, and salt. Fold in pecans and coat evenly.
  • Spoon pecan topping over par-baked filling. Bake 35–40 minutes until golden with slight center jiggle. Cool 3 hours.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 150g | Calories: 520kcal | Carbohydrates: 59g | Protein: 5g | Fat: 51g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 100mg | Sodium: 290mg | Potassium: 340mg | Fiber: 4g | Sugar: 37g | Vitamin A: 14000IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1.6mg