Last Thanksgiving, Emma asked if we could make "something different from regular pumpkin pie" for our family dinner since everyone brings pumpkin and nobody eats it all. I'd been seeing sweet potato pecan pie recipes combining two Southern classics into one spectacular dessert. Three hours later, including baking time, we had a golden pie with crunchy pecan layer over smooth sweet potato base that became the most requested dish at dinner, with three people asking for the recipe before dessert was even finished.

Why You'll Love This Sweet Potato Pecan Pie
This sweet potato pecan pie recipe soul food tradition has rescued countless holiday dessert tables when I needed something that would actually get eaten rather than just taking up space alongside six other pies that all taste vaguely similar and leave everyone with decision fatigue about which mediocre option to choose. The combination of rich custard filling from mashed sweet potatoes and crunchy pecan layer creates textural contrast impossible to achieve with single-purpose pies that are just one thing throughout – either all custard or all nut filling but never both simultaneously.
What really wins me over is how this old fashioned sweet potato pecan pie delivers two beloved Southern desserts in one slice, satisfying both the sweet potato pie lovers and pecan pie enthusiasts without needing to make separate pies that take up valuable oven space and cooling rack real estate during holiday cooking marathons. The smooth sweet potato base provides that distinctive orange color and earthy sweetness that differentiates it from pumpkin pie while being less divisive than pumpkin's polarizing flavor. These festive Southern dessert options work year-round but especially shine during fall and winter holidays when you need impressive desserts that taste homemade and special rather than store-bought or basic.
Jump to:
- Why You'll Love This Sweet Potato Pecan Pie
- Ingredients You'll Need For Sweet Potato Pecan Pie
- How To Make Sweet Potato Pecan Pie Step By Step
- Smart Swaps for Your Sweet Potato Pecan Pie
- Sweet Potato Pecan Pie Variations
- Equipment For Sweet Potato Pecan Pie
- Storing Your Sweet Potato Pecan Pie
- Top Tip
- How My Neighbor's Dish Became a Household Staple
- FAQ
- Sweet, Crunchy, Perfect!
- Related
- Pairing
- Sweet Potato Pecan Pie
Ingredients You'll Need For Sweet Potato Pecan Pie
For the Sweet Potato Filling:
- 2 cups mashed sweet potatoes
- ¾ cup granulated sugar
- 2 eggs, beaten
- ½ cup evaporated milk
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
For the Pecan Topping:
- 1 cup pecans, chopped
- ½ cup packed brown sugar
- ½ cup light corn syrup
- 2 tablespoons butter, melted
- 1 egg, beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Crust:
- 1 unbaked 9-inch pie crust
Optional Add-ins:
- Orange zest for brightness
- 2 tablespoons bourbon
- ¼ cup mini marshmallows on top
How To Make Sweet Potato Pecan Pie Step By Step
Prepare Sweet Potatoes:
Preheat your oven to 400°F. Pierce sweet potatoes several times with a fork, place on a baking sheet, and roast for 45-60 minutes until completely soft when squeezed gently – they should feel like they're about to collapse when properly cooked. Let cool until safe to handle, then cut open and scoop out the flesh, discarding skins. Measure out 2 cups of mashed sweet potato, mashing thoroughly with a fork or potato masher until completely smooth with no lumps remaining. Roasting concentrates sweetness far better than boiling which adds water and dilutes flavor.

Make Sweet Potato Filling:
In a large bowl, combine the mashed sweet potatoes, granulated sugar, beaten eggs, evaporated milk, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix thoroughly with a whisk or electric mixer until completely smooth and well-combined with no sugar granules remaining – you want silky, uniform custard texture. Taste and adjust spices if desired, though be conservative since flavors intensify during baking. Pour this creamy sweet potato filling into your unbaked pie shell, spreading evenly and smoothing the top with a spatula. The filling should come about two-thirds up the crust, leaving room for the pecan layer.
Prepare Pecan Layer:
In a medium bowl, combine chopped pecans, brown sugar, corn syrup, melted butter, beaten egg, vanilla extract, and salt, stirring until pecans are evenly coated and mixture is well-combined. The consistency should be thick and sticky, coating the pecans completely. Carefully spoon this crunchy pecan layer over the sweet potato filling, spreading gently to cover the surface without mixing the two layers together – use the back of a spoon and work from the outside in to maintain layer separation. The pecan mixture will spread and settle during baking, so don't worry about perfect coverage initially.

Bake Until Set:
Reduce oven temperature to 350°F and place the pie on the middle rack. Bake for 45-55 minutes until the center is set but still has a slight jiggle when gently shaken – a knife inserted near the center should come out mostly clean with just a few moist crumbs. The pecan topping should be golden brown and caramelized, bubbling slightly around the edges. If the crust edges brown too quickly, cover them with aluminum foil or a pie shield about halfway through baking. Don't overbake or the filling will crack and become dry rather than creamy.
Cool Completely:
Remove from the oven and let cool on a wire rack for at least 3-4 hours, or preferably overnight in the refrigerator, before serving. This resting period allows the filling to set properly and makes clean slicing possible – cutting into warm pie creates messy slices that fall apart rather than maintaining their beautiful layered structure. Serve at room temperature or slightly chilled with whipped cream or vanilla ice cream for the ultimate warm pie with vanilla ice cream experience.

Smart Swaps for Your Sweet Potato Pecan Pie
Sweet Potato Alternatives:
- Pumpkin puree → Sweet potato (pumpkin pecan pie variation)
- Butternut squash → Sweet potato (similar flavor)
- Mix of both → All sweet potato (complex flavor)
Sweetener Options:
- Maple syrup → Corn syrup (maple pecan topping, different flavor)
- Honey → Corn syrup (floral notes)
- Brown rice syrup → Corn syrup (less sweet)
Dairy Variations:
- Cream cheese → Just butter (tangy richness)
- Coconut milk → Evaporated milk (dairy-free sweet potato pie version)
- Regular milk → Evaporated (thinner consistency)
Sweet Potato Pecan Pie Variations
Bourbon Pecan:
- Bourbon sweet potato pecan pie
- 2 tablespoons bourbon in filling
- Adult version
- Southern classic
Marshmallow Topped:
- Marshmallow-topped sweet potato pie
- Mini marshmallows on pecan layer
- Last 5 minutes of baking
- Kids love it
Maple Sweet Potato:
- Replace corn syrup with maple
- Maple pecan topping natural sweetness
- Fall harvest flavor
- Less processed
Spiced Praline:
- Brown sugar pecan glaze extra thick
- Add cayenne to pecans
- Southern praline style
- Complex heat
Equipment For Sweet Potato Pecan Pie
- 9-inch pie pan (glass or ceramic)
- Large mixing bowls (2)
- Potato masher or fork
- Whisk or hand mixer
- Baking sheet (to catch drips)
Storing Your Sweet Potato Pecan Pie
Room Temperature (2 hours max):
- Serve and enjoy
- Don't leave out longer
- Egg-based custard spoils
- Refrigerate promptly
Refrigerator (3-4 days):
- Cover tightly with plastic wrap
- Bring to room temp before serving
- Or serve chilled if preferred
- Quality maintained well
Freezer (2-3 months):
- Better frozen before baking
- Wrap tightly in plastic then foil
- Thaw overnight in fridge
- Quality good but texture slightly different

Top Tip
- Roast sweet potatoes instead of boiling for concentrated flavor and proper texture – boiling adds water that makes filling too thin. Let the pie cool completely for 3-4 hours or overnight before slicing or the layers won't hold and slices will be messy. Don't overmix when combining the layers – spoon pecan mixture gently over sweet potato base to maintain separation. Watch the crust edges and cover with foil if browning too quickly before the filling is set, which happens frequently with long baking times at moderate temperatures.
How My Neighbor's Dish Became a Household Staple
My neighbor Mrs. Patterson has been making sweet potato pecan pie for her church potlucks and community gatherings for nearly thirty years, and over those decades her pie developed legendary status in our neighborhood where anyone who'd tasted it at holiday events would rave about how it was dramatically better than any sweet potato or pecan pie they'd made at home despite following what seemed like standard recipes with the same basic ingredients and proportions.
For over a decade, multiple neighbors tried replicating her pie using various sweet potato pecan pie recipes found online or in cookbooks, producing perfectly acceptable desserts that were good but somehow never achieved that same incredible smoothness in the sweet potato layer and perfect chewy-crispy texture in the pecan topping that made her version so memorable and frequently requested at every single gathering where desserts were involved. People would bring their attempts to potlucks hoping to recreate her magic, and while they tasted fine, nobody ever mistook them for Mrs. Patterson's signature pie.
FAQ
What are some common mistakes in Sweet Potato Pecan Pie?
Common mistakes include: using undercooked Sweet Potato Pecan Pie that create lumpy filling, adding too much liquid which makes watery pie, overbaking until filling cracks and dries out, not cooling completely before slicing which creates messy servings, using canned sweet potatoes instead of fresh which taste tinny, and forgetting to blind-bake crust partially if it tends to get soggy. The filling should be smooth, creamy, and just set with slight jiggle when done.
How long does pecan pie need to rest?
Sweet Potato Pecan Pie needs to cool for at least 3-4 hours at room temperature, or preferably overnight in the refrigerator, before slicing. The filling sets as it cools, and cutting into warm pie creates runny, messy slices that don't hold their shape. The corn syrup-based filling continues thickening during cooling, transforming from liquid to that characteristic chewy texture. Patience is crucial for clean slices and proper texture.
How long can Sweet Potato Pecan Pie sit out?
Sweet potato pie can sit out at room temperature for maximum 2 hours due to its egg content which makes it perishable. After 2 hours, refrigerate to prevent bacterial growth from eggs and dairy. For serving, you can bring refrigerated pie back to room temperature for 30-60 minutes before serving if you prefer it not chilled. During holidays, keep track of how long desserts have been out.
How to know when Sweet Potato Pecan Pie is ready?
Sweet potato pie is ready when the center still has a slight jiggle when you gently shake the pan – it should move as one piece but not be liquid. A knife inserted near the center should come out mostly clean with just a few moist crumbs. The edges should be puffed and set while the center is slightly soft. The filling will continue setting as it cools. Internal temperature should be around 175°F.
Sweet, Crunchy, Perfect!
Now you have all the secrets to creating this incredible sweet potato pecan pie that proves innovation and tradition can coexist beautifully. From the maple syrup upgrade to the bourbon depth enhancement, this recipe shows that hybrid desserts can be better than their single-purpose components.
Want more holiday pies? Our The Best Egg Roll In A Bowl Recipe delivers classic Thanksgiving flavor. Try our Healthy Chicken Piccata Recipe for easier serving. For more sweet potato desserts, our Delicious Salisbury Steak Meatballs Recipe satisfies completely.
Made this sweet potato pecan pie? We love seeing your two-layer masterpieces.
Rate this Sweet Potato Pecan Pie! Your ratings help others discover this game-changing pie that solves the sweet potato versus pecan debate perfectly!
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Pairing
These are my favorite dishes to serve with Sweet Potato Pecan Pie

Sweet Potato Pecan Pie
Equipment
- 1 9-inch pie pan (Glass or ceramic)
- 2 Large mixing bowls (One for sweet potato filling, one for pecan topping)
- 1 Potato masher or fork (For mashing sweet potatoes)
- 1 Whisk or hand mixer (For mixing filling and topping)
- 1 Baking sheet (To catch drips when roasting sweet potatoes and baking pie)
- 1 Wire rack (For cooling pie)
Ingredients
Sweet Potato Filling
- 2 cups Mashed sweet potatoes - Roasted and scooped
- ¾ cup Granulated sugar
- 2 Eggs beaten
- ½ cup Evaporated milk - Can substitute coconut milk for dairy-free
- 4 tablespoon Butter melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ¼ teaspoon Ground ginger
- ¼ teaspoon Salt
Pecan Topping
- 1 cup Pecans chopped
- ½ cup Brown sugar packed
- ½ cup Light corn syrup - Can swap with maple syrup or honey
- 2 tablespoon Butter melted
- 1 Egg beaten
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
Crust
- 1 Unbaked 9-inch pie crust - Homemade or store-bought
Optional Add-ins
- 1–2 teaspoon Orange zest - Adds brightness
- 2 tablespoon Bourbon - Adult version
- ¼ cup Mini marshmallows - Add on top last 5 minutes for kids
Instructions
- Roast sweet potatoes until soft and caramelized to enhance natural sweetness
- Mash roasted sweet potatoes and mix with sugar, eggs, milk, butter, and spices
- Pour sweet potato filling into unbaked pie crust and smooth evenly
- Combine pecans with sugar, corn syrup, butter, egg, and vanilla, then layer on pie
- Bake pie until center is set, then cool 3–4 hours before slicing

















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