Sweet Potato Pie with Pecan Praline Crunch

Introduction

There’s something truly magical about a dessert that combines creamy, spiced sweet potato filling with a crunchy, caramelized pecan topping. This Sweet Potato Pie with Pecan Praline Crunch is the ultimate celebration of fall flavors, offering a perfect balance of sweetness, spice, and texture. Whether it’s a festive holiday table or a cozy family dinner, this pie is guaranteed to impress both visually and on the palate. It’s a dessert that feels classic yet elevated, delivering that “wow” factor in every slice.

My recipe story

This recipe was inspired by childhood memories of visiting my grandmother’s kitchen during the holidays. She always had a sweet potato pie cooling on the windowsill, the aroma of nutmeg and cinnamon filling the house. Over the years, I wanted to put a personal spin on it, adding a pecan praline crunch for an irresistible texture contrast. This modern twist retains the heart of the classic pie while giving it an elegant, crowd-pleasing upgrade.

Ingredient breakdown

The star of this dessert is, of course, the sweet potato filling. I recommend using fresh, roasted sweet potatoes for the best flavor, as canned versions often lack depth and texture. The filling combines both granulated and brown sugar to create a subtle caramelized sweetness, while a touch of cinnamon, nutmeg, and vanilla extract enhances the natural earthiness of the sweet potatoes. Adding heavy cream and eggs ensures a smooth, custard-like consistency that sets beautifully in the pie crust.

The pecan praline topping is simple yet decadent. Butter, brown sugar, and a hint of cream come together to create a sticky, glossy coating that binds the chopped pecans into crunchy clusters. This topping not only provides texture but also a rich, nutty flavor that perfectly complements the creamy filling beneath.

Finally, a classic buttery pie crust forms the base. You can opt for store-bought for convenience or make a homemade version for a flakier, more flavorful result. The crust should be blind-baked slightly to prevent sogginess, especially with a custard-based filling.

Equipment you’ll need

• 9-inch pie pan
• Mixing bowls (various sizes)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Whisk
• Baking sheet (for blind-baking crust and pecan topping)
• Oven
• Cooling rack

Step-by-step directions

Step 1: Prepare the sweet potatoes. Preheat your oven to 400°F (200°C). Wash and pierce medium sweet potatoes with a fork, then place them on a baking sheet. Roast for 45–50 minutes, or until tender. Let them cool slightly, then peel and mash until smooth. This process brings out their natural sweetness and ensures a creamy filling.

Step 2: Preheat and prepare the crust. Reduce oven temperature to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie pan. Trim the edges and crimp as desired. Line the crust with parchment paper and fill with pie weights or dried beans. Blind-bake for 12–15 minutes to prevent a soggy bottom, then remove weights and parchment.

Step 3: Make the sweet potato filling. In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, heavy cream, vanilla extract, cinnamon, and nutmeg. Whisk thoroughly until smooth and creamy, ensuring no lumps remain. Taste and adjust spices if desired for a perfectly balanced filling.

Step 4: Assemble the pie. Pour the sweet potato mixture into the pre-baked pie crust, smoothing the top with a spatula. Make sure the filling is evenly distributed to ensure consistent baking. This step sets the stage for a perfectly uniform pie slice once baked.

Step 5: Bake the pie. Place the pie in the oven at 350°F (175°C) for 45–50 minutes, or until the filling is set but still slightly wobbly in the center. Overbaking may cause cracking, so check with a toothpick inserted in the center—it should come out mostly clean with a few crumbs.

Step 6: Prepare the pecan praline topping. While the pie bakes, melt butter in a small saucepan over medium heat. Add brown sugar and a splash of cream, stirring constantly until smooth and bubbly. Remove from heat and fold in chopped pecans. Let the mixture cool slightly until it thickens but is still pourable.

Step 7: Top and finish. Once the pie is baked and slightly cooled, evenly spread the pecan praline mixture over the top. Allow it to cool completely at room temperature or refrigerate for at least 2 hours to set the topping. This ensures a crunchy, glossy finish that contrasts beautifully with the creamy filling.

Variations & substitutions

You can switch up this recipe to suit your preferences or dietary needs. For a gluten-free version, use a gluten-free pie crust. Coconut cream can replace heavy cream for a dairy-free alternative, and maple syrup or coconut sugar can be used instead of granulated sugar for a natural sweetness. For extra flavor, a splash of bourbon or rum in the filling adds warmth, while a dash of ginger or allspice can intensify the spice profile.

Expert tips & troubleshooting

Storage, freezing & make-ahead

This pie can be stored in the refrigerator for up to 4 days, tightly wrapped or in an airtight container. For longer storage, freeze the pie without the pecan topping for up to 2 months. When ready to serve, thaw overnight in the fridge and add the pecan praline topping fresh. You can also prepare the filling a day ahead and bake it the next day, which is perfect for holiday meal prep or busy weekends.

Serving ideas & pairings

Serve slices of this sweet potato pie with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a more indulgent presentation, drizzle a little caramel or chocolate sauce over the top. Pair with a hot cup of coffee, chai tea, or mulled cider for a cozy experience. The pie also pairs beautifully with roasted nuts or a light dusting of powdered sugar for an extra festive touch.

FAQ

Q1: Can I use canned sweet potatoes instead of fresh?
A: Yes, but fresh roasted sweet potatoes yield a richer flavor and creamier texture. If using canned, make sure they are plain, not sweetened or spiced.

Q2: How do I prevent the pie crust from getting soggy?
A: Blind-bake the crust before adding the filling. This creates a protective barrier and ensures a crisp bottom layer.

Q3: Can I make this pie vegan?
A: Absolutely. Substitute coconut cream for heavy cream, flax eggs for regular eggs, and use a vegan pie crust. The flavor remains deliciously rich.

Q4: What if my pecan praline topping is too runny?
A: Let it cool slightly before spreading, and if needed, cook a few extra minutes to thicken the mixture without burning.

Q5: Can I freeze the baked pie with the topping?
A: It’s better to freeze without the pecan topping. Add the topping fresh after thawing for optimal texture and crunch.

Final thoughts

This Sweet Potato Pie with Pecan Praline Crunch is the ultimate blend of creamy, spiced filling and crunchy, caramelized topping. It’s a dessert that embodies comfort, elegance, and nostalgia all at once. Whether you’re serving it for a special occasion or simply indulging in a weekend treat, it’s sure to leave a lasting impression. With these tips, variations, and expert tricks, you’ll have a foolproof recipe to delight family and friends for years to come.

Sweet Potato Pie with Pecan Praline Crunch

---

• Author: Sarah White
• Total Time: 1 hour 10 minutes
• Yield: 8 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Creamy spiced sweet potato filling topped with a crunchy pecan praline. Perfect for holidays or cozy dessert moments.

---

Ingredients

• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
• 1 cup granulated sugar

• 1/2 cup brown sugar

• 1/2 cup unsalted butter, melted
• 2 large eggs

• 1/2 cup heavy cream

• 1 tsp vanilla extract
• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1 9-inch pie crust, pre-baked
• 1/2 cup chopped pecans

• 1/4 cup unsalted butter (for topping)

• 1/2 cup brown sugar (for topping)
• 2 tbsp heavy cream (for topping)
  

---

Instructions

1. Preheat the oven to 400°F (200°C). Roast sweet potatoes until tender, then peel and mash until smooth.
2. Reduce the oven to 350°F (175°C). Fit pie crust into a 9-inch pan, trim edges, and blind-bake for 12–15 minutes.

3. In a bowl, mix mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, heavy cream, vanilla, cinnamon, and nutmeg until smooth.

4. Pour filling into the pre-baked crust and smooth the top evenly.
5. Bake pie at 350°F (175°C) for 45–50 minutes, until set but slightly wobbly in the center.

6. For topping, melt butter in a saucepan, add brown sugar and cream, then stir in chopped pecans until coated.

7. Let topping cool slightly, then spread evenly over baked pie. Chill at least 2 hours before serving.
   

Notes

Roast sweet potatoes with skins on for extra flavor. Pie can be stored in the fridge up to 4 days or frozen without topping for 2 months. Serve with whipped cream or ice cream for best results.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American