If there’s one dessert that perfectly captures the cozy comfort of the holidays, it’s a classic Sweet Potato Pie with Pecan Praline Crunch. This recipe blends the creamy, spiced warmth of traditional sweet potato pie with a decadent, caramelized pecan topping that adds a delightful crunch to every bite. It’s an heirloom-worthy dessert that feels both homey and elegant—ideal for Thanksgiving, Christmas, or any special gathering.
I grew up eating sweet potato pie at nearly every family gathering, especially around the holidays. My grandmother would make it with just the right amount of spice and sweetness. A few years ago, I decided to add my own twist by topping it with a praline-inspired pecan crunch, and it was a game changer. The nutty, buttery topping perfectly complements the silky sweet potato filling and brings an irresistible texture contrast.
This pie isn’t just good—it’s legendary. It will disappear quickly, so consider making two!
Why You’ll Love Sweet Potato Pie with Pecan Praline Crunch
- Classic Flavor with a Twist: Combines the beloved flavor of sweet potato pie with the crunch of a pecan praline topping.
- Perfect Holiday Dessert: A stunning and crowd-pleasing addition to any festive table.
- Make-Ahead Friendly: Can be prepared a day in advance and served chilled or at room temperature.
- Great Texture Contrast: Creamy base and crunchy topping in every bite.
- Easy to Customize: Use store-bought or homemade crust, and adjust spice levels to your taste.
Ingredients You’ll Need
For the Sweet Potato Filling:
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
Roast or boil the sweet potatoes until soft, then mash until smooth. - 1 cup granulated sugar
- ½ cup brown sugar
Adds depth and caramel notes. - ½ cup evaporated milk
Creates a creamy, rich texture. - 2 large eggs
Bind the filling and help it set. - 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 unbaked pie crust (store-bought or homemade)
9-inch crust recommended.
For the Pecan Praline Crunch:
- 1 cup chopped pecans
Toasted, if desired, for added flavor. - ½ cup brown sugar
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ½ teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie pan and crimp the edges. Set aside. - Make the Sweet Potato Filling
- In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, and salt.
- Use a hand mixer or whisk to blend until completely smooth. The mixture should be creamy with no lumps.
- Assemble the Pie
- Pour the sweet potato filling into the prepared pie crust.
- Smooth the top with a spatula or the back of a spoon.
- First Bake
- Bake the pie for 45 minutes. The filling will begin to set but should still jiggle slightly in the center.
- Make the Pecan Praline Crunch
- While the pie is baking, melt the butter in a small saucepan over medium heat.
- Stir in brown sugar, flour, vanilla, and salt.
- Cook for 2–3 minutes, just until the mixture thickens slightly and is well combined.
- Remove from heat and fold in the chopped pecans.
- Top the Pie and Bake Again
- After 45 minutes, carefully remove the pie from the oven.
- Spoon the pecan praline mixture evenly over the top of the partially baked pie.
- Return to the oven and bake for an additional 15 minutes, or until the topping is bubbly and golden.
- Cool and Serve
- Allow the pie to cool completely on a wire rack before slicing.
- This helps the filling fully set and the topping to firm up.
- Serve at room temperature or chilled.
Serving and Storage Tips
Serving Suggestions:
- Serve as-is or with a dollop of whipped cream.
- Pairs beautifully with a scoop of vanilla bean ice cream.
- Add a sprinkle of cinnamon on top for extra flair.
Storage:
- Store leftovers covered in the refrigerator for up to 4 days.
- Bring to room temperature or gently reheat before serving.
Freezing:
- You can freeze the fully baked pie for up to 2 months.
- Wrap tightly in foil and place in a freezer-safe bag.
- Thaw overnight in the refrigerator and bring to room temperature before serving.
Helpful Notes
- Room Temperature Ingredients: For the smoothest filling, ensure eggs, milk, and sweet potatoes are at room temp.
- Flaky Crust Tip: For a golden, crispy bottom, brush the crust with a light egg wash before filling.
- Crust Shielding: If the crust edges brown too quickly, cover them loosely with foil or a pie shield.
- Texture Boost: Toast the pecans in the oven for 5 minutes before mixing for extra crunch and flavor.
- Spice Level: Feel free to add ground ginger or cloves for a more complex spice profile.
Frequently Asked Questions
- Can I use canned sweet potatoes or yams?
Yes, just make sure to drain and mash well. Avoid canned sweet potatoes in syrup. - Can I make this pie in advance?
Absolutely! It's even better the next day as the flavors meld together. - How do I know when the pie is done?
The edges will be set and the center should jiggle slightly. A knife inserted 1 inch from the center should come out clean. - Can I make this without the topping?
Yes! You’ll have a classic sweet potato pie—still delicious and smooth. - Can I use a graham cracker crust?
You can, but the pie may be slightly looser in texture. Bake it on a baking sheet to prevent soggy bottoms.
Final Thoughts
This Sweet Potato Pie with Pecan Praline Crunch is the kind of dessert that brings people together. It captures everything we love about fall and holiday baking: warm spices, creamy texture, buttery crunch, and rich flavors that linger in the best way.
I’ve made this pie dozens of times, and it never disappoints. Whether it’s the star of your holiday table or just a weekend baking project, it’s sure to win over anyone who takes a bite. Tag your creation with #SweetPotatoPralinePie—I’d love to see your version!
Sweet Potato Pie with Pecan Praline Crunch
Ingredients
Sweet Potato Filling:
- 2 cups mashed sweet potatoes about 2 medium sweet potatoes
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 unbaked pie crust store-bought or homemade, 9-inch
Pecan Praline Crunch:
- 1 cup chopped pecans
- ½ cup brown sugar
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Place pie crust into a 9-inch pie pan.
- In a large bowl, mix sweet potatoes, sugars, evaporated milk, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
- Pour filling into pie crust and smooth the surface.
- Bake for 45 minutes.
- While baking, prepare the topping: melt butter in a saucepan, stir in brown sugar, flour, vanilla, and salt. Cook 2–3 minutes until thickened.
- Fold in chopped pecans and remove from heat.
- After 45 minutes, remove pie and sprinkle praline topping evenly over it.
- Return to oven and bake another 15 minutes, until topping is golden and bubbling.
- Let cool completely before slicing.
Notes
- Use room-temperature ingredients for a smoother filling.
- For a flakier crust, brush the dough with egg wash before baking.
- Store in the fridge up to 4 days or freeze up to 2 months.
- Serve with whipped cream or vanilla ice cream.
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