Sweet Potato Pie with Pecan Praline Crunch
This Sweet Potato Pie with Pecan Praline Crunch is a decadent twist on a Southern classic. The silky, spiced sweet potato filling is topped with a golden, buttery pecan praline crunch that bakes to crispy perfection. Ideal for holiday gatherings and make-ahead desserts.
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.