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A golden-brown sweet potato pie with bubbling caramelized pecan topping, fresh out of the oven. The glossy topping glistens under warm kitchen lighting

Sweet Potato Pecan Pie Recipe

This Southern-style sweet potato pie is creamy, spiced, and finished with a buttery caramelized pecan topping for a crunchy, sweet contrast. A true holiday favorite!
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Additional Time 10 minutes
Total Time 1 hour 50 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 519
Ingredients Equipment Method

Ingredients
  

  • 1 9 inch unbaked pie crust
  • 2 cups cooked and mashed sweet potatoes
  • 2 eggs
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ⅔ cups light cream
  • 3 tablespoons butter softened
  • ⅔ cup packed brown sugar
  • ⅔ cup chopped peca

Equipment

  • Oven
  • Mixing bowls
  • Whisk or hand mixer
  • 9-inch pie dish
  • Fork (to test potatoes)
  • Broiler (for pecan topping)

Method
 

Bake the sweet potatoes:
  1. Preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake until soft (40-50 minutes). Let cool, then peel and mash until smooth.
    A rustic kitchen scene with whole sweet potatoes on a baking sheet, freshly roasted with steam rising. A fork rests beside them, ready to pierce the soft skin.
Make the sweet potato filling:
  1. Reduce oven temperature to 350°F (175°C).
  2. In a large bowl, whisk together eggs and mashed sweet potatoes.
    A large mixing bowl filled with smooth, mashed sweet potatoes. A whisk is halfway submerged as warm spices and light cream are being stirred in. A small dish of cinnamon and cloves sits nearby.
  3. Stir in white sugar, salt, cinnamon, ginger, cloves, and light cream until well combined.
  4. Pour the filling into the unbaked pie crust.
Bake the pie:
  1. Bake for 45-55 minutes, or until a knife inserted near the edge comes out clean. Let cool on a wire rack.
Make the caramelized pecan topping:
  1. In a small bowl, mix butter, brown sugar, and chopped pecans.
    A small bowl filled with chopped pecans mixed with melted butter and brown sugar. A wooden spoon is lifting a spoonful of the sticky mixture.
  2. Spoon over the cooled pie evenly.
  3. Broil 5 inches from heat for about 3 minutes, until bubbling. Watch closely to avoid burning.
  4. Let cool before serving.
    A golden-brown sweet potato pie with bubbling caramelized pecan topping, fresh out of the oven. The glossy topping glistens under warm kitchen lighting