Name: Sweet Potato Pie with Pecan Praline Crunch
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American / Southern
Ingredients: For the filling: 2 cups mashed sweet potatoes (≈ 2 medium sweet potatoes); 1 cup granulated sugar; ½ cup milk; 2 eggs; ¼ cup unsalted butter, melted; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; For the pecan praline crunch topping: ½ cup light brown sugar, packed; ⅓ cup all‑purpose flour; ⅓ cup unsalted butter, softened; 1 cup chopped pecans; For the crust: 1 unbaked 9‑inch pie crust (homemade or store‑bought)

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There’s nothing that fills my kitchen with warmth quite like the scent of sweet potato pie baking in the oven. This recipe takes the classic pie I grew up with and adds a delicious twist — a sweet, crunchy pecan praline topping that takes it over the top. It’s a dessert I love to bring to holiday tables because it’s both nostalgic and special.

Sweet Potato Pie with Pecan Praline Crunch

Why You’ll Love This Recipe

I love this recipe because it combines creamy, spiced sweet potato filling with a buttery, nutty topping that adds texture and flavor. It feels like two desserts in one — a silky pie and a candied pecan crunch. This pie also keeps well, which makes it easy to make ahead of time for gatherings. When I serve it, it always gets rave reviews and second helpings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sweet potato filling:

2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
1 cup granulated sugar
1/2 cup milk
2 eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

For the pecan praline crunch:

1/2 cup light brown sugar, packed
1/3 cup all-purpose flour
1/3 cup unsalted butter, softened
1 cup chopped pecans

For the crust:

1 unbaked 9-inch pie crust (homemade or store-bought)

Directions

I start by preheating the oven to 350°F (175°C).
In a large bowl, I combine the mashed sweet potatoes, sugar, milk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt. I beat everything together until smooth.
I pour the filling into the unbaked pie crust and spread it evenly.
In a separate bowl, I mix together the brown sugar, flour, butter, and pecans until crumbly.
I sprinkle the pecan mixture evenly over the sweet potato filling.
I bake the pie for 45–50 minutes, or until the center is set and the topping is golden brown.
I let the pie cool completely before slicing and serving.

Servings and timing

This recipe makes about 8 servings. The pie takes around 20 minutes to prepare and about 50 minutes to bake, so I usually allow 1 hour and 10 minutes from start to finish. Cooling time is additional, so I like to make it a few hours ahead of when I plan to serve it.

Variations

Sometimes I swap sweet potatoes for pumpkin to create a pumpkin praline pie. I’ve also added a splash of bourbon to the filling for extra depth, and it pairs beautifully with the pecans. If I’m baking for those who prefer a lighter topping, I skip the praline and top the pie with whipped cream instead.

storage/reheating

I store the pie covered in the refrigerator for up to 4 days. When I want to serve it warm, I reheat slices in the oven at 300°F for about 10 minutes. It also freezes well — I wrap the pie tightly in foil and freeze it for up to 2 months. I thaw it in the fridge overnight before reheating.

FAQs

Can I use canned sweet potatoes for this recipe?

Yes, I can use canned sweet potatoes, but I make sure they’re drained and mashed well before adding to the filling.

Can I make the pie ahead of time?

I often bake the pie a day in advance. It tastes even better the next day once the flavors have settled.

Do I have to blind bake the crust?

No, I don’t blind bake the crust for this recipe since the filling and topping bake together. The crust still comes out golden and crisp.

Can I use a store-bought pie crust?

Yes, I often use a store-bought crust when I want to save time, and it works just as well as homemade.

How do I know when the pie is done?

I check the center — it should be set and not jiggly. A knife inserted near the center should come out clean.

Conclusion

Sweet Potato Pie with Pecan Praline Crunch is one of those desserts that makes any meal feel festive and complete. I love the balance of creamy filling and crunchy topping, and it’s a pie I look forward to baking every holiday season. Whether I serve it warm with a dollop of whipped cream or chilled from the fridge, it always reminds me why sweet potato pie will forever be a favorite.