Description
A creamy spiced sweet potato pie topped with a buttery pecan praline crunch—comforting, nostalgic and ideal for holiday dessert tables.
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)
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the sweet potato filling: in a large bowl, combine mashed sweet potatoes, granulated sugar, milk, eggs, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Beat until smooth.
- Pour the filling into the unbaked pie crust and spread evenly.
- Prepare the pecan praline topping: in a separate bowl mix brown sugar, flour, softened butter, and chopped pecans until crumbly.
- Sprinkle the praline mixture evenly over the sweet potato filling.
- Bake the pie for 45‑50 minutes or until filling is set and the topping is golden brown.
- Allow the pie to cool completely before slicing and serving.
Notes
- You can swap sweet potatoes for pumpkin for a pumpkin praline variation.
- Add a splash of bourbon to the filling or topping for extra depth.
- If you prefer a lighter topping, skip the praline and add whipped cream instead.
- Use pre‑made crust to save time, or double the crust recipe if you like extra crust edges.
- The pie tastes even better the next day once flavors settle.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Southern
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 500‑550 kcal
- Sugar: 30‑40 g
- Sodium: 300‑400 mg
- Fat: 25‑35 g
- Saturated Fat: 10‑15 g
- Unsaturated Fat: 10‑20 g
- Trans Fat: 0‑1 g
- Carbohydrates: 60‑70 g
- Fiber: 3‑5 g
- Protein: 5‑8 g
- Cholesterol: 70‑100 mg
