I’ll never forget the first time I tasted Sweet Potato Pecan Pie at my aunt’s Thanksgiving gathering. The moment that silky sweet potato filling met the crunchy pecan topping, I knew I’d discovered something magical. This fusion dessert combines everything we love about two Southern classics – the creamy comfort of sweet potato pie and the irresistible caramelized crunch of pecan pie.

What makes this recipe so special is how perfectly balanced it is. The earthy sweetness of the potatoes plays beautifully with the nutty richness of the pecans, while that maple-kissed topping adds just the right amount of sticky indulgence. I’ve spent years perfecting this recipe, tweaking ratios until I achieved what I think is pie perfection – not too sweet, with a texture that’s simultaneously smooth and satisfyingly crunchy.

This pie has become my go-to for holiday gatherings, especially Thanksgiving when I want to wow my guests with something familiar yet excitingly different. It’s the kind of dessert that disappears fast, with everyone asking for “just one more sliver.” The best part? It comes together almost as easily as traditional sweet potato pie, with just a few extra steps that make all the difference.

Table of Contents

Why You’ll Love This Sweet Potato Pecan Pie Recipe

Trust me, once you try this recipe, it’ll become your new holiday staple. Here’s why everyone adores this sweet potato pecan pie:

The perfect texture combo: Silky smooth sweet potato filling meets that irresistible pecan crunch – it’s like two desserts in one!
Foolproof preparation: No fancy techniques needed – just mix, pour, and bake. Even beginner bakers nail this every time.
Holiday showstopper: The golden pecans glistening with maple syrup make it almost too pretty to eat (almost!).
Better than traditional pies: It’s less cloyingly sweet than regular pecan pie but more exciting than plain sweet potato pie.
Crowd-pleasing magic: I’ve never brought leftovers home from any potluck – it disappears that fast!

Seriously, this pie solves the “which dessert to make” dilemma for every special occasion. Your family will beg you to make it year after year!

Ingredients for Sweet Potato Pecan Pie

Here’s everything you’ll need to create this showstopping pie. I’ve included exact measurements to ensure your pie turns out perfect every time:

1 9-inch unbaked pie crust: Homemade or store-bought works great – just make sure it’s chilled before using.
2 cups mashed sweet potatoes: Canned is convenient, but roasting fresh sweet potatoes adds incredible depth of flavor.
3/4 cup granulated sugar: This balances the natural sweetness of the potatoes without overpowering them.
1/2 teaspoon salt: Don’t skip this! It enhances all the flavors beautifully.
2 large eggs: Room temperature eggs blend more smoothly into the filling.
4 tablespoons melted butter: Use unsalted butter to control the saltiness.
1/2 cup milk: Whole milk gives the creamiest texture, but any milk works.
1 teaspoon vanilla extract: Pure vanilla adds that warm, comforting aroma.
1/2 teaspoon ground cinnamon: A classic spice that pairs perfectly with sweet potatoes.
1/4 teaspoon ground nutmeg: Just a pinch adds warmth without being overwhelming.
1 cup pecan halves: Look for fresh, plump pecans for the best crunch.
1/2 cup packed brown sugar: The molasses notes in brown sugar deepen the flavor.
1/4 cup maple syrup: Real maple syrup creates that signature sticky topping.

Pro tip: For the best results, use high-quality ingredients, especially when it comes to the pecans and maple syrup. They really make the difference!

Ingredient Notes and Substitutions

Don’t stress if you’re missing something – this recipe is pretty flexible! Here are some easy swaps:

Sweet potatoes: If using fresh, roast them until fork-tender, then peel and mash. Canned works in a pinch – just drain well.
Pecans: Toast them first for extra flavor! Spread on a baking sheet at 350°F for 5-7 minutes, watching closely.
Maple syrup: Honey or dark corn syrup can work as substitutes, though the flavor will be slightly different.
Milk: Any type works – almond, oat, or even coconut milk adds its own unique twist.
Spices: Feel free to add a pinch of ginger or cloves for more warmth.

Remember, while substitutions are fine, sticking to the original ingredients gives you that classic flavor everyone loves!

Equipment Needed for Sweet Potato Pecan Pie

You won’t need anything fancy to make this pie—just the basics! Grab a 9-inch pie dish, a couple of mixing bowls, a whisk, a measuring cup and spoons, and of course, your oven. A spatula and a small bowl for the pecan topping will come in handy too!

How to Make Sweet Potato Pecan Pie

Okay, let’s make this dreamy pie together! First things first – preheat your oven to 350°F (175°C). While it’s warming up, let’s prepare our pie crust. Gently press it into your 9-inch pie dish, making sure it’s snug in the corners with a little overhang. No need to be perfect here – rustic is charming!

Now for the filling – my favorite part! In a big bowl, whisk together your mashed sweet potatoes, granulated sugar, and salt until smooth. Crack in those eggs one at a time, whisking well after each. The mixture should look silky and uniform. Next, stream in the melted butter while stirring, followed by the milk and vanilla. Finally, sprinkle in your cinnamon and nutmeg. Mix just until combined – overmixing makes the filling tough.

Pour this gorgeous orange mixture into your waiting crust. Smooth the top with a spatula, then artfully arrange your pecan halves over the surface. In a small bowl, mix the brown sugar and maple syrup until it looks like wet sand. Carefully drizzle this over the pecans – it’ll create that irresistible caramelized topping as it bakes.

Slide your masterpiece into the oven for 50-60 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle (like custard), and the crust is golden brown. Let it cool completely on a rack – I know it’s hard to wait, but this helps the filling set perfectly!

Tips for Perfect Sweet Potato Pecan Pie

After making this pie countless times, here are my can’t-miss secrets:

Chill before slicing: Pop the cooled pie in the fridge for 2 hours – the filling firms up beautifully for clean cuts.
Blind bake if concerned: If your oven runs hot, bake the empty crust for 10 minutes first to prevent soggy bottoms.
Watch the pecans: If they’re browning too fast, tent loosely with foil for the last 15 minutes.
The jiggle test: The center should wobble slightly when shaken – it’ll firm as it cools.
Room temp eggs: They incorporate better and help prevent lumps in your filling.

Follow these tips, and you’ll have a pie that looks and tastes absolutely professional!

Variations of Sweet Potato Pecan Pie

Oh, the possibilities! This sweet potato pecan pie is like a blank canvas for your dessert dreams. Here are some of my favorite twists that keep things exciting:

Spice it up: Add 1/4 teaspoon each of ginger and cloves to the filling for extra warmth – perfect for holiday gatherings!
Nutty alternatives: Try walnuts or hazelnuts instead of pecans for a different crunch. Toasted almonds work surprisingly well too.
Boozy kick: Stir 2 tablespoons bourbon into the filling – it deepens all the flavors beautifully.
Caramel drizzle: After baking, zigzag warm caramel sauce over the top for next-level indulgence.
Mini pies: Use muffin tins for adorable individual portions – just reduce baking time to 25-30 minutes.

The best part? You can make this recipe your own while keeping its soul intact. Happy experimenting!

Serving Suggestions for Sweet Potato Pecan Pie

This pie shines all on its own, but oh, what a difference the right accompaniments make! A dollop of fresh whipped cream melts dreamily into the warm spices. My personal favorite? A scoop of vanilla ice cream that slowly pools around each slice. For a simpler touch, just dust with powdered sugar – it’s like edible snow on those gorgeous pecans!

Storing and Reheating Sweet Potato Pecan Pie

Got leftovers? Cover the pie tightly with plastic wrap or foil and store it in the fridge for up to 4 days. To reheat, pop individual slices in a 300°F oven for 10 minutes—just until warm. Avoid the microwave; it makes the crust soggy and ruins that perfect texture!

Sweet Potato Pecan Pie FAQs

Q1. Can I make sweet potato pecan pie ahead of time?
Absolutely! That’s what makes this pie so perfect for holidays. You can bake it 1-2 days in advance and store it covered in the fridge. The flavors actually deepen overnight! Just bring it to room temperature before serving or warm slightly in the oven.

Q2. How do I know when my sweet potato pecan pie is done?
The telltale signs are golden brown crust edges and pecans, with the center having a slight jiggle (like set custard) when gently shaken. If you insert a knife near the center, it should come out mostly clean with just a few moist crumbs – no wet batter!

Q3. Can I freeze sweet potato pecan pie?
Yes! Wrap cooled pie tightly in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving. The texture stays remarkably good, though I recommend adding fresh pecans on top after thawing for better crunch.

Q4. Why did my pie filling crack?
Don’t panic – it’s usually from overbaking or cooling too quickly. Next time, try reducing oven temp by 25°F and let the pie cool gradually in the turned-off oven with the door ajar for 30 minutes before removing.

Q5. Can I use yams instead of sweet potatoes?
Technically yes, but they’re much sweeter and moister. If using yams, reduce sugar by 1/4 cup and milk by 2 tablespoons to balance the texture. True sweet potatoes give the best results though!

Nutritional Information for Sweet Potato Pecan Pie

Here’s the scoop on what’s in each delicious slice (based on 8 servings): about 420 calories, 19g fat (6g saturated), 59g carbs, 3g fiber, and 5g protein. Remember, these are estimates – your exact numbers might vary depending on brands and how generous you are with those pecans! While it’s definitely a treat, those sweet potatoes do pack some vitamin A and fiber. Everything in moderation, right? Now go enjoy that slice!

Share Your Sweet Potato Pecan Pie Experience

Did you make this showstopping pie? I’d love to hear how it turned out! Snap a pic of your masterpiece and tag me – I live for those golden pecan close-ups. Leave a comment below with your twists or tips, or just tell me how many slices disappeared at your gathering. Happy baking, friends!