Sweet potato pecan pie blends two beloved fall desserts into one irresistible treat, and it’s easier to make than you might think.
This post was originally published in October 2017. I’ve updated the photos and added details, but the recipe is unchanged.
If you make only one dessert from this collection, make this pie. It’s a creamy, lightly spiced sweet potato base finished with a sticky, crunchy pecan top—two classic pies combined into a single standout dessert.
Serve it for Thanksgiving, Christmas, or any cozy autumn morning when pie feels like the right choice. No matter the occasion, this sweet potato pecan pie is sure to please.
Why you’ll love this pie:
- Simple to prepare and requires no special equipment.
- Uses common, easy-to-find ingredients.
- Can be made a day ahead and refrigerated, freeing up oven space on a holiday.
Sweet potato pecan pie, step by step
This pie is straightforward, especially if you use a store-bought crust; however, you can certainly make your own crust if you prefer. Roll the dough to an 11-inch circle, fit it into a 9-inch pie plate, flute the edges, and chill the crust while you prepare the fillings.
Baker’s tip: Avoid stretching the crust when pressing it into the pan, as stretched dough will shrink during baking. Instead, gently ease the crust into place by lifting and allowing it to drape naturally into the plate.
For the sweet potato layer, mash baked sweet potatoes (you can bake or microwave them), then combine the mashed sweet potato with butter, light brown sugar, granulated sugar, heavy cream, an egg yolk, vanilla, salt, and warm spices. Beat the mixture until smooth and set it aside.
Make the pecan topping by mixing granulated sugar, dark corn syrup, melted butter, vanilla, cinnamon, and a pinch of salt. Beat briefly until the mixture is thick and somewhat opaque, then fold in the chopped pecans.
To assemble, spread the sweet potato filling into the chilled crust, level the top, and pour the pecan mixture over it. Bake at 325°F for about 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the pie to cool at least 30 minutes before serving.
If you prefer to bake ahead, cool the pie to room temperature, cover it, and refrigerate for up to 3 days. Serve with whipped cream or a scoop of ice cream, or simply enjoy a slice with a cup of coffee.
Other fall desserts to try
Cinnamon Apple Pie
Sweet Potato Cake
Pumpkin Cheesecake Brownie Pie
Chocolate Chip Pie
Chocolate Pumpkin Cheesecake
Did you bake this sweet potato pecan pie? Share a photo on Instagram and tag @theitsybitsykitchen so your creation can be seen and enjoyed.
Sweet potato pecan pie combines two classic favorites into one delicious Thanksgiving dessert.
Dessert
American
- single pie crust for a 9-inch pie
- 2 to 3 sweet potatoes, baked and peeled (about 1 cup mashed)
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons granulated sugar
- 1 egg yolk
- 1 tablespoon heavy cream
- 1 tablespoon unsalted butter, at room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon nutmeg
- 3/4 cup granulated sugar
- 3/4 cup dark corn syrup
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3/4 cup chopped pecans
- whipped cream, for serving
- Roll dough to an 11-inch circle and carefully transfer to a 9-inch pie pan. Press into the pan, flute the edges, trim excess, and refrigerate while preparing the filling.
- Preheat the oven to 325°F (163°C).
- In a large mixing bowl combine mashed sweet potato, brown sugar, granulated sugar, egg yolk, heavy cream, butter, vanilla, salt, and spices. Beat on medium speed until smooth, about 2 minutes. Set aside.
- Combine granulated sugar, dark corn syrup, melted butter, vanilla, cinnamon, and salt in a medium bowl. Beat on low until thick and opaque, about 1 minute. Scrape the bowl and beat briefly more, then fold in the pecans.
- Spoon the sweet potato mixture into the chilled pie crust and smooth the top. Pour the pecan mixture over the sweet potato layer.
- Bake for 1 hour and 45 minutes, until a toothpick inserted in the center comes out clean. Cool at least 30 minutes before serving. Serve with whipped cream if desired.
- When fitting the crust into the pie pan, avoid stretching it. Gently press and let it settle into place to prevent shrinking while baking.
- Let the pie cool at least 30 minutes before slicing. To bake ahead, cool to room temperature, cover, and refrigerate for up to 3 days.
Adapted from Stop and Smell the Rosemary.