Sweet potato pecan pie combines two classic fall desserts into one amazing treat. And it’s so easy to make you won’t believe it!
This post was originally published in October 2017. I’ve updated the photos and added more information to the post but the recipe remains the same.
OMG! This is my first updated post. I couldn’t tolerate the original photos so I had to give this beauty a facelift because, if you make one dessert from this blog, MAKE IT THIS PIE!
That’s strange for me to say because I’m so much more a cake person than a pie person. But oooohhhh baby. This pie! A creamy and lightly spiced sweet potato layer topped with a sticky-sweet, crunchy pecan layer. It’s two classic pies combined into one perfect dessert.
Serve it for Thanksgiving, for Christmas, for breakfast one stormy day in October when you skipped your morning oatmeal so you could take pictures during the only good light you saw all day. (That last one might only apply to me.)
Whenever you serve this sweet potato pecan pie, though, it will be a hit.
Why you’ll love this sweet potato pecan pie:
- It’s easy to make and doesn’t require any special equipment
- The ingredients are all simple and easy to find
- You can make it the day before and store it in the fridge so you don’t take up oven space on a holiday
Sweet potato pecan pie, step by step
Like so many pies, this sweet potato pecan pie is super simple to make—especially if you buy your pie crust rather than make it. I opted to do that because I really don’t like making my own crust. But you certainly can make your own crust if you prefer!
First, roll out your crust to an 11-inch circle, fit it into a 9-inch pie plate and flute the edges. Pop the crust into the fridge to chill while you make the filling.
Baker’s tip: When working with pie crust, take care not to stretch the crust when you’re fitting it into the pie plate—if you stretch the crust, it will shrink when it bakes. Instead, work the crust into the bottom of the plate by lifting the edges gently and allowing it to drape naturally.
For the sweet potato layer, combine mashed baked sweet potato (bake them in the oven or the microwave—it doesn’t matter) with butter, sugar, heavy cream, egg yolk, and some spices in a mixing bowl and beat them until they’re smooth. Set that aside.
Combine sugar, dark corn syrup, vanilla, cinnamon, and melted butter in a mixing bowl and beat (with clean beaters!) until it’s thick. Fold in the pecans with a rubber spatula.
And that’s it for the filling! See how easy it is? Next you’ll spread the sweet potato filling into the chilled pie crust, spread the pecan filling over that, and bake 1 hour and 45 minutes. And you’re done!
Let the pie cool for at least 30 minutes before you serve it. If you want to bake your sweet potato pecan pie the day before you serve it, let it cool to room temperature, then cover with plastic wrap and store it in the fridge for up to 3 days.
Serve your pie with a dollop of whipped cream or a big ol’ scoop of ice cream. Or just serve it alongside a cup of coffee because that makes it a complete breakfast. Right?
Honestly, that slice those two slices I had for breakfast were easily the best breakfast I’ve had all year. And I don’t even like sweets first thing in the morning. . .
More fall desserts (in case you’re hungry)
Cinnamon Apple Pie
Sweet Potato Cake
Pumpkin Cheesecake Brownie Pie
Did you make this sweet potato pecan pie? Great! Post a pic on Instagram and tag @theitsybitsykitchen so I can see your gorgeous creations!
Sweet potato pecan pie combines two classic favorites into one delicious Thanksgiving dessert!
- single pie crust for a 9-inch pie
- 2 to 3 sweet potatoes baked and peeled (enough to make 1 cup mashed sweet potato)
- 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
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Roll dough out to a 11-inch circle and carefully transfer to a 9-inch pie pan. Press into the pan and flute the edges; trim off excess dough. Refrigerate while you make the filling.
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Preheat the oven to 325 degrees.
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In a large mixing bowl, combine the mashed sweet potato, sugars, egg yolk, heavy cream, butter, vanilla, salt, and spices. Beat on medium speed with an electric mixer, scraping down the sides of the bowl as necessary, until smooth, about 2 minutes. Set aside.
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Combine all ingredients EXCEPT pecans in a medium mixing bowl and beat with an electric mixer set to low until mixture is thick and opaque, about 1 minute. Scrape down the sides and bottom of the bowl and beat on low for a few seconds more. Fold in pecans with a rubber spatula.
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Spoon the sweet potato mixture into the refrigerated pie crust and smooth the top. Pour the pecan syrup over the sweet potato.
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Bake 1 hour and 45 minutes, until a toothpick inserted into the center of the pie comes out clean. Cool and serve with whipped cream.
- When working with pie crust, take care not to stretch the crust when you’re fitting it into the pie plate—if you stretch the crust, it will shrink when it bakes. Instead, work the crust into the bottom of the plate by lifting the edges gently and allowing it to drape naturally.
- Let the pie cool for at least 30 minutes before you serve it. If you want to bake your sweet potato pecan pie the day before you serve it, let it cool to room temperature, then cover with plastic wrap and store it in the fridge for up to 3 days.
Adapted from Stop and Smell the Rosemary
Miriam @londonkitchendiaries says
October 19, 2017 at 1:16 amThis is definitely the season for pecan pie and I completely agree with you on the overly sweet side – it is nice that you combined it with sweet potato to make it less sweet and I just love the braided crust, looks so professional!
Miriam x
Kelsie says
October 19, 2017 at 1:30 pmThank you so much, Miriam! Have a great weekend, my dear!
David | Spiced says
October 19, 2017 at 4:55 amHoly cow, that braided crust! That was the first thing I noticed when I opened up this post, Kelsie. You really should start a bakery, my friend! I’ve never thought about combining pecan pie with sweet potato pie, but I can totally see how this would work. But if I eat 2 slices of this pie, is that equivalent to eating 4 slices of the individual pies? 🙂 Oh, and for Thanksgiving, I’ll be there at 2:00 sharp for my pie!!
Kelsie says
October 19, 2017 at 1:33 pmHaha! I don’t think I have the patience for a bakery. It took me like an hour for this one pie! And no. Two slices of this pie is like one slice of regular pie. Trust me, I’m a math genius. Or something. Have a great weekend, David!
Carlee says
October 19, 2017 at 4:57 amWOWOWOWOW! That fishtail is amazing! I love the idea of this combination. It’s like all of the whole Thanksgiving dessert table rolled up into one pretty package!
Kelsie says
October 19, 2017 at 1:33 pmThank you, Carlee! I don’t think I can ever go back to an unbraided crust!
Kim | The Baking ChocolaTess says
October 19, 2017 at 5:42 amThat is totally screaming Thanksgiving holidays! I love sweet potatoes and agree with you on the pecan pie…way too sweet, even for us sweet treat addicts! Looks like a total winner Kelsie!!
Kelsie says
October 19, 2017 at 1:34 pmThank you, Kim! Now if we just top this with some chocolate we’re set 🙂
Cheyanne @ No Spoon Necessary says
October 19, 2017 at 5:52 amI am not the biggest pie fan, mostly because I find them all to be a little too sweet, so this pie sounds like it is right up my alley! Adding sweet potatoes to pecan pie is just BRILLIANT! I have a few sweet potatoes sitting on my counter, and while I had other plans for them, I’m thinking those plans need to go right out the window so I can make this pie! SO YUM! Cheers, friend!
Kelsie says
October 19, 2017 at 1:34 pmThank you, Chey! I can’t wait to see what you do with the sweet potatoes! Have a great weekend, dearie!
Thao @ In Good Flavor says
October 19, 2017 at 7:43 amCount me in for 2pm, Kelsie! I love this hybrid of sweet potato and pecan pie. What an awesome idea! I completely agree with you on the pecan pie…it is too sweet for me and I can only have a tiny slice at a time. Cutting the sweetness down with the sweet potato is genius!! Excellent job on the braid too??! Pinning.
Kelsie says
October 19, 2017 at 1:35 pmI’ll see you then! Thank you, Thao :). Happy Friday-eve!
annie@ciaochowbambina says
October 19, 2017 at 7:44 amI dig how you roll…by combining both pies in one, we are more efficient, thereby creating the opportunity for more mashed potatoes! And I’m a big believer in pretty food tasting better! This is a winner!
Kelsie says
October 19, 2017 at 1:35 pmYES! Thank you, Annie!
Milena Perrine says
October 19, 2017 at 8:36 amWhat is true is true Kelsie! This is such a creative alternative to boring pumpkin pies! I am not sure I would succeed in the braiding ( I have a story about messing up the empanada twists once, braiding is much harder, I am sure I will mess that up too, lol). Looks great, so rustic and inviting, pinned!
Kelsie says
October 19, 2017 at 1:36 pmHaha! This crust took a few tries. Pastry is awfully delicate! Thank you, Milena!
Kelly @ Kelly Lynns Sweets and Treats says
October 19, 2017 at 8:55 pmDefinitely be proud of that braided crust! That looks amazing! And this pie looks so yummy too. Pie perfection 🙂 xoxo
Kelsie says
October 22, 2017 at 5:28 amThank you Kelly! Hope you’re having a great weekend, girlie!
Ashika | Gardening Foodie says
October 20, 2017 at 4:00 amI love sweet potatoes…and in pie even better. This is an amazing recipe and I cannot wait to try it out. And that braided crust… absolutely loving it . Have a great weekend Kelsie. ?
Kelsie says
October 22, 2017 at 5:28 amThank you so much, Ashika! You too!
Amy (Savory Moments) says
October 20, 2017 at 6:58 amAhhhhh!!! I may have to add this to our Thanksgiving menu this year! Two of my favorite pies combined into one! Delicious.
Kelsie says
October 22, 2017 at 5:29 amThank you Amy! It’s on my menu for sure 🙂
Maria Doss says
October 20, 2017 at 10:17 amThat braided crust is a thing of beauty!!! You are so artistic Kelsie?? A mashup of the two fabulous pies sounds like the best thing ever,. This need to go down every Thanksgiving my friend.
Kelsie says
October 22, 2017 at 5:29 amAwww thank you so much, Maria! Happy Sunday!
Katherine | Love In My Oven says
October 20, 2017 at 2:09 pmI can’t get over that braided pie crust!! You are so talented my friend!! Be proud!! What a delicious pie mash-up. Keep it comin girl! Xo
Kelsie says
October 22, 2017 at 5:30 amThank you Katherine! I’m hoping this means someday I’ll be able to braid my hair, too. . .for now it’s only pastry I can deal with, haha!
cakespy says
October 22, 2017 at 4:31 amI want to eat that braid. <3 Beautiful pie and great flavor combo!
Kelsie says
October 22, 2017 at 5:30 amThank you, Jessie! Have a great rest of your weekend!
grace says
October 22, 2017 at 6:26 amnow we don’t have to pick between the two best pies at the dessert table! see ya, pumpkin–you don’t stand a chance!
Kelsie says
October 23, 2017 at 9:00 amHaha! I feel the same way 🙂
Emma says
October 22, 2017 at 9:39 pmI do the same at Christmas, I plan 12 desserts and 6 different sides but forget about anything else. What can I say I’m addicted to side dishes and dessert. This pie really does look lovely, well done on that braid, stunning!
Kelsie says
October 23, 2017 at 9:01 amHaha! Oh, the life of a vegetarian right? We have our priorities straight :). Thank you, Emma!
Laura says
October 23, 2017 at 9:38 amOh, I am all about the all-dessert Thanksgiving! I’ll be there! This sounds fantastic! And that braid – WOW! You are a pastry genius – I’m always way to nervous about the flakiness to spend much time with decorating it. It’s beautiful. I also love the idea of combining sweet potato and pecan, because either one alone is fine, but I usually want just a bit more interest in my Holiday sweets. Thanks for the recipe!
Kelsie says
October 23, 2017 at 5:50 pmYaaay! It’s gonna be awesome! Thank you so much, Laura!
Marissa (@pinchandswirl) says
October 25, 2017 at 11:29 amYou’ve combined my two favorite holiday pies. But sometimes pecan pie can be a little too sweet for me, so this strikes the perfect balance!
Kelsie says
October 26, 2017 at 7:59 amYES! It just hurts your teeth sometimes right? Thank you, Marissa! Have a great weekend!
Ben|Havocinthekitchen says
October 26, 2017 at 5:18 amHow did I miss this recipe last week?! I’m positive your blog was trying to hide this pie from me. Detective Ben always finds a good dessert:) The thing is that I’ve never tried a sweet potato pie! You know, sometimes there are certain things you’ve never tried but you you’re already sceptical about it (That feeling when you’re “Oh I haven’t liked this from the moment I was born”) Maybe it’s just the words “potato” and “dessert” going together. For instance, I love baked potato mash, but I always make a savory version – never tried adding cranberries, pecans, maple etc (Sounds not very appealing to me). On the other hand, I made sweet potato pancakes and waffles, and they tasted amazing. Anyway, a sweet potato pie is on my list, and I’ll try it one day. Besides, your version looks and sounds utterly delicious and luscious so I might be making it earlier than was expected 🙂
Kelsie says
October 26, 2017 at 8:03 amBen, you crack me up! You combine such unexpected ingredients but combining sweet potato and cranberry doesn’t sound appealing? Hahaha! I think you’ll love sweet potato pie. It’s kind of like pumpkin pie, but I like it better :). Have a great weekend, my friend!
Teesh Osita says
November 2, 2017 at 7:49 pmThat crust look amazing!
Kelsie says
November 3, 2017 at 3:31 pmThank you, Teesh!
Leanne | Crumb Top Baking says
October 25, 2018 at 4:42 amI love that you combined two classics into one pie! Looks heavenly Kelsie. And I can totally relate to forgoing breakfast to take advantage of good photography light. I usually photograph on the weekends, so my meals are random – at odd times and usually involve devouring whatever I’ve just photographed. All that to say, pie for breakfast works for me! 😉
Kelsie says
October 29, 2018 at 6:44 amThank you, Leanne!
Dawn - Girl Heart Food says
October 25, 2018 at 5:47 amThis and coffee definitely sounds like breakfast to me, Kelsie! Maybe lunch too 😉 ?? And I feel your lighting struggle. Rather than think ‘oh, it’s a nice day for a walk’ I think ‘oh, it’s a nice day for photos’, lol. Food blogger problems, am I right? Beautiful photos, as usual, girlie! Have a great upcoming weekend!
Kelsie says
October 29, 2018 at 6:45 amExactly! It’s all about when to take advantage of that light, haha! Thanks, Dawn!
Mary Ann | The Beach House Kitchen says
October 25, 2018 at 10:04 amMy brother-in-law would absolutely LOVE this Kelsie! I think I’ll need to add it to my Thanksgiving menu!
Kelsie says
October 29, 2018 at 6:45 amThank you, Mary Ann!
Shashi at SavorySpin says
October 25, 2018 at 1:19 pmWhen it comes to the holidays it’s usually a toss up in our home between sweet potato or pecan pie! Usually we end up with one for Christmas Eve and another for Christmas Day but THIS is brilliant! So love the combination of that spiced sweet potato filling with that delicious pecan topping! Wonderful, Kelsie!
Kelsie says
October 29, 2018 at 6:45 amThank you so much, Shashi!