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slice of sweet potato pecan pie on a plate with more pie in the background

Sweet Potato Pecan Pie

Sweet potato pecan pie combines two classic favorites into one delicious Thanksgiving dessert!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings 10
Author Kelsie


Crust and sweet potato filling

  • 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

Pecan topping

  • 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


Crust and sweet potato filling

  1. 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.
  2. Preheat the oven to 325 degrees.
  3. 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.

Pecan topping

  1. 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.
  2. Spoon the sweet potato mixture into the refrigerated pie crust and smooth the top. Pour the pecan syrup over the sweet potato. 

  3. 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.

Recipe Notes

  • 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.