This Sweet Potato Pecan Pie is truly the best of both worlds! The sweet potato filling is light, fluffy, and delicately spiced—almost like a soufflé—while the caramelized pecan topping adds the perfect crunch.

All my friends from the south, you better take a seat! This is going to rock your world…and I apologize in advance. Are you ready?

Until last week, I had never had Sweet Potato Pie! I know, I know. It’s shocking. What can I say, I’ve been living under a rock. (Clearly not one located in the south! My apologies, my southern friends.)

I wanted to create a new-ish dessert recipe for all of you this Holiday season. I wanted to make Sweet Potato Pie! I knew if I was going to tackle this Southern favorite, it would have to be Epic! (Southern cooks can be brutal if we aren’t kind to your traditional recipes!)

Good News! I think I nailed it! This is my new Fall favorite. I’m sad it has taken me all these years to try this Southern delight.

The sweet potato base bakes up light, rich, and fluffy—almost like a soufflé—thanks to its silky smooth texture. Cinnamon, clove, ginger, and cardamon, add a cozy depth without overpowering the natural sweetness of the potatoes. The glossy layer of caramel coated crunchy pecans, adds an elegant twist on a classic Southern favorite.

Grab your apron and let’s get baking friends!

Ingredient List

• 1- (9 inch) unbaked pie crust
• 2 cups cooked and mashed sweet potatoes
• 2 eggs
• ¾ cup white sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 1/8 teaspoon cardamon
• ¼ teaspoon ground cloves 
• 1 1/3 cup heavy cream (note you can substitute evaporated milk for the cream and milk)
• 1/3 cup 2% milk
• 3 tablespoons butter, softened
• 2/3 cup packed brown sugar
• 2/3 cup chopped pecans

How to Make Sweet Potato Filling

Preheat oven to 400°(F) (200 degrees C)

Bake sweet potatoes until fork tender, 40–50 minutes. Cool until easy to handle. Peel and mash sweet potatoes. Make sure all the lumps are removed.

TIP: I recommend baking rather than boiling the sweet potatoes. They retain more flavor and release the natural sugars during baking. You can bake the potatoes 1-2 days before preparing the pie.

Lightly beat the eggs.

Blend together the beaten eggs with the baked, peeled, and mashed sweet potatoes.

Stir in sugar, salt, cinnamon, ginger, cloves and cardamon.

Now I know Cardamon is not a usual spice used in Sweet Potato Pie. However, I LOVE cardamon in Fall bakes. It adds such a depth of warmth to this pie filling. Once you taste this pie you’ll agree. Be frugal when using cardamon…it can be strong. A little goes a long ways.

Blend in cream and milk. A lot of sweet potato pie recipes call for evaporated milk or light cream. You’re just gonna have to trust me on this and use the heavy cream and milk. It creates an amazingly light and creamy filling.

Baking Instructions

Pour the sweet potato pie filling into the prepared pie crust. If you’d rather not purchase a store-bought crust, I highly recommend using my homemade pie crust recipe! It works perfectly in this recipe.

Depending on the depth of your pie plate, all the pie filling may not fit. Fill just to the bottom of the crimped edge inside the pie plate.

Note: The filling will puff during baking. DO NOT overfill your pie shell!

PRO TIP: Place the pie on a baking sheet. I always place all my pies on baking sheets in the event they do bubble over. It prevents the filling from burning on the bottom of your oven and makes it easier to get the pie in and out of the oven.

Bake in a preheated oven 45–55 minutes, or until a knife inserted halfway between the center and edge of the pie comes out clean.

Don’t worry if the top cracks! As it cools they will disappear, unlike the ones on my face…plus you’re going to top it with that luscious pecan topping...which maybe I need to do to my face?

Cool the pie completely! I can’t stress this point enough. The pie needs to be completely cool before making the topping. I make my base filling one day and then do the pecan topping early the next morning, but as long as the pie is completely cool, you can do it all in one day

How to make the Caramelized Pecan Topping

In a medium-sized bowl, combine the butter, brown sugar, and pecans with a pastry blender or fork. Try not to use your hands as the heat from your hands can melt the butter.

Gently drop the crumb mixture by the spoonfuls, or sprinkle quickly with your fingers, over the top of the cooled pie.

Make sure the entire top of the pie is covered with the pecan crumb mixture. I like to leave a slight ring between the crust edge and the crumb topping. Just so that beautiful golden orange sweet potato filling peeks out.

Baking Crumb Topping

PLEASE follow these instructions VERY CAREFULLY! This brown sugar and pecan crumb can burn VERY quickly if not watched!

Broil on medium heat with the pie top 6–7 inches below the heat JUST until the mixture begins to bubble. Times will vary with ovens; mine takes 1.5 minutes. Others may take up to 3 minutes. If cooked too long, the top will become syrupy.

Believe me, I’m speaking from experience when I tell you to watch this crumb topping. I burned my first one.

TIP: IF you should accidentally burn the crumb topping…wait for the pie to cool and then remove the burnt crumb topping. Mix another batch and try again. Again this is the voice of experience speaking!

Recipe Wrap-up!

One bite of this pie, and you’ll understand why it’s destined to be a new family favorite. The contrast of creamy, spiced sweet potato with that sweet, nutty pecan topping is pure dessert perfection.

I was swooning from the first bite. It’s So good! It’s no wonder all our Southern friends love this traditional dessert to finish off their Holiday Meals.

I serve mine with a homemade vanilla bean whipped cream. Just whip up some extra heavy cream, add a teaspoon of vanilla bean extract and a few tablespoons of powdered sugar. Any extra can be saved in an airtight container.

I also served mine with a drizzle of my salted caramel sauce, but you don’t have to. They do pair beautifully though, and add an extra depth of flavor.

Other Favorite Holiday Pie Recipes

• Easy Pumpkin Pie Recipe
• Pumpkin Pecan Crunch Pie
• Classic Pumpkin Chiffon Pie
• Best Pecan Pie Recipe
• Caramel Pecan Cheesecake Layered Pie Recipe

Whether you’re serving it for Thanksgiving, Christmas, or just a weekend baking adventure, this pie brings all the warmth and comfort of the season in every slice. Don’t be surprised if it disappears before the whipped cream even hits the table!

Happy Nesting Friends! Come back soon!

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