Two of the biggest names on the Thanksgiving dessert table finally share one crust in this Sweet Potato Pecan Pie Recipe.
A silky, spiced sweet potato layer sits under a crunchy, caramelized pecan topping, so nobody at your table has to pick a favorite pie this year.
I first made this for a holiday dinner when I couldn’t decide which pie to bring, and it’s been on my table every fall since.
It looks like a showstopper, but it’s really just two simple fillings stacked in one crust, and I’ll walk you through every step.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 1 hour 5 minutes |
| Total Time | 1 hour 30 minutes (plus cooling) |
| Servings | 10 slices |
| Difficulty Level | Moderate |
Why You’ll Love This Sweet Potato Pecan Pie Recipe
This pie gives you the best parts of two Thanksgiving classics in a single slice.
The bottom layer is soft, spiced, and custardy, while the top is crisp, nutty, and caramelized.
If you already have a favorite Southern Pecan Pie Recipe in your rotation, this one gives that same buttery pecan flavor a new partner.
- Combines sweet potato pie and pecan pie in one crust, so you only need to bake one dessert
- The layered look makes it a real centerpiece on any holiday table
- Make it a day ahead, since it tastes even better once fully chilled
- Simple pantry ingredients, no fancy equipment required
- Naturally gluten free filling if you swap in a gluten free crust
Ingredients
You will need ingredients for three parts: the crust, the sweet potato layer, and the pecan layer.
Nothing here is hard to find, and most of it is probably already in your pantry.
If you want to make your crust from scratch, my Butter Pie Crust Recipe gives you a flaky, all-butter base that holds up beautifully under both layers.
- Pie Crust: 1 unbaked 9-inch pie crust, homemade or store-bought
- Sweet potatoes: 1 1/2 cups mashed, cooked sweet potato (about 2 medium potatoes)
- Granulated sugar: 1/2 cup
- Unsalted butter: 1/4 cup, melted, plus 3 tablespoons for the pecan layer
- Eggs: 3 large eggs total, 1 for the sweet potato layer and 2 for the pecan layer
- Heavy cream: 1/3 cup, or evaporated milk
- Pure vanilla extract: 2 teaspoons total, divided
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Salt: 1/2 teaspoon total, divided
- Light corn syrup: 3/4 cup
- Light brown sugar: 1/2 cup, packed
- Pecan halves: 1 1/2 cups
- Bourbon: 1 tablespoon (optional)
Kitchen Equipment Needed
You probably have most of this already. A couple of specialty pieces make the process much smoother, especially when it comes to keeping the crust from over-browning.
Read Also: Bourbon Pecan Tart Recipe
- 9-inch pie plate, preferably a Deep Dish Pie Plate
- Two mixing bowls, one for each filling
- A Hand Mixer for the sweet potato layer
- Whisk for the pecan layer
- Measuring cups and spoons
- A Pie Crust Shield to protect the edges from burning
- Cooling rack
- Aluminum foil
Recommended Products for This Recipe
These are a few tools and ingredients I personally reach for when I make this pie.
None of them are required, but they’ve made the process easier and the results more consistent in my own kitchen.
Pairing the right crust with a good crust shield is also worth thinking about if you’re building out your pie collection, and it goes hand in hand with recipes like my Pumpkin Pecan Pie Recipe.
1. Deep Dish Ceramic Pie Plate
A deep dish plate gives you enough room for both layers without any overflow in the oven.
It also holds heat evenly, so the crust bakes through instead of turning soggy under the sweet potato layer.
2. Adjustable Pie Crust Shield
Because this pie bakes for over an hour, the crust edges are prone to over-browning.
A silicone crust shield keeps the edges pale and flaky while the center finishes setting.
3. Raw Pecan Halves
Fresh, large pecan halves make a noticeable difference in both flavor and appearance on top of this pie.
I always buy them raw and toast them lightly myself for the best flavor.
4. Pure Vanilla Extract
A good quality vanilla extract rounds out both the sweet potato and pecan layers.
It’s a small ingredient that makes a big difference in the final flavor.
Step-by-Step Instructions: How to Make Sweet Potato Pecan Pie
Follow these steps in order, and don’t rush the cooling time at the end. It’s what helps both layers set into clean, sliceable pieces.
1. Prepare the Pie Crust
- Preheat your oven to 375 degrees Fahrenheit.
- Roll out your pie dough on a lightly floured surface if working from scratch, then fit it into your 9-inch pie plate.
- Crimp or flute the edges of the crust however you like.
- Prick the bottom of the crust a few times with a fork to prevent large air bubbles.
- Line the crust with parchment paper and fill with pie weights or dried beans, then blind bake for 10 minutes.
- Remove the weights and parchment, then set the crust aside while you make the fillings. Leave the oven on.
2. Roast and Mash the Sweet Potatoes
- If you haven’t already, pierce 2 medium sweet potatoes with a fork and roast them at 400 degrees Fahrenheit for 45 to 55 minutes, until very tender.
- Let the sweet potatoes cool until they’re safe to handle, then peel off the skins.
- Place the flesh in a bowl and mash until completely smooth, with no lumps remaining.
- Measure out 1 1/2 cups of mashed sweet potato for this recipe.
3. Make the Sweet Potato Filling
- In a mixing bowl, combine the mashed sweet potato with the granulated sugar and 1/4 cup melted butter.
- Add 1 egg, the heavy cream, 1 teaspoon vanilla extract, cinnamon, nutmeg, and 1/4 teaspoon salt.
- Beat with a hand mixer on medium speed until the mixture is smooth and fully combined, about 1 to 2 minutes.
4. Partially Bake the Sweet Potato Layer
- Pour the sweet potato filling into the pre-baked crust and spread it into an even layer.
- Bake at 375 degrees Fahrenheit for 20 minutes, until the edges are just barely set but the center still jiggles slightly.
- Remove the pie from the oven and reduce the oven temperature to 350 degrees Fahrenheit.
5. Make the Pecan Filling
- While the sweet potato layer bakes, whisk together the remaining 2 eggs in a separate bowl.
- Whisk in the light corn syrup, light brown sugar, the remaining 3 tablespoons melted butter, remaining 1 teaspoon vanilla extract, remaining 1/4 teaspoon salt, and the bourbon if using.
- Stir in the pecan halves until they’re fully coated in the syrup mixture.
6. Assemble the Pecan Layer
- Carefully pour the pecan mixture over the partially baked sweet potato layer.
- Use a spoon to spread the pecans into an even single layer, gently pressing any stray pecans back into the syrup.
7. Bake the Pie
- Cover the edges of the crust with a pie crust shield or strips of foil to prevent over-browning.
- Bake at 350 degrees Fahrenheit for 35 to 40 minutes, until the pecan layer is set and no longer jiggles in the center, and the top is deep golden brown.
- If the top browns too quickly before the center sets, loosely tent the whole pie with foil for the final 10 minutes of baking.
8. Cool and Set
- Transfer the pie to a cooling rack and let it cool at room temperature for at least 2 hours.
- For the cleanest slices, refrigerate the pie for another 2 hours, or overnight, before cutting.
- Slice with a sharp knife, wiping the blade clean between cuts for neat layers.
Tips for The Best Sweet Potato Pecan Pie
A few small details make a big difference between a good version of this pie and a great one. Keep these in mind as you work through the recipe.
These same tricks apply if you branch out into other layered desserts, like my Maple Pecan Pie Recipe, where getting the filling temperature right also matters.
- Roast your sweet potatoes instead of boiling them for a deeper, more concentrated flavor
- Blind baking the crust first keeps the bottom from turning soggy under two wet fillings
- Partially baking the sweet potato layer before adding the pecan layer helps both layers stay distinct instead of blending together
- Use a crust shield from the start rather than waiting until the edges are already dark
- Let the pie cool completely before slicing, since it firms up significantly as it cools
- Toast the pecans lightly before mixing them into the syrup for extra flavor
Serving Suggestions
This pie is rich enough to stand on its own, but a few simple additions make it feel even more festive.
I like to serve mine slightly chilled, straight from the fridge.
For more ideas, my Strawberry Crepes with Whipped Cream uses the same fresh whipped cream that pairs so well here.
- A dollop of lightly sweetened whipped cream on each slice
- A scoop of vanilla bean ice cream for a warm and cold contrast
- A drizzle of caramel sauce over the pecan layer
- A dusting of cinnamon on top just before serving
- Alongside a mug of spiced coffee or chai
Variations of Sweet Potato Pecan Pie
Once you’ve made the classic version, it’s easy to tweak this recipe to fit your table or your pantry.
Here are a few swaps that work well without changing the basic method.
You might also enjoy: Vegan Pecan Pie Recipe
- Maple version: Swap the corn syrup for pure maple syrup for a deeper, less neutral sweetness
- Bourbon forward: Increase the bourbon to 2 tablespoons for a more pronounced warmth in the pecan layer
- Chocolate chip: Sprinkle 1/3 cup mini chocolate chips over the sweet potato layer before adding the pecan mixture
- Spiced up: Add a pinch of ground cloves or allspice to the sweet potato layer for a more traditional pumpkin-pie-spice flavor
- Gluten free: Use a gluten free pie crust in place of the traditional crust
Storage and Reheating
This pie stores well, which makes it a great make-ahead option for a busy holiday schedule.
Keep it covered so the top doesn’t dry out.
Another favorite: Pecan Pie Bars Recipe
- Refrigerator: Store covered in the fridge for up to 4 days
- Freezer: Wrap tightly and freeze whole or in slices for up to 2 months
- Thawing: Thaw frozen pie overnight in the refrigerator before serving
- Serving temperature: Serve chilled or let sit at room temperature for 20 minutes before serving
- Reheating: This pie is best served cold or at room temperature, but individual slices can be warmed for 10 seconds in the microwave if you prefer it slightly warm
Nutritional Facts
Here is the approximate nutritional breakdown per slice, based on 10 slices per pie.
Actual values will vary depending on your exact ingredients and crust.
- Calories: 385
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 75mg
- Sodium: 230mg
- Total Carbohydrates: 47g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 5g
You might also enjoy: Sweet Potato Casserole Recipe
Health Benefits of Key Ingredients
While this is very much a dessert, a couple of its main ingredients do bring some genuine nutritional value to the table. It’s worth knowing what’s actually in your slice.
Read Also: Butter Pecan Cookies Recipe
- Sweet potatoes are a good source of vitamin A, fiber, and potassium
- Pecans provide healthy unsaturated fats and small amounts of magnesium and zinc
- Cinnamon and nutmeg contain antioxidant compounds in addition to their flavor
- Eggs contribute protein and help both layers hold their structure
FAQs About Sweet Potato Pecan Pie
1. Can I use canned sweet potato instead of fresh?
Yes, canned sweet potato puree works fine in this recipe.
Just make sure it’s plain puree with no added sugar or spices, since those are already built into the recipe.
2. Why did my layers mix together instead of staying separate?
This usually happens when the sweet potato layer isn’t partially baked before the pecan layer goes on top.
Give it the full 20 minutes in step 4 so it firms up enough to support the pecan mixture.
3. Can I make this pie ahead of time?
Absolutely, and it’s actually better for it. Bake it up to 2 days in advance and store it covered in the refrigerator until you’re ready to serve.
4. My pecan layer is too runny in the center. What went wrong?
The center needs to reach a full set before it comes out of the oven, and it should barely jiggle, not wobble like liquid.
If this happens, bake it a bit longer next time and check with a gentle shake rather than relying only on the timer.
5. Can I make this without a corn syrup based pecan layer?
Yes, you can substitute the corn syrup with an equal amount of maple syrup or golden syrup.
The texture will be slightly softer, but the flavor is just as good.
Sweet Potato Pecan Pie
Ingredients
- 1 unbaked 9-inch pie crust homemade or store-bought
- 1 1/2 cups mashed cooked sweet potato about 2 medium potatoes, roasted and mashed
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter melted, for sweet potato layer
- 3 tablespoons unsalted butter melted, for pecan layer
- 3 large eggs 1 for sweet potato layer, 2 for pecan layer
- 1/3 cup heavy cream or evaporated milk
- 2 teaspoons pure vanilla extract divided
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt divided
- 3/4 cup light corn syrup
- 1/2 cup light brown sugar packed
- 1 1/2 cups pecan halves raw, plus extra for topping if desired
- 1 tablespoon bourbon optional
Equipment
- 9-inch pie plate preferably a deep dish pie plate
- Mixing bowls two bowls, one for each filling
- Hand mixer for the sweet potato layer
- Whisk for the pecan layer
- Measuring cups and spoons
- Pie crust shield to protect edges from burning (optional but recommended)
- Cooling rack
- Aluminum foil
Method
- Preheat oven to 375°F. Roll out pie dough and fit into a 9-inch pie plate. Crimp edges, prick bottom with a fork, line with parchment, fill with pie weights, and blind bake for 10 minutes. Remove weights and parchment, set aside.
- If not already roasted, pierce sweet potatoes with a fork and roast at 400°F for 45-55 minutes until tender. Cool, peel, and mash until smooth. Measure 1 1/2 cups mashed sweet potato.
- In a bowl, combine mashed sweet potato, granulated sugar, and 1/4 cup melted butter. Add 1 egg, heavy cream, 1 teaspoon vanilla, cinnamon, nutmeg, and 1/4 teaspoon salt. Beat with a hand mixer until smooth, about 1-2 minutes.
- Pour sweet potato filling into the pre-baked crust and spread evenly. Bake at 375°F for 20 minutes until edges are set but center still jiggles slightly. Remove pie from oven and reduce temperature to 350°F.
- In a separate bowl, whisk together the remaining 2 eggs, corn syrup, brown sugar, 3 tablespoons melted butter, remaining 1 teaspoon vanilla, remaining 1/4 teaspoon salt, and bourbon if using. Stir in pecan halves until fully coated.
- Carefully pour the pecan mixture over the partially baked sweet potato layer. Use a spoon to spread pecans into an even single layer.
- Cover crust edges with a pie crust shield or foil to prevent over-browning. Bake at 350°F for 35-40 minutes until pecan layer is set and no longer jiggles in the center. Tent with foil if top browns too quickly.
- Transfer pie to a cooling rack and cool at room temperature for at least 2 hours. For cleanest slices, refrigerate for another 2 hours or overnight before cutting with a sharp knife, wiping blade clean between cuts.
Nutrition
Notes
- Roast, don’t boil: Roasting sweet potatoes concentrates their natural sugars and gives a deeper, more intense flavor compared to boiling.
- Blind bake: Pre-baking the crust is essential to prevent a soggy bottom when baking with two wet fillings.
- Partially bake the sweet potato layer: This step helps the two layers stay distinct and prevents them from blending together during the final bake.
- Use a crust shield: Since this pie bakes for over an hour, protecting the edges from the start prevents over-browning while the center finishes.
- Let it cool completely: The pie firms up significantly as it cools, so resist the urge to slice it warm for clean, neat layers.
- Toast the pecans: For extra flavor, toast pecan halves in a dry skillet over medium heat for 2-3 minutes before adding to the syrup mixture.
- Make ahead: This pie tastes even better the next day. Bake up to 2 days in advance and store covered in the refrigerator.
- Gluten-free option: Use a gluten-free pie crust to make this dessert naturally gluten-free, as the fillings don’t contain any wheat flour.
- Maple variation: Swap the corn syrup for pure maple syrup for a deeper, less neutral sweetness with a touch of maple flavor.
- Storage: Refrigerate covered for up to 4 days, or freeze wrapped tightly for up to 2 months. Thaw overnight in the fridge before serving.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Sweet Potato Pecan Pie Recipe takes two Thanksgiving favorites and turns them into one truly special dessert.
It’s a little more involved than a single-layer pie, but every step is simple, and the payoff is worth it.
I hope this one earns a permanent spot on your holiday table the way it has on mine.
If you give it a try, I’d love to hear how it turned out, so drop a comment below or share a photo with your friends and family.
Recommended:
- Bourbon Pecan Pie Recipe
- Sweet Potato Casserole with Marshmallows
- Toffee Pecan Cookies Recipe
- Pecan Pie Dump Cake Recipe
- Quick and Easy Thanksgiving Desserts
