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Sweet potato pie with pecan praline crunch is a cozy dessert that brings together creamy spiced sweet potatoes and a buttery pecan praline topping. This recipe combines the holiday comfort of a classic Southern pie with the irresistible crunch of candied pecans—my family cannot get enough of this at Thanksgiving, but truthfully, it is so simple we make it whenever sweet potatoes show up at the farmers market.
I grew up eating sweet potato pie at every family reunion, but the praline topping came when my son begged for “something crunchy and nutty” on top. Now he is the first one to ask when it is coming out of the oven.
Gather Your Ingredients
- Sweet potatoes: Medium size, choose ones that feel heavy for their size and have no soft spots—these are the foundation of creamy filling
- Unsalted butter: One part for the filling, another for the topping; always use unsalted for better control of flavor and freshness
- Eggs: Large eggs bind everything together and make the pie sliceable—use the freshest available
- Brown sugar: Deep molasses flavor perfect for both pie and topping; try dark brown for richer taste
- Granulated sugar: Balances the brown sugar and keeps the filling from being too heavy; opt for organic if possible
- Vanilla extract: Enhances the spices and sweet potato; choose pure extract for best flavor
- Ground cinnamon and nutmeg: Classic warming spices; buy whole nutmeg to grate fresh if you like extra fragrance
- Salt: Brings out all the flavors, so do not skip
- Heavy cream or whole milk: Adds richness and smooth texture; cream makes it velvety but milk works if you prefer
- Unbaked pie crust: Choose either homemade or quality store bought if you are in a rush; seek out one with real butter for best flavor
- Pecans: Coarsely chopped or halves, lightly toasted; pecans are the signature of Southern sweets, choose fresh and store in the freezer to keep them crisp
- Maple syrup or brown sugar in topping: Maple syrup gives a special warmth but brown sugar is classic
How to Make It
- Prepare the Sweet Potatoes:
- Roast or boil two medium sweet potatoes until fork tender. This can take forty five to sixty minutes if baking, or about twenty minutes if boiling. Remove the skins and mash completely until smooth—you want no lumps for a creamy filling.
- Make the Filling:
- In a large mixing bowl, combine mashed sweet potatoes, melted butter, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and cream. Mix with a sturdy spoon or whisk until the filling looks silky and is evenly blended. Scrape the bottom and sides so there are no patches of plain sweet potato.
- Prepare the Pie Crust:
- Fit your pie crust into a nine inch pie dish. Crimp the edges if desired. Follow package or homemade instructions for blind baking if needed. To blind bake, prick the base with a fork and bake for about eight to ten minutes, just until set and not browned. This step helps prevent a soggy bottom with wet fillings.
- Fill and Bake:
- Pour the sweet potato filling into the prepared crust and smooth the top. Tap the pie gently on the counter to burst any air bubbles. Bake at three hundred fifty degrees Fahrenheit for thirty five to forty five minutes. Insert a knife near the center—if it comes out with just a little moistness, the pie is ready; let it cool.
- Make the Pecan Praline Topping:
- While pie cools, melt butter in a small saucepan over medium low. Stir in brown sugar until bubbly, then add vanilla, cream, toasted pecans, and a pinch of salt. Stir and cook until the mixture thickens just enough to coat the pecans. Remove from heat and allow to cool for five minutes.
- Finish the Pie:
- Spoon or spread the slightly cooled pecan topping over the warm but not hot pie. Chill in the refrigerator at least two hours so the pie slices clean and the praline sets. Just before serving, you can bring it to room temperature if you like.
- Serve and Enjoy:
- Serve slices with whipped cream or vanilla ice cream on the side for extra indulgence. Warm leftovers are amazing too.
My favorite part is the fresh toasted pecans in the praline topping. As a kid, I’d sneak a spoonful before it was set. My grandmother used to say you always know it is a special occasion when you smell pecans and butter toasting in the kitchen. The perfume fills the house and pulls everyone to the table for dessert before dinner is even done.
Flavor Boosters
Try adding finely grated fresh ginger or orange zest in the filling around the holidays for extra warmth and brightness. Toast the pecans before using them—they add a nutty aroma and richer flavor to the pie.
Serving Suggestions
Top slices with a dollop of whipped cream or a scoop of vanilla bean ice cream. A sprinkle of cinnamon or drizzle of maple syrup amps up the cozy notes. Warmed leftovers are delicious for breakfast with hot coffee or tea.
Creative Twists
If you do not have pecans, try walnuts or even hazelnuts for a twist. Use evaporated milk instead of cream, or swap maple syrup for the brown sugar in the topping. For a gluten free version, use your favorite gluten free pie crust.
This pie is a family tradition year after year, and it never lasts long. I hope it brings as much joy to your holiday table as it does to ours.
Common Questions About This Recipe
- → How should I prepare the sweet potatoes?
Roast or boil whole sweet potatoes until tender, then peel and mash until silky smooth. Roasting provides deeper flavor.
- → Can I use store-bought pie crust?
Yes, a pre-made crust saves time and works well with the spiced sweet potato and rich praline topping.
- → What adds the crunch on top?
The topping is a blend of toasted pecans, butter, and brown sugar, forming a golden, crisp praline layer.
- → Is it necessary to chill before serving?
Chilling helps set the pecan praline crunch and allows the flavors to meld for cleaner slices and best texture.
- → Are there any recommended garnishes?
Serve with whipped cream or a scoop of vanilla ice cream to complement the warm spices and rich pecan crunch.