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Slice of sweet potato pie on a plate with whipped cream on top.
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Sweet Potato Pie with Pecan Crumble Topping

This sweet potato pie has a smooth, spiced filling and buttery pecan crumble topping. Make it a day or two ahead for Thanksgiving!
Prep Time25 minutes
Cook Time2 hours 10 minutes
Cooling time2 hours
Total Time4 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: Sweet Potato Pie
Servings: 8 servings
Calories: 503kcal
Author: Erica Walker

Ingredients

  • 1 9-inch unbaked pie crust homemade or store-bought
  • ½ cup chopped pecans
  • 2 cups roasted and mashed sweet potatoes about 2 large or 3 medium sweet potatoes
  • 6 tablespoons butter softened
  • ⅓ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • ⅓ cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 large eggs lightly beaten

Pecan Crumble Topping

  • 3 tablespoons butter softened
  • ⅔ cup pecans finely chopped
  • ½ cup light brown sugar packed
  • ⅓ cup all-purpose flour
  • Pinch of salt

Instructions

  • Preheat oven to 400°F. Wash and dry the sweet potatoes, then prick them several times with a fork. Place on a parchment-lined baking sheet and bake for 45-60 minutes, or until completely tender.
    Two sweet potatoes on a lined sheet pan.
  • Allow the sweet potatoes to cool enough to handle. Remove the skins and puree the flesh in a food processor or mash thoroughly until smooth. Measure out 2 cups and set aside.
    Glass bowl with mashed sweet potatoes with a masher.
  • Reduce oven temperature to 375°F. Place the pie crust in a 9-inch pie plate and crimp the edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then return to the oven for another 5-7 minutes, until the bottom looks dry and the crust is lightly golden. Allow to cool slightly.
    Unbaked single pie crush with crimped edges.
  • Spread the ½ cup chopped pecans evenly over the bottom of the crust.
    Chopped pecan pieces in a pie shell.
  • Reduce oven temperature to 350°F. In a large mixing bowl, beat together the roasted sweet potatoes and softened butter until smooth and creamy.
    Beating eggs and sugar into mashed sweet potatoes.
  • Add the heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt. Mix until well combined.
    Mixing in the cream to the sweet potatoes in glass bowl.
  • Add the beaten eggs and mix just until incorporated. Avoid overmixing.
    Sweet potato pie filling mixture in a glass bowl and a wooden spoon.
  • Pour the filling into the prepared pie crust, spreading evenly over the pecans.
    Spreading sweet potato pie mixture into pie pastry.
  • In a medium bowl, combine the softened butter, chopped pecans, brown sugar, flour, and salt. Use a fork or your fingers to work the ingredients together until coarse crumbs form.
    Glass mixing bowl with pecan sugar mixture.
  • Place the pie on a baking sheet and bake at 350°F for 25–30 minutes.
    Half baked sweet potato pie on a sheet pan.
  • Carefully remove the pie from the oven and sprinkle the pecan crumble evenly over the partially set filling.
    Sprinkling pecan sugar mixture crumble on top of half baked sweet potato pie.
  • Return to the oven and continue baking for another 20-30 minutes, or until the edges are set and the center has just a slight jiggle. If the crust or topping begins browning too quickly, loosely cover with foil.
    Whole baked sweet potato pie.
  • Remove the pie from the oven and let it cool on a wire rack briefly. Refrigerate within 2 hours of baking and chill until fully set before slicing.
    Cut slice of sweet potato pie on a spatula out of the pie plate.
  • Serve at room temperature or chilled, with freshly whipped cream or vanilla ice cream.
    Slice of sweet potato pie on a plate with whipped cream on top.

Notes

Using canned sweet potatoes: Substitute 2 cups of well-drained, unsweetened canned sweet potatoes for the roasted sweet potatoes. Puree until smooth before mixing the filling.
Gluten-free option: A pre-made gluten-free pecan crust works well with this filling. Follow the crust package's baking directions. To make the entire pie gluten-free, omit the crumble or use a suitable gluten-free flour in the topping. The flour substitution hasn't been tested.
Optional pecan topping: You can leave off the crumble if you prefer a traditional sweet potato pie. Continue baking until the filling is set around the edges with a slight jiggle in the center. The topping-free baking variation hasn't been separately timed.
Make ahead: Bake the pie 1 to 2 days before serving. Refrigerate within 2 hours of baking and keep covered in the refrigerator for up to 4 days.

Nutrition

Calories: 503kcal | Carbohydrates: 42g | Protein: 6g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 309mg | Potassium: 163mg | Fiber: 2g | Sugar: 23g | Vitamin A: 638IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 2mg