Name: Sweet Potato Pie with Pecan Praline Crunch Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups mashed sweet potatoes (about 2 medium sweet potatoes); 1 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup evaporated milk; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 unbaked pie crust (store-bought or homemade); 1 cup chopped pecans; 1/2 cup brown sugar; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 1/2 teaspoon vanilla extract; Pinch of salt

Jump to Recipe·5 from 9 reviews

If you’re craving a dessert that combines luscious sweetness, warm spices, and a topping that’s delightfully crunchy, you’ll fall in love with Sweet Potato Pie with Pecan Praline Crunch. This classic pie blends velvety sweet potato filling with a buttery praline layer that crackles with every bite, creating an irresistible treat that’s perfect for holidays or any time you want to make life a little sweeter. Whether you grew up with this on the Thanksgiving table or are discovering it for the first time, it never fails to bring comfort and joy with every slice.

Sweet Potato Pie with Pecan Praline Crunch Recipe

Ingredients You’ll Need

One of the best things about Sweet Potato Pie with Pecan Praline Crunch is that it comes together with humble, easily found ingredients, each offering a unique contribution to the final masterpiece. Every element, from the aromatic spices to the rich nuts, plays its part in creating layers of flavor and texture.

Mashed Sweet Potatoes: Your creamy base – make sure they’re well-cooked and smoothly mashed for a silky filling.
Granulated Sugar: Sweetens the filling and helps balance the earthiness of the sweet potatoes.
Brown Sugar: Adds both sweetness and rich, caramel-like depth to both filling and topping.
Evaporated Milk: Brings creaminess and a little extra body to the pie without thinness.
Large Eggs: Binds the filling so it bakes up sliceable yet custardy.
Vanilla Extract: Fragrant and sweet, it enhances all the best flavors in the pie.
Ground Cinnamon: Lends warmth and that signature autumn spice note.
Ground Nutmeg: A little bit goes a long way to create complexity and a comforting aroma.
Salt: Just a pinch balances the sweetness and brightens the spices.
Unbaked Pie Crust: Whether you make your own or buy one, this is the essential vessel for your filling.
Chopped Pecans: The star of the crunchy praline topping; toast them for even more flavor.
Unsalted Butter: Provides richness and helps the topping crisp up perfectly.
All-Purpose Flour: Helps bind the praline topping together for those glorious clumps.
More Vanilla Extract: Just a little extra for aromatic goodness in the pecan layer.
Pinch of Salt: Balances out the praline so it’s not too sweet.

How to Make Sweet Potato Pie with Pecan Praline Crunch

Step 1: Prep and Cook the Sweet Potatoes

Start by washing and scrubbing your sweet potatoes, then boil or bake them until they’re fork-tender. Once they’ve cooled slightly, peel away the skins and mash them until smooth and lump-free. This is the creamy backbone of your Sweet Potato Pie with Pecan Praline Crunch, so take your time to get it just right.

Step 2: Mix Up the Filling

In a large mixing bowl, whisk together the mashed sweet potatoes, both sugars, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Make sure to blend until everything is fully incorporated and silky – this is where the magic happens, as the spices and sugars melt into the potatoes for a rich, custardy texture.

Step 3: Assemble the Pie

Pour the sweet potato filling into your prepared, unbaked pie crust. Spread it out evenly with a spatula or the back of a spoon, smoothing the top for a pretty, polished appearance. The aroma already wafting from the bowl will have your mouth watering!

Step 4: Prepare the Pecan Praline Crunch Topping

In a separate bowl, combine the chopped pecans, brown sugar, melted butter, flour, vanilla extract, and a pinch of salt. Stir everything together until the mixture is crumbly and evenly blended. These clumps will turn irresistibly crisp and caramelized as they bake, crowning your pie with that signature crunch.

Step 5: Add the Crunch and Bake

Sprinkle your pecan praline crunch evenly over the sweet potato filling, making sure every inch gets a bit of nutty goodness. Transfer the pie to a preheated 350°F (175°C) oven and bake for 45 to 50 minutes. The filling should be set, and the praline layer golden and bubbling with caramelized edges. Let it cool at least 30 minutes to set before slicing – if you can wait that long!

How to Serve Sweet Potato Pie with Pecan Praline Crunch

Sweet Potato Pie with Pecan Praline Crunch Recipe - Recipe Image

Garnishes

A swirl of freshly whipped cream or a big scoop of vanilla ice cream takes Sweet Potato Pie with Pecan Praline Crunch totally over the top. A little extra sprinkle of cinnamon or even a few whole toasted pecans makes the presentation as beautiful as the flavor.

Side Dishes

This pie absolutely shines as the star of any dessert spread but pairs especially well with lighter accompaniments. Try serving with a platter of fresh berries or a tangy fruit salad to balance the decadent sweetness, or with a mug of hot coffee or chai to add a little spice to each bite.

Creative Ways to Present

For a fun twist, bake mini Sweet Potato Pie with Pecan Praline Crunch tarts for individual servings, or layer cubes of the pie into parfait glasses with whipped cream and a drizzle of caramel. It also makes a stunning addition to a dessert charcuterie board alongside cookies, fudge, and candied nuts.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Sweet Potato Pie with Pecan Praline Crunch tightly with foil or plastic wrap and pop it into the fridge. It keeps beautifully for up to 4 days, and the flavors often deepen and improve with a little time (if any makes it past the first day!).

Freezing

This pie freezes surprisingly well! To save for later, wrap the fully cooled pie or individual slices in a double layer of plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating

If you prefer your Sweet Potato Pie with Pecan Praline Crunch warm, reheat slices in the oven at 300°F (about 10 minutes for a slice, or 20–25 minutes for the whole pie) until just heated through. Avoid the microwave if you want to keep that pecan topping crunchy rather than chewy.

FAQs

Can I make this pie ahead of time?

Absolutely! Sweet Potato Pie with Pecan Praline Crunch can be baked the day before your gathering and stored, covered, in the fridge. It actually tastes even better the next day as the flavors meld together.

Should I use canned or fresh sweet potatoes?

Fresh sweet potatoes will give the richest flavor and texture, but canned (unseasoned) sweet potatoes work in a pinch. Just be sure to drain and mash thoroughly, and adjust sugar to taste if your canned potatoes are already sweetened.

Can I make this without nuts for allergies?

Definitely. For the pecan praline crunch, you can substitute seeds like pumpkin or sunflower, or even crunchy granola, for a nut-free version. The topping will still offer that irresistible crackle!

What if I don’t have evaporated milk?

No worries! You can use whole milk or half-and-half instead. The filling might be slightly less creamy, but it will still be absolutely delicious.

How do I know when the pie is set?

Give the pie a little nudge – the edges should be firm with a slight jiggle in the center, just like a custard pie. The topping will be golden and crisp. Let it cool before slicing so it holds its shape perfectly.

Final Thoughts

There’s nothing cozier than sharing a big slice of Sweet Potato Pie with Pecan Praline Crunch with the people you love. Whether you’re making it for a special holiday or just because you’re craving something sweet, this pie delivers pure comfort with every bite. I hope it brings as much warmth and joy to your table as it has to mine.