Sweet Potato Pecan Pie
- By Amy Dong
- Updated Nov. 19, 2025
This sweet potato pecan pie is everything I love about fall baking. The filling is smooth and creamy, the spices are warm and comforting, and the pecan topping adds just the right crunch.
In This Article
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Amy’s Notes
This Sweet Potato Pecan Pie is one of our favorite fall recipes – it’s the perfect mix of cozy flavor, creamy texture, and that irresistible pecan crunch on top. Here’s what makes it special:
- Deep, Roasted Flavor: Roasting the sweet potatoes whole gives the filling a rich, caramel-like depth that you just can’t get from boiling. It’s the same kind of warm, spiced comfort I love in this Pumpkin Pie with Streusel Topping.
- Creamy, Silky Filling: The texture is smooth and velvety, thanks to the butter and evaporated milk.
- Crunchy Pecan Topping: That brown sugar and cinnamon pecan crumble bakes into a crisp, sweet layer that perfectly balances the creamy filling underneath.
- Flaky, Buttery Crust: The all-butter crust holds everything together beautifully. It’s sturdy enough for the rich filling but tender enough to melt in your mouth.
- Make-Ahead Friendly: You can roast the sweet potatoes and prep the topping a day or two ahead, which makes this pie easy to pull together when you’re hosting or baking ahead for the holidays.
Key Recipe Ingredients
- Sweet Potatoes – Roasted until tender for a naturally sweet, caramelized flavor that gives the filling its smooth, rich base.
- Evaporated Milk – Creates a creamy, custard-like texture with a richer taste than regular milk.
- Lemon Juice – Brightens the flavor and balances the sweetness of the filling.
- Vanilla Extract – Adds warmth and depth to the overall flavor.
- Cinnamon, Nutmeg, Ginger, and Cloves – Classic fall spices that bring cozy aroma and gentle warmth to every bite.
- Pecans – Chopped for a crunchy, nutty topping that contrasts beautifully with the creamy filling.
- All-Butter Pie Crust – The flaky, flavorful base that holds everything together. Store-bought crust works if you’re short on time, but homemade gives the best flavor and texture.
For full list of ingredients and instructions, see recipe card below.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Nut Options: I love using pecans for their buttery crunch, but you can swap in walnuts or almonds if that’s what you have. Just keep the same measurements.
- Crust Choices: I usually go with a homemade all-butter crust, but a graham cracker or gingersnap crust adds a nice twist. You can even use a store-bought crust for convenience.
- Spice Adjustments: If you like a bolder flavor, add a pinch more cinnamon or nutmeg. For a milder pie, cut back slightly on the cloves and ginger.
Pro Tips
- Make the crunchy pecan topping ahead of time. This can be done up to a couple of days in advance.
- Roast your sweet potatoes ahead of time as well. Roast them whole, with skin on, for 1 hour in a 425F oven. We like to roast ours the night before, so they have plenty of time to completely cool and are easy to work with.
- Be sure to mash roasted sweet potatoes really well; the smoother, the better.
- Use evaporated milk for a richer flavor than regular milk can provide.
- If crust edges start browning too quickly, cover edges lightly with foil. We use this pie edge protector.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Roast the Sweet Potatoes Early: Roast the sweet potatoes up to a day in advance. Let them cool completely, peel, and store in an airtight container in the fridge until you’re ready to mash and mix the filling.
- Prep the Pecan Topping: Mix the brown sugar, pecans, butter, and cinnamon until crumbly. Keep it covered and chilled for up to 2 days. It’s ready to sprinkle on just before baking.
- Make Entirely Ahead: You can bake the entire pie a day ahead. Let it cool completely, then cover loosely and refrigerate. Bring to room temperature before serving, or warm slices gently in the oven for that fresh-baked taste.
Sweet Potato Pecan Pie
Ingredients
For the Filling:
- 1 ½ pounds sweet potato
- ½ cup butter, softened
- ⅓ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup evaporated milk
- 2 large eggs, lightly beaten
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon table salt
For the Pecan Topping:
- 1 cup brown sugar, tightly packed
- ½ cup pecans, chopped
- ¼ cup butter, chilled
- 2 teaspoons cinnamon
For the Crust:
- 1 recipe for all butter pie crust, or store-bought pie dough
Instructions
- Prepare ahead: Make the pecan topping by mixing pecan topping ingredients together until it resembles coarse sand with some clumps. Cover and chill until ready to use. Can be done up to 2 days in advance.
- Heat oven to 425F and roast whole sweet potatoes with skin on for at least 60 minutes, or until very soft. Let cool before removing skin.
- Make the Filling: Place roasted, peeled sweet potatoes in a large bowl. Mash well. Add butter and mix well. Add remaining filling ingredients, beating on medium speed with electric mixer until smooth and silky.
- Allow pie dough to sit at room temperature for 10 minutes for easy rolling. Roll it out into a circle that is a bit larger than rim of a deep dish 9" pie pan, leaving enough edge to fold over and crimp.
- Press dough into pan, fold the edges under and crimp or use fork to press edges down. Use rubber spatula to transfer filling into pie crust.
- Bake at 425F on lowest rack for 10 minutes. Lower oven to 325F. Sprinkle streusel topping over pie and bake another 50-60 minutes or until center is set. Cover edges of pie loosely with foil or pie edge protector to prevent edges from browning too quickly. Let pie cool completely before slicing.
Equipment
Notes
- Roasting the sweet potatoes whole with skin on gives them a depth of flavor that only whole roasting provides. You can roast potatoes a day ahead.
- Roast your sweet potatoes ahead of time as well. Roast them whole, with skin on, for 1 hour in a 425°F oven. We like to roast ours the night before, so they have plenty of time to completely cool and are easy to work with.
- Be sure to mash roasted sweet potatoes really well; the smoother, the better.
- If you’re in a time crunch, store-bought pie crust can work in a jiffy. However, homemade will always taste best.
- Make the crunchy pecan topping ahead of time. This can be done up to a couple of days in advance.
- Use evaporated milk for a richer flavor than regular milk can provide.
- If crust edges start browning too quickly, cover edges lightly with foil. We use this pie edge protector.
- It’s great served with some stabilized whipped cream or a scoop of creamy vanilla bean ice cream.
- This recipe is part of our Thanksgiving Desserts Recipes Collection.
Nutrition (per serving)
Frequently Asked Questions
All things being equal, with the same amount of sugars and fats given in a recipe, sweet potatoes are a bit more nutrient-dense, as they’re loaded with vitamin A and fiber. However, pumpkins tend to be lighter and lower in sugar content.
Sweet potato pie is traditionally a Southern dessert, but can also be served on the side. As a dessert, it can be served with whipped cream.
Sweet potato pie is delicious either chilled or at moderate room temperature. After baking, be sure to let the pie rest at room temperature for several hours or overnight, to let it set completely.
If you’ve enjoyed pumpkin pie, then you will appreciate the texture and flavor of sweet potato pie, as both are creamy smooth and loaded with warm fall spices. Sweet potato pie tends to be a bit creamier and heartier.
If the sweet potatoes you buy are grown in the U.S., then technically, they are all sweet potatoes. We discuss varieties of sweet potatoes here. True yams are native to African and Asia; thus, what you’ll typically see labeled as yams in American grocery stores are actually a variety of sweet potatoes. For sweet potato pie recipes, you’ll want the bright orange-fleshed sweet potatoes.
Absolutely. The filling is delicious on its own, so you can skip the topping for a classic sweet potato pie. If you still want a little crunch, sprinkle a few chopped pecans on top before baking.
Roasting is recommended because it brings out the natural sweetness and keeps the filling rich and flavorful. Boiling works too, but the potatoes will hold more water, so make sure to mash and drain them well before using.
Yes, you can use canned sweet potatoes in a pinch. Just be sure to drain them well and mash until smooth before mixing with the other filling ingredients. Fresh roasted sweet potatoes will give a deeper, more caramelized flavor, but canned works fine for convenience.
Store leftover pie covered in the refrigerator for up to 4 days. To serve warm, reheat slices gently in the oven or microwave. The pie can also be frozen for up to a month; thaw overnight in the fridge before serving.
More to Bake and Eat
- The Best Pumpkin Pie Recipe – Your search for the Best Pumpkin Pie ends here. This recipe from America’s Test Kitchen boasts a secret ingredient that you’ll love!
- Dutch Apple Pie – A flaky crust bottom, sweet apple and cranberry filling, and crisp crumbly topping create the best Dutch apple pie recipe.
- The Best Chocolate Pie Recipe – The best chocolate pie recipe is here – it’s creamy, decadent, and supremely chocolatey. Stabilized whipped cream keeps shape well.
- Sweet Cherry Pie Recipe – I make this Sweet Cherry Pie recipe every summer and it never disappoints. The cherry filling sets up beautifully and the crust bakes up golden and flaky. It’s fabulous for picnics and potlucks.