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Best Sweet Potato Pie with Pecan Praline Topping

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A rich, silky sweet potato pie with a crunchy pecan praline topping that’s perfect for holidays and gatherings. Roasted sweet potatoes and a buttery praline layer create an unforgettable dessert.

Ingredients

Scale
  • 2 cups mashed roasted sweet potatoes (about 2–3 medium sweet potatoes)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • 1/2 cup packed light brown sugar (for topping)
  • 1/4 cup unsalted butter, melted (for topping)
  • 2 tablespoons heavy cream (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Pinch of salt (for topping)
  • 1 unbaked 9-inch pie crust

Instructions

  1. Preheat oven to 400°F (200°C). Scrub 2-3 medium sweet potatoes, pierce with a fork, and roast for 45-60 minutes until soft. Cool, peel, and mash to get 2 cups. Set aside to cool completely.
  2. Reduce oven temperature to 350°F (175°C).
  3. In a large bowl, beat 1/2 cup softened butter until creamy. Add 3/4 cup granulated sugar and 1/2 cup brown sugar; beat until light and fluffy, about 2 minutes.
  4. Add 2 room-temperature eggs one at a time, beating well after each. Mix in 1 teaspoon vanilla extract.
  5. Add 2 cups mashed sweet potatoes and beat until smooth. Add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon salt; beat again. Pour in 1/2 cup evaporated milk and mix on low until silky.
  6. Place unbaked pie crust in a 9-inch pie dish. Pour filling into crust and smooth the top.
  7. In a separate bowl, mix 1 cup chopped pecans, 1/2 cup brown sugar, 1/4 cup melted butter, 2 tablespoons heavy cream, 1/2 teaspoon vanilla, and a pinch of salt until crumbly.
  8. Spoon pecan mixture evenly over filling; gently press down. Place pie dish on a baking sheet.
  9. Bake at 350°F (175°C) for 50-60 minutes, until edges are set and center jiggles slightly. If topping browns too quickly, tent with foil after 30 minutes.
  10. Cool on a wire rack for at least 2 hours at room temperature. For best results, refrigerate 4 hours or overnight before serving.

Notes

Roast sweet potatoes instead of boiling for deeper flavor. Use room temperature ingredients for smooth filling. Toast pecans before adding to topping for best texture. Pie tastes even better the next day. For dairy-free, use plant-based butter and coconut milk. For gluten-free, use a gluten-free pie crust.

Nutrition

Keywords: sweet potato pie, pecan praline, Thanksgiving dessert, holiday pie, Southern dessert

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