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Sweet Potato Pie with Pecan Praline Crunch

A delightful twist on the classic Southern dessert featuring a creamy sweet potato filling topped with a crunchy pecan praline topping.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and peeled)
  • 3/4 cup sugar
  • 1/2 cup evaporated milk (can substitute with coconut milk for a dairy-free option)
  • 1/4 cup unsalted butter, melted (or coconut oil for a dairy-free version)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
For the Pecan Praline Crunch
  • 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cook your sweet potatoes until tender, about 20-30 minutes. Peel and mash them until smooth.
Mixing the Filling
  1. In a mixing bowl, combine the mashed sweet potatoes, sugar, evaporated milk, melted butter, eggs, vanilla extract, ground cinnamon, nutmeg, and salt. Mix until well combined and smooth.
Preparing the Crust
  1. Fit a store-bought pie crust into a 9-inch pie plate, or roll out your homemade dough and place it in the pie plate. Trim any excess edges.
Filling and Topping
  1. Pour the sweet potato mixture into the pie crust, smoothing the top with a spatula.
  2. In a separate bowl, combine the chopped pecans, brown sugar, flour, melted butter, and ground cinnamon. Mix until the pecans are coated.
  3. Evenly sprinkle the pecan topping over the sweet potato filling.
Baking
  1. Bake in the preheated oven for 45-50 minutes, or until the filling is set and the topping is golden brown.
  2. Allow the pie to cool for at least 10 minutes before slicing.
  3. Serve warm or at room temperature.

Notes

You can substitute mashed sweet potatoes with canned sweet potato puree for quicker preparation. Allow your pie to cool before cutting for cleaner slices. Keep an eye on the pie towards the end of the baking time to prevent burning the topping.