I just made this sweet potato pie with pecan praline crunch and I’m literally having an out-of-body experience because it’s so incredibly good!
I was trying to decide between sweet potato pie and pecan pie for dessert this weekend, and then I had this brilliant moment where I thought – why not combine both into one absolutely epic dessert?
The sweet potato filling is so silky and perfectly spiced, but that crunchy pecan praline topping takes it to a whole other level of amazing.
I just cut my first slice and the way that buttery praline crunch contrasts with the smooth, creamy filling is pure dessert magic – this might be the best thing I’ve ever baked in my entire life!
Why You’ll Love This Recipe
This sweet potato pie with pecan praline crunch gives you the best of both worlds by combining two beloved Southern desserts into one show-stopping treat that’ll have everyone talking!
The creamy sweet potato filling is perfectly spiced and smooth, while that crunchy pecan praline topping adds incredible texture and rich, buttery flavor that makes every bite absolutely divine.
You’ll love how impressive it looks and tastes – perfect for holidays, special occasions, or anytime you want to create something truly memorable for dessert.
Plus, you can make the sweet potato filling ahead of time and just add the praline topping before baking, making it way less stressful than juggling multiple desserts when you’re entertaining a crowd!
What You’ll Need
For the crust
- 1 9-inch pie crust (homemade or store-bought)
For the filling
- 2 cups mashed sweet potatoes (about 2–3 medium)
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup evaporated milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- Pinch of salt
For the pecan praline topping
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- ¼ cup heavy cream
- 1 cup chopped pecans
Pro Tips
- Roast the sweet potatoes. Roasting instead of boiling gives them a richer, caramelized flavor.
- Blend for smoothness. Use a mixer or blender for a silky, lump-free filling.
- Blind bake the crust. This keeps it from getting soggy once the filling is added.
- Make the praline fresh. Add the topping just before serving for the crispiest crunch.
- Let it rest. Give the pie time to cool and set before slicing.
Tools You’ll Need
- 9-inch pie dish
- Mixing bowls
- Hand mixer or blender
- Saucepan
- Whisk
- Measuring cups and spoons
Substitutions and Variations
- Crust: Swap with graham cracker or gingersnap crust for a fun twist.
- Sweetener: Use maple syrup or honey in place of some of the sugar.
- Topping: Add shredded coconut or oats to the praline layer for extra crunch.
- Spices: Try pumpkin spice blend instead of individual spices.
- Nut-free option: Replace pecans with sunflower or pumpkin seeds.
Make-Ahead Tips
- Bake the sweet potatoes up to 3 days ahead and store in the fridge.
- The pie itself can be made a day in advance—just store covered in the fridge.
- For the best crunch, make the praline topping the same day you plan to serve.
- Leftover slices can be reheated gently in the oven to revive the crust.
How to Make Sweet Potato Pie with Pecan Praline Crunch
Step 1: Prep the crust
Preheat oven to 350°F. Place the pie crust in a 9-inch dish. Blind bake for 10 minutes, then set aside.
Step 2: Make the filling
In a bowl, mix mashed sweet potatoes, melted butter, sugar, brown sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, cloves, and salt. Blend until smooth.
Step 3: Bake the pie
Pour filling into the crust and bake for 50–55 minutes, until center is set. Cool completely.
Step 4: Make the praline topping
In a saucepan, melt butter, brown sugar, and heavy cream. Bring to a simmer for 2 minutes. Stir in pecans.
Step 5: Finish
Pour praline topping over cooled pie. Let set before slicing.
Serving Suggestions
- Top with whipped cream or vanilla ice cream.
- Serve with hot coffee or spiced tea for the ultimate cozy pairing.
- Add a drizzle of caramel sauce for extra indulgence.
- Slice smaller for a rich holiday dessert buffet.
Leftovers & Storage
- Fridge: Store covered for up to 4 days.
- Freezer: Freeze without topping for up to 2 months. Add praline after thawing.
- Reheat: Warm slices gently in the oven at 300°F before serving.
Nutrition & Benefits
Sweet potatoes are loaded with vitamin A, fiber, and antioxidants, making this pie a little more nourishing than your typical dessert.
The pecans add healthy fats and a nutty crunch, while the spices bring warming comfort. It’s still indulgent, but one that comes with some nutritional perks too.
Recipe FAQ
1. Can I use canned sweet potatoes?
Yes, just drain well and mash before using.
2. Can I skip the praline topping?
Of course—the pie is delicious on its own, but the topping makes it extra special.
3. Can I make this pie ahead of time?
Yes, the pie can be made a day ahead. Add praline topping before serving.
4. Do I have to blind bake the crust?
It’s not required, but it helps keep the crust crisp.
5. Can I make it dairy-free?
Yes—use coconut cream and vegan butter in both filling and topping.
6. What’s the best way to mash sweet potatoes?
Roast, then mash with a fork or use a blender for silky smoothness.
7. Can I double the recipe?
Yes—make two pies instead of trying to fit into one dish.
Cozy, Sweet, and Perfectly Crunchy
This sweet potato pie with pecan praline crunch is one of those desserts that feels both classic and a little fancy.
The silky filling, warm spices, and crunchy topping make every bite special.
Whether you’re serving it for Thanksgiving, Christmas, or just because, it’s guaranteed to impress and become one of those recipes you come back to year after year.