Sweet Potato Pecan Pie combines two Southern favorites into one richly flavored, buttery pie that’s perfect for holidays and family gatherings.
This recipe blends the caramelized, nutty notes of pecan pie with the warm, comforting sweetness of Southern sweet potato pie, all nestled in a flaky, home-style pie crust. The result is a crowd-pleasing dessert that’s elegant enough for special occasions yet simple enough for weekday baking.
What We Love About This Recipe
Delicious flavor. Two classic Southern pies combine into one satisfying bite: the creamy sweet potato base balanced by pecans and maple.
Simple to make. The method is straightforward and uses common pantry ingredients, so it’s easy to prepare even for newer bakers.
Make-ahead friendly. Prepare components in advance, then bake when you’re ready — great for busy holidays.
Flexible. The recipe yields two 9-inch pies: make both as sweet potato pecan pies, or make one traditional sweet potato pie and one sweet potato pecan pie.
How to Make Sweet Potato Pecan Pie
This recipe is approachable and quick to assemble. Use baked sweet potatoes for the richest flavor, though boiled or pressure-cooked sweet potatoes will work if you prefer. Once your sweet potatoes are cooked and cooled, the filling comes together in minutes and bakes into a lovely, set custard with a crunchy pecan finish.
Step by Step Instructions
- Prep. Cook and cool your sweet potatoes. Baked sweet potatoes give a deeper flavor, but you can also peel, cube, and boil or use an Instant Pot. Prepare two 9-inch pie crusts and set them aside.
- Make the filling. In a large bowl, mash the cooked sweet potatoes until smooth. Add softened butter and mix. Stir in sugar and vanilla until combined. In a separate cup, whisk the eggs and milk together, then pour into the sweet potato mixture. Add maple syrup and chopped pecans, and stir until everything is evenly incorporated.
- Assemble and bake. Divide the filling between the two unbaked pie shells. Bake in a preheated 350°F oven for about 1 hour, or until the centers are set. Remove from the oven and let rest 5–10 minutes before slicing and serving.
Make One Sweet Potato Pie and One Sweet Potato Pecan Pie
To make one pie without pecans, reserve half of the prepared batter and pour it into one unbaked crust. To the remaining half, add 2 tablespoons maple syrup and 1 cup chopped pecans, stir to combine, then pour into the second unbaked crust. Bake both pies together until set.
How to Test If This Pie Is Done
Gently open the oven and lightly tap the side of one pie plate. If the center still jiggles noticeably, the pie needs more time. Continue baking and check every few minutes so you don’t overbake. The finished pie will have a slight wobble in the center but should feel mostly set.
How to Make Ahead, Store and Freeze
Make Ahead Instructions
Prepare the pie crusts and filling up to two days in advance. Keep unbaked crusts in the freezer and store the filling in an airtight container in the refrigerator. When ready to serve, assemble and bake as directed.
Storage Instructions
Allow pies to cool completely. Cover with foil or plastic wrap and refrigerate for up to 3 days.
Freezer Instructions
To freeze baked pies, cool completely, wrap tightly in foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
More Favorite Fall Pie Recipes
Buttermilk Pie
Chess Pie
Peanut Butter Pie
Pumpkin Pie
Fudge Pie
Sweet Potato Pecan Pie Recipe
Prep Time: 25 minutes • Cook Time: 1 hour • Total Time: 1 hour 25 minutes • Servings: 16 (two 9-inch pies)
Ingredients
- 3 cups (600 g) sweet potatoes, cooked and cooled
- 1/2 cup (113 g) butter
- 3 cups (594 g) sugar
- 2 teaspoons (9 g) vanilla extract
- 3 eggs, beaten
- 1 cup (227 g) milk
- 1/4 cup (78 g) maple syrup
- 2 cups (228 g) chopped pecans
- 2 unbaked pie crusts (9-inch)
Instructions
- Preheat the oven to 350°F (175°C). Prepare pie crusts according to your recipe or use store-bought crusts and place them in pie pans.
- In a large mixing bowl, mash the cooked sweet potatoes until smooth. Add butter and combine thoroughly.
- Add sugar, vanilla, milk, and beaten eggs to the sweet potato mixture, stirring until smooth. Stir in maple syrup and chopped pecans.
- Divide the filling between the two unbaked pie crusts. Smooth the tops and transfer to the oven.
- Bake for about 1 hour, or until the centers are set with only a slight wobble. Let pies rest 5–10 minutes before slicing.
Notes
This recipe makes two 9-inch pies. If you want one traditional sweet potato pie and one pecan-sweet potato pie, hold back half the batter for the plain pie and add extra maple syrup and pecans to the remaining half.
Nutrition (approximate per serving)
Calories: 444 kcal • Carbohydrates: 59 g • Protein: 5 g • Fat: 23 g • Fiber: 3 g
I’ll likely serve one Southern sweet potato pie and one sweet potato pecan pie this Thanksgiving, along with our traditional pecan pie. It feels like the start of a new family tradition.
Do you have a favorite pie you always serve for Thanksgiving?