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Sweet Potato Pie with Pecan Praline Crunch

A heartwarming dessert featuring creamy sweet potato filling topped with a crunchy pecan praline layer, perfect for family gatherings and special occasions.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 piece pie crust (store-bought or homemade) Store-bought for convenience or homemade for a personal touch.
For the Sweet Potato Filling
  • 2 cups mashed sweet potatoes (cooked and peeled) Ensure sweet potatoes are very soft.
  • 1 cup brown sugar Adds sweetness and depth of flavor.
  • 1/2 cup milk Can substitute with almond or coconut milk for Halal-friendly option.
  • 1/4 cup butter, melted Adds richness to the filling.
  • 2 pieces eggs Provide structure to the filling.
  • 1 teaspoon vanilla extract Enhances the overall flavor.
  • 1 teaspoon cinnamon Adds warmth to the flavor profile.
  • 1/2 teaspoon nutmeg Perfectly complements sweet potatoes.
  • 1/2 teaspoon salt Balances sweetness.
For the Pecan Topping
  • 1 cup pecans, chopped Provides the crunchy texture.
  • 1/2 cup sugar Sweetens the topping.
  • 1/4 cup butter Melted for mixing with topping.
  • 1/4 cup corn syrup Gives stickiness to the crunchy layer.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). If using a store-bought crust, follow the instructions on the packaging to pre-bake it for about 10 minutes. If making homemade dough, roll it out and place it in a 9-inch pie pan.
  2. In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until all ingredients are well combined and the mixture is smooth.
  3. Pour the sweet potato mixture into the pre-baked pie crust, smoothing the top with a spatula.
  4. In a separate bowl, mix together the chopped pecans, sugar, melted butter, and corn syrup until the pecans are evenly coated. Sprinkle this mixture over the sweet potato filling.
  5. Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and the pecans are golden brown. Keep an eye on it to prevent burning.
  6. Once done, remove from the oven and let it cool for at least 30 minutes. Serve warm or at room temperature for the best flavor!

Notes

Leftover pie can be refrigerated for up to 4 days in an airtight container. For longer storage, this pie freezes beautifully for up to 3 months. Reheat in the microwave for 30 seconds or in the oven at 350°F (175°C) for 10-15 minutes.