Grandma’s Sweet Potato Pecan Pie is the best of both worlds—smooth, spiced sweet potato filling with a crunchy, caramelized pecan topping.
It’s rich, cozy, and packed with deep Southern flavors that bring back memories of family gatherings and holiday tables. This pie isn’t just dessert—it’s tradition, made with love and a whole lot of flavor. In restaurant kitchens, we always make sure every layer of a dish has balance, and this pie does just that.
The buttery, flaky crust holds a perfectly spiced sweet potato layer, then gets topped with a pecan mixture that turns into a crackly, candy-like topping in the oven. It takes patience—especially waiting for it to cool—but it’s worth every minute.
This pie is made for sharing, and it’s surprisingly simple to pull together with a little planning. Swap nutmeg for allspice, add a splash of bourbon to the pecan topping, or serve it warm with a scoop of vanilla ice cream.
However you slice it, this pie is pure Southern comfort. So grab your rolling pin, and let’s make something special!
What Makes This Recipe Special?
- Layers of Texture: The creamy sweet potato filling contrasts beautifully with the crunchy pecan topping.
- Deep, Warm Spices: Cinnamon, nutmeg, and a hint of vanilla make every bite taste like fall.
- Less Syrupy Sweetness: Unlike classic pecan pie, this version is naturally sweetened with sweet potatoes, reducing the need for excess sugar.
- Perfect Make-Ahead Dessert: This pie tastes even better the next day, as the flavors meld together overnight.
Grandma’s Sweet Potato Pecan Pie Recipe
Equipment
- Whisk & Hand Mixer
- Pastry cutter
- Pie Dish
Ingredients
For the Pie Crust
- 1 1/4 cup all purpose flour
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup very cold unsalted butter cut in cubes
- 1/4-1/3 cup very cold water
For the Sweet Potato Pie Filling
- 1 cup sweet potato mashed
- 1/4 cup salted butter melted and cooled
- 1 1/2 cup granulated sugar
- 2 large eggs beaten
- 2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
For the Pecan Pie Topping
- 1 large egg room temperature and beaten
- 1 1/4 cup chopped pecans
- 1/4 cup granulated sugar
- 2 tbsp light brown sugar packed
- 1/3 cup Karo’s Corn Syrup
- 1 tsp vanilla extract
Instructions
- Make the Crust – Mix flour, sugar, and salt. Cut in cold butter until crumbly, then add cold water until dough forms. Chill for 45-55 minutes.
- Prepare the Sweet Potato Filling – Beat together mashed sweet potatoes, sugar, butter, eggs, vanilla, cinnamon, and nutmeg until smooth.
- Make the Pecan Filling – Mix beaten egg, pecans, sugars, corn syrup, and vanilla in a bowl.
- Roll Out the Crust – Roll chilled dough to ¼-inch thick, place in pie dish, and freeze for 10 minutes.
- Pre-Bake the Crust – Line with parchment and pie weights, brush with egg wash, and bake at 400°F for 6-8 minutes. Lower oven to 350°F.
- Bake the Sweet Potato Layer – Pour sweet potato filling into the crust, cover lightly with foil, and bake for 40-45 minutes.
- Add the Pecan Topping – Spoon pecan mixture over the pie and bake another 20-25 minutes until set and golden brown.
- Cool & Serve – Let cool for 2 hours, then refrigerate overnight. Serve with whipped cream or vanilla ice cream!
Nutrition
Variations that will help you customize your dish!
- Bourbon-Infused Twist: Add 1 tablespoon of bourbon to the sweet potato filling for a rich, Southern depth of flavor. A splash in the pecan topping also enhances the caramelized notes.
- Maple Pecan Version: Swap the corn syrup for pure maple syrup in the pecan topping for a natural sweetness and warm maple flavor.
- Chocolate Lover’s Delight: Sprinkle a handful of mini chocolate chips over the sweet potato layer before adding the pecan topping for a decadent twist.
- Coconut Crunch: Add ¼ cup of shredded coconut to the pecan mixture for a slightly tropical touch and extra texture.
- Gluten-Free Option: Use a gluten-free pie crust or make a crustless version by baking the sweet potato filling in a buttered dish and topping it with the pecan mixture.
