Southern Sweet Potato Pie with Pecan Crumble
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Southern Sweet Potato Pie is one of those desserts that instantly feels like home. It’s nostalgic and comforting, with the perfect balance of sweetness and spice. This version keeps things simple, but I topped it with a buttery pecan crumble for added flavor and texture!
Sheila’s Recipe Snapshot for Sweet Potato Pie
This pie is rich, velvety, and topped with a crunchy pecan crumble that makes every bite irresistible.
I wasn’t even looking for sweet potato pie when I stumbled across this recipe — it practically found me! While flipping through my mom’s box of handwritten recipe cards, I came across two very different takes on sweet potato pie.
One was rich and heavy, with whipped egg whites, double the butter, and twice the sugar, and the other was simpler, lighter, and easier to make.
With Thanksgiving around the corner, I was thinking about what desserts to make, and I definitely wanted something with a pecan crumble on top. So I went with the lighter version of the two, and topped it off with that perfect crumbly topping!
And let me tell you, I didn’t miss the extra sugar one bit! The sweet potatoes baked up silky and velvety, especially after I gave the filling a good beat on high speed once all the ingredients were combined. I prepped my sweet potatoes a day ahead, so they were cold when I mixed them in, and the results were excellent!
I also like using sweet potatoes with a deep orange flesh for the best color. For convenience, I went with a store-bought crust, and I’ll also say that baking custard pies in a 9-inch steel pan works wonders!
The crust comes out golden and flaky with zero sogginess. Paired with that crunchy pecan topping, this pie has all the makings of a new holiday favorite.
Ingredient Notes for Sweet Potato Pie
For the Pie
- Refrigerated pie crust | Keeps things quick and easy, but if you have a go-to homemade pie crust recipe, feel free to use it! You may also use a frozen unbaked pie shell, but thaw it first.
- Unsalted butter | For the right amount of richness.
- Brown sugar | For a deep, molasses-like sweetness that is key to sweet potato pie!
- Mashed sweet potatoes | Naturally sweet and velvety! I usually roast mine before mashing them, but you can boil them if you prefer.
- Ground cinnamon | All you need is ground cinnamon to lend that warm, comforting flavor.
- Kosher salt | To balance out all the flavors!
- Eggs | Provide structure and help the custard pie filling set!
- White corn syrup | Adds a glossy finish and additional subtle sweetness!
- Milk | Helps thin the filling for a smooth texture.
- Vanilla extract | Adds an extra depth of flavor.
For the Crumble Topping
- All-purpose flour | This is the base of the crumble, which creates the perfect texture.
- Brown sugar | Sweetens and helps the topping crisp up.
- Kosher salt | Keeps the topping from tasting too sweet!
- Chopped pecans | Adds that lovely, nutty crunch.
- Cold unsalted butter | Make sure it is cold, so that it starts to melt right when it hits the oven, creating steam which makes it super crumbly!
Variations and Substitutions
- Nuts: Swap pecans for walnuts or hazelnuts in the crumble topping.
- Spices: Add a pinch of nutmeg or a teaspoon ground ginger to the filling for extra spice.
- Diary-Free: Make it dairy-free by using plant-based butter and milk.
- Prefer no crumble? Skip the crumble if you prefer a classic sweet potato pie with whipped cream.
How to Make Sweet Potato Pie Recipe
This pie is easier than it looks — mix, pour, bake, and you’re rewarded with a holiday-worthy dessert!
PREHAT & PREP. Preheat the oven to 425 degrees. Line a 9-inch pie plate with the refrigerated pie dough and flute the edges.
MAKE THE FILLING. In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the mashed sweet potatoes, cinnamon, and salt, mixing well. Next, add the eggs and mix until incorporated.
COMBINE THE MILK, SYRUP & VANILLA. In a measuring cup, whisk together the white syrup, milk, and vanilla and add to the potato mixture. Mix until smooth, then pour the filling into the unbaked crust.
BAKE THE PIE. Bake for 10 minutes at 425 degrees.
MAKE THE CRUMBLE TOPPING. In a medium-sized bowl, whisk together the flour, brown sugar, salt, and pecans. Using a fork or pastry blender, cut the butter into the flour mixture until crumbly.
TOP THE PIE WITH CRUMBLE TOPPING. Remove the pie from the oven and carefully sprinkle the crumble topping on top.
BAKE AGAIN UNTIL SET. Return the pie to the oven and reduce the temperature to 325 degrees. Continue baking for an additional 35 to 40 minutes, until the top is golden brown.
More Recipe Success Tips
Storage Tips
- Like other custard pies, sweet potato pie should be refrigerated. This pie will keep well for up to 4 days. The pie is delicious either cold or at room temperature. To serve the pie at room temperature, remove it from the refrigerator about an hour before serving.
- A baked and cooled sweet potato pie may be frozen for up to 1 month. Thaw the pie overnight in the refrigerator when ready to serve.
Frequently Asked Questions
Yes, canned sweet potatoes or yams will work in a pinch, but the flavor won’t be as fresh or rich as roasted sweet potatoes! If using canned, make sure to drain them well and reduce the sugar slightly since they’re usually packed in syrup.
Not for this recipe! The high initial bake at 425°F sets the crust so it stays flaky, even with the custard-style filling. Just be sure to line the edges with foil if they brown too quickly.
They’re similar in texture, but sweet potato pie tends to be lighter, silkier, and naturally sweeter. Pumpkin pie is earthier and a little denser, while sweet potato pie has a subtle caramel-like flavor.
If the pie hasn’t cooled enough, it might look under-set. Sweet potato pie firms up as it cools, so let it rest for at least an hour before slicing. If it’s still runny after cooling, it may have been underbaked. Next time, give it an extra 5–10 minutes in the oven.
Looking for More Pie Recipes?
This easy no bake pumpkin cheesecake, and my no bake peanut butter pie recipe are both family favorites! I also have a yummy million dollar pie recipe!
What to Serve With Sweet Potato Pie
Sweet potato pie is a holiday classic, but it’s just as good served any time you’re craving something sweet.
The most classic way to serve Southern sweet potato pie is with a dollop of whipped cream, but it would be equally as delicious served with a scoop of vanilla ice cream.
This pie pairs beautifully with coffee after dinner, or even with tea for a mid-afternoon treat. At Thanksgiving, it’s right at home on the dessert table next to pumpkin pie dessert bars or apple crumble pie!
Beyond the Recipe
Sweet potato pie has long been a Southern tradition, dating back to the 18th century when sweet potatoes were more abundant than pumpkins in the region!
It became a holiday staple, cherished for its smooth texture, warm spices, and comforting sweetness.
Today, it remains a beloved dessert that graces Thanksgiving and Christmas tables across the South, often seen as pumpkin pie’s sweeter, silkier cousin.
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Southern Sweet Potato Pie
Ingredients
- 1 unbaked refrigerated pie crust
- ¼ cup unsalted butter
- ½ cup brown sugar
- 1 ½ cups mashed cooked sweet potatoes
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 3 large eggs slightly beaten
- ⅓ cup white corn syrup
- ⅓ cup milk
- 1 teaspoon vanilla extract
Crumble Topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar packed
- ⅛ teaspoon kosher salt
- ⅓ cup chopped pecans
- 2 tablespoons cold unsalted butter cubed
Instructions
- Preheat the oven to 425 degrees. Line a 9-inch pie plate with the refrigerated pie dough and flute the edges.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the mashed sweet potatoes, cinnamon, and salt, mixing well.
- Next, add the eggs and mix until incorporated.
- In a measuring cup, whisk together the white syrup, milk, and vanilla and add to the potato mixture. Mix until smooth, then pour the filling into the unbaked crust.
- Bake for 10 minutes at 425 degrees. Remove the pie from the oven and carefully sprinkle the crumble topping on top.
- Return the pie to the oven and reduce the temperature to 325 degrees. Continue baking for another 35 to 40 minutes, until the top is golden.
Crumble Topping
- In a medium size bowl, whisk together the flour, brown sugar, salt, and pecans.
- Using a fork or pastry blender, cut the butter into the flour mixture until crumbly.
Notes
- Bake the sweet potatoes first. Roasting brings out their natural sugars and keeps the filling from tasting flat. Just peel and smash after roasting! I recommend doing this the day before, and then allowing them to chill in the fridge before using them in the filling!
- Beat the filling well! Once everything is combined, mix the filling on high speed until it’s nearly smooth. This step creates a texture extra velvety, almost like custard.
- Don’t skip the salt. A pinch of salt might not seem important, but it balances the sweetness and enhances all the warm spices. Without it, the pie can taste one-dimensional.
- Use the right pie pan. A 9-inch steel pie pan helps the crust bake evenly and stay crisp. Glass or ceramic pans can sometimes cause sogginess, since they don’t get as hot on the bottom.
- Cool before slicing! This is very important! Let the pie rest for at least an hour before cutting into it. This gives the filling time to fully set and makes for neat, clean slices.
- Like other custard pies, sweet potato pie should be refrigerated. This pie will keep well for up to 4 days. The pie is delicious either cold or at room temperature. To serve the pie at room temperature, remove it from the refrigerator about an hour before serving.
- A baked and cooled sweet potato pie may be frozen for up to 1 month. Thaw the pie overnight in the refrigerator when ready to serve.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
