Description
A rich and creamy sweet potato pie topped with a buttery pecan praline crunch, creating the perfect balance of smooth filling and crunchy topping.
Ingredients
- 1 prepared pie crust (9-inch)
- 2 cups mashed cooked sweet potatoes
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup chopped pecans
- 1/2 cup brown sugar (for topping)
- 1/4 cup all-purpose flour (for topping)
- 1/4 cup unsalted butter, melted (for topping)
Instructions
- Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish.
- In a large bowl, beat together sweet potatoes, butter, granulated sugar, and brown sugar until smooth.
- Add eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt. Mix until well combined.
- Pour filling into prepared pie crust.
- In a separate bowl, combine pecans, brown sugar, flour, and melted butter. Mix until crumbly.
- Sprinkle pecan praline topping evenly over pie filling.
- Bake for 55–60 minutes, or until center is set and topping is golden brown.
- Cool for at least 1 hour before serving.
Notes
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Pie can be made a day ahead and stored in the fridge.
- For a stronger spice flavor, add ground ginger or cloves to the filling.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American, Southern